By the time you've finished cooking this inspired recipe, your house will smell so chocolatey and delicious, you'll want to lick the walls. But don't. Save yourself for the main event, this ultimate chocolate brownie, nudged from being pretty good to downright amazing by virtue of being cooked in a slow cooker for extra moist, fudgy fabulousness. Recipe by Cooking Guide.
Add whichever nuts you like best, and feel free to switch the chocolate chips for white chocolate if you prefer, or how about a combination of the two?
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Ingredients:
2 cups of all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted
8 oz bittersweet chocolate/dark chocolate at least 70% cocoa solids, finely chopped
1 cup sugar
3 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 cup nuts (pecan, walnuts, etc) chopped
1/4 cup unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted
8 oz bittersweet chocolate/dark chocolate at least 70% cocoa solids, finely chopped
1 cup sugar
3 eggs, lightly beaten
1 cup semi-sweet chocolate chips
1 cup nuts (pecan, walnuts, etc) chopped
Instructions:
1. Spritz your slow cooker with cooking spray and combine the flour, cocoa and baking powder in a bowl and set aside, before mixing the bittersweet chocolate, butter, and sugar to a thick paste in a separate bowl.
2. Fold the chocolate and butter mixture into the dry ingredients and then add the eggs and mix thoroughly, before finally stirring in the chocolate chips and nuts, transferring to your slow cooker and cooking on low for 2 hours.
That means you have 2 hours to assemble bowls, spoons and make sure there's some decent vanilla ice cream in the freezer, before sitting in your chocolate-scented house, tapping your fingers, watching the clock and trying not to lick the walls, before finally serving straight from the pot!
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Watch the video below to see this recipe in motion.