Slow cooker brownie cake is easy to make and full of chocolaty fudge flavor.
I’m a compensated 3M-sponsored blogger for Scotch-Brite. Opinions are my own and additional products used in the project were selected by me.
Slow cooker brownie cake may just be my new favorite dessert to serve for Fall! This is the first time I’ve used my slow cooker to make a cake and after these results, it won’t be my last.
Part of what makes this cake so good is how easy it is to just pour everything into the crock and be done. It’s far less intimidating than making a cake in the oven. The other thing is the flavor and texture is like that of a brownie. It’s mocha fudge imbued with peanut butter chips. The center is soft and gooey while the outer edges are more firm and crusty. Personally, I always go for the corner pieces in a brownie pan so I love the outer edge of this!
This recipe is best served fresh and warm, so if you have 4-6 people to serve then you are good to go. If you do have leftovers, they will be like leftover brownies – the edges get a little harder and the center becomes more cake-like than gooey fudge-like. Get the recipe below.
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Slow Cooker Brownie Cake
- 1 1/3 cups sugar
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 4 large eggs, lightly beaten or you’ll have egg clumps in your batter
- 1/3 cup unsweetened cocoa
- 1/4 cup peanut butter chips
- 2 heaping teaspoons instant coffee granules
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- vanilla ice cream for topping
Spray the bottom and sides of the crock with nonstick spray.
Add ingredients to crock pot and stir to combine.
Cover and cook on low for 2 to 2 1/2 hours, or until set. Turn power off and let stand for 30 minutes covered.
Scoop into serving dishes and top with ice cream.
Makes about 5-6 servings.
TIP: Use an ice cream scoop to dish out the perfect serving size. Two scoops per dessert.
As I mentioned last month in my sweet & spicy baked beans post, I’m partnering with Scotch-Brite to bring you ideas and recipes for entertaining. While this recipe was delicious, I knew that it might be a challenge to clean. This time I used the Extreme Scrub Dishwand to clean the tough, dried-on cake inside the slow cooker crock because it has four times the scrubbing power compared to the next leading brand. The wand keeps my hands out of the mess and I don’t even have to run a sink full of soapy water since the dishwand has a built-in, soap-dispensing pump! And as an added bonus, the dishwand resists bacterial odors so it doesn’t stink up the sink.
And now that you’ve heard mine, I’d love to know what extreme cleaning challenge you’re facing this week!
Leave a comment below sharing the details of a kitchen cleaning mess you recently tackled (or plan to tackle).
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