brownie recipe with brown sugar (slow cooker)
Delicious brownies from the slow cooker, made with chocolate and cocoa. Deliciously gooey, fudgy and super tasty. The slow cooker ensures that this recipe always works, without having to worry about it!
Ingredients
- 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
Instructions
- 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.
NOTES
1. Syrup -
Regular sugar syrup is fine. You can also replace it with honey, golden syrup or maple syrup.
2. Vanilla extract -
If you don't have vanilla extract, you can replace it with one teaspoon of vanilla sugar.
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 -
With this batter you make 16 square brownies. The nutritional values are shown per piece of brownie.
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.
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