Slow Cooker Brownies (from Scratch)
Slow cooker brownies are an indulgent dessert for a dinner party, and so much easier than making them in the oven. This homemade recipe takes just 5 minutes to prepare, and the result is an elegant dessert for six. Just scoop into a serving dish with ice cream on the side.
While I love my homemade fudge brownies for larger parties, these crockpot brownies are the perfect recipe for a small dinner party. It feeds up to six guests and is a breeze to prepare.
It takes less than 2 hours to make, and the result is a scoopable brownie dessert that’s soft and gooey in the center (similar to chocolate lava cakes) and more cake-like and crusty around the perimeter.
The fudgy flavor is enhanced by a little coffee powder and a touch of cinnamon, and it’s loaded with peanut butter chips. You definitely want to serve it with a scoop of ice cream on the side!
Helpful Tips
- Use a 4 or 5-Quart Slow Cooker for best results. For reference, mine is about 8 inches in diameter at the bottom, and takes less than two hours to cook. Anything smaller or larger will cook differently so keep that in mind.
- Remember different slow cooker brands can cook differently too. Some run hotter than others. Start off with the shortest cooking time and cook longer if needed.
- Melt the butter by cutting it into square pats and placing in a microwave-safe bowl. Cover loosely with a paper towel or microwave dome and heat for 1 minute. If it’s not completely melted, give it a stir and heat for 10-15 second intervals until melted.
- Make sure to beat the eggs before pouring them into the crock or else you can get egg clumps in the brownies.
- The recipe calls for peanut butter chips, but I often use a mix of peanut butter and chocolate chips for variety. White chips are great too!
- 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 cool and become more like traditional baked brownies. The edges get a little crisper and the center becomes more cake-like.
How to Make It
See full instructions in recipe card below.
Spray the bottom and sides of the slow cooker pot with your preferred non-stick cooking spray. Add all your ingredients into the crock pot and stir until well combined.
Cover with paper towel to collect moisture and keep it from falling back into the brownies. Cook on low for about 1 hour and 45 minutes.
How to Serve It
- For casual dinner gatherings just scoop into serving bowls. But for a more elevated presentation scoop it into stem glasses or small compotes, and top with vanilla ice cream (I like Breyer’s Vanilla Bean best).
- You can pre-scoop ice cream and put the scoops in the freezer so they’re quick and easy to add when serving. Otherwise, be sure to take it out of the freezer slightly earlier than you plan to serve your dessert so it can soften.
- Top with fresh fruit like strawberries or raspberries, mint sprigs, or a dollop of whipped cream.
More Chocolate Recipes
If you love these slow cooker brownies, check out more chocolate dessert recipes for parties at home. I’ve shared some of my favorites below.
If you like this post, PIN, Share, or sign up for our Newsletter at the top of the page. And don’t forget to follow CAH on Instagram or Facebook. Cheers!
Crock Pot Brownies
Easy slow cooker brownies are homemade and delicious! Put the ingredients into the crock pot and you'll have a chocolate dessert that's fudgy and moist. Perfect paired with a scoop of vanilla ice cream.
Ingredients
- 1 ⅓ cups Granulated Sugar
- 1 cup All-Purpose Flour
- ½ cup Butter, melted
- 4 large Eggs, lightly beaten or you’ll have egg clumps in your batter
- ⅓ cup Unsweetened Cocoa Powder
- ¼ cup Peanut Butter Chips
- 2 teaspoons Instant Coffee Granules
- 2 teaspoons Vanilla Extract
- ½ teaspoon ground Cinnamon
- ¼ teaspoon salt
- Vanilla Ice Cream for topping
Instructions
- Spray the bottom and sides of the crock with nonstick spray.
- Add ingredients to crock pot and stir to combine.
- Lay a layer or two of paper towels over the top and cover with the lid. Cook on LOW for 1 hour and 45 minutes, or until the top is set, the edges are crusty, and the center is still moist but a toothpick inserted, comes out clean.
- Remove crock from the base so it can cool, and scoop into serving dishes immediately, and top with ice cream.
Notes
Use an ice cream scoop to dish out the perfect serving size. Two scoops per dessert.
Delicious “Slow Cooker Brownie Cake”, really want to taste this… I want to make the same is it possible 🙁
2 scoops? I’ll try not go overboard!
Chris,
Thanks so much for this post. I would never have thought to put cake in my slow cooker. Desserts have so many steps that this really eliminates the guess work.
Jenn
OMG! This sounds so fantastic! I’m going to surprise my kids with this, this week! Sure it’s 99 degreess, but I think we should start eating like it’s fall.
“Yum yum” says this die hard chocoholic! On the itinerary for this week is cleaning and organizing all the kitchen cabinets and I may very well have to make this as a reward for a job well done after I’m finished! Thanks for sharing!