Delicious brown sugar brownies from the slow cooker, made with chocolate and cocoa. Gooey, fudgy and super tasty. The slow cooker ensures that this recipe always works, without having to worry about it! You'll have the best brownies with moist crumbs.
Do you like brownies? Deliciously gooey, full of chocolate with crispy edges and a crackly top. You're at the right place! Baking in the oven is always tricky when baking brownies. In the blog Fudgy Brownie recipe, I explain all about it (from extra fudgy brownies to cake brownies)! So from now on (and your next time), you'll probably want this recipe!
And do you love to bake brownies and look for delicious dessert recipes? Try these chocolate brownies with black beans and delicious cheesecake brownies are also easy to make (and super tasty too)
What do you need for Brown sugar brownies recipe
A full list of ingredients can be found at the end of this blog.
Which chocolate is best for gooey brownies?
Use dark chocolate that contains over 70% cocoa. This gives an intense chocolate flavor.
Preparation easy brownies recipe
You can find a recipe that you can easily print at the bottom of this blog.
Slow cooker brownies are super easy to make. First melt the chocolate, sugar, and butter. With the melted chocolate mixture, eggs, flour, cocoa, and baking powder you make a batter. Pour this into the slow cooker and let it cook on low for 3 hours and 30 minutes.
- Melting chocolate - You melt chocolate au bain-Marie. As a result, it does not burn (which is really not nice ;-)). How do you do that? Take a heatproof bowl and put the chocolate, butter and sugar in it. Bring a pan with a layer of water to the boil and hang the bowl over the water (it should not touch the water). The chocolate and butter will melt because of the warmth released by the steam.
- Sifting - You sieve the flour, baking powder and cocoa, so you don't get lumps. The advantage is that you can make this recipe without a mixer!
- Baking - Turn the slow cooker on the lowest setting for 3 hours 30 minutes for delicious fudgy brownies, with a lid on the crockpot. The heat and steam that are created will make your brownies perfect! You can't make brownies on the highest setting!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
brownie recipe with brown sugar (slow cooker)
Pas met de knoppen het aantal personen aan.
- 4 tablespoons butter unsalted
- ½ cup white sugar
- ½ cup dark brown sugar
- ½ cup chocolate chips dark
- 2 tablespoons sugar syrup
- 1 teaspoon vanilla extract
- 2 eggs size L
- ¾ cups all purpose flour
- 1⅓ tablespoons Dutch unprocessed cocoa
- 1 teaspoon baking powder
- Coat the inner pot with some baking spray, melted butter or oil.
- Line the bottom of the inner pot with parchment paper.
- Place the butter, brown and white sugar, chocolate, vanilla extract and syrup in a bowl.4 tablespoons butter, ½ cup white sugar, ½ cup dark brown sugar, ½ cup chocolate chips, 2 tablespoons sugar syrup, 1 teaspoon vanilla extract
- Hang the bowl above boiling water (au bain-Marie) and heat until the chocolate and butter are melted.
- Mix everything well with a spatula.
- Allow the chocolate butter mixture to cool to room temperature.
- Beat the eggs until fluffy on high speed for 3 minutes.2 eggs
- Mix the chocolate butter mixture and the eggs with a rubber spatula.
- Sieve the flour, cocoa and baking powder over the batter and stir with a spatula.¾ cups all purpose flour, 1⅓ tablespoons Dutch unprocessed cocoa, 1 teaspoon baking powder
- Pour the batter into the inner pot and place it in the slow cooker, put the lid on and set it on low.
- Bake for 3½ hours.
- Take off the lid and let it cool to room temperature.
- Cut into nice cubes before serving.
3. Dark brown sugar - The molasses added to this sugar gives it a light caramel flavor. You can replace this with the same amount of regular sugar or light brown sugar, but you won't have that caramel hint.
4. Baking powder - Baking powder provides the airiness in this recipe. You can substitute it with 1 teaspoon of tartaric baking powder. This cannot be replaced by baking soda or self-rising flour (the latter has too little baking powder in the mixture).
5. Store Brownies -
- Room Temperature - Store the brownies in an airtight container (or wrap them in plastic wrap). You can keep them at room temperature for up to 3 days.
- Frozen - If you want to keep them longer, freeze them! Wrap the brownie cubes individually in plastic wrap and put that into a freezer box. You can keep them in the freezer for up to 2 months.
With this batter you make 16 square brownies. The nutritional values are shown per piece of brownie.