A few days ago I was watching the Rachael Ray show with Emeril Lagasse as her guest. He shared a recipe for a slow cooker/crockpot brownie. With a busy day coming up and the need for a birthday dessert, I decided to give it a shot.
I followed the instructions, shown below, to a ‘T’ and anxiously awaited the yummy results, enjoying the smell of chocolate in my home all afternoon.
After the allotted baking time of 3 1/2 hours, the brownies were still liquid in the middle. I have a fairly large crockpot so the brownies were probably thinner than in many smaller crockpots. Time was running out, so what to do? I tried baking a little while longer on low with no improvement. Finally I resorted to turning the crockpot on ‘high’ and you can imagine the burned edges and still uncooked center.
I was NOT a happy camper and kicked myself for not making the recipe shown below but baking, old-style, in the oven. I think this modification for traditionally baked brownies topped warm, with the chocolate hazelnut spread would be amazing. Skip the slow cooker method.
NOTE TO SELF: Never try to ‘bake’ a cake or brownie in the crockpot EVER!
SLOW COOKER BROWNIES (NOT!)
1 cup chocolate chunks, a mix of milk and dark (and I used some white chocolate)
1/2 cup chocolate hazelnut spread
- Line the bottom of the slow cooker with some aluminum foil and spray it with a little non-stick spray.
- Prepare brownie mix according to package directions and add chocolate chunks.
- Pour the batter into the slow cooker, set at a low temperature and cook for 3 hours.
- Remove lid and cook for an extra 30 minutes to create a crunchy top. When cool, spread hazelnut spread on top and enjoy!
Recipe from Rachael Ray Show with Emeril Lagasse