These slow cooker marshmallow brownies will make you forget about regular brownies

Cooktop Cove: These slow cooker marshmallow brownies will make you forget about regular brownies

By Robin Donovan

S’mores always remind me of warm summer evenings by a campfire, but those don’t happen often enough for me. The recipe below takes that summer’s eve flavor and packs it into a brownie that can be enjoyed any time of year—indoors or outside, no sleeping bag required.

This is no regular brownie recipe. It’s a triplelayered campfire-inspired dessert that is cooked in a slow cooker. It couldn’t be easier to make and if you like chocolate and you like marshmallows, you are going to love it.

Slow Cooker Marshmallow Brownies

15 minutes

2 hours and 40 minutes

2 hours and 55 minutes

Oil for greasing the pot liner

For the crust:

2 cups graham cracker crumbs (from about 18 graham crackers)

½ cup melted unsalted butter

1/3 cup granulated sugar

For the brownies:

1/2 cup unsalted butter

8 ounces semisweet chocolate, chopped

1 cup granulated sugar

Three large eggs

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

For the topping:

Four (1.55-ounce) Hersheys milk chocolate bars (or 4 ½ ounces milk chocolate), broken into sections

1 (10-ounce) bag mini marshmallows

Line a slow cooker with greased parchment paper or with a silicone liner.

To make the crust, in medium bowl, combine the cracker crumbs, melted butter, and sugar and stir to mix well. Press the mixture into the prepared slow cooker pot in an even layer that covers the whole bottom of the pot.

Mix and melt the chocolate and butter over a double boiler, or a bowl placed over a saucepan with boiling water, stirring continuously. Once the mixture is melted and well combined, remove the pot from the heat. Add the sugar and stir to mix. Add the eggs, one at a time, mixing after each addition until incorporated. Finally, add the flour, cocoa powder, baking powder, and salt, and stir to mix.

Pour the batter into the slow cooker on top of the crust, and spread it into an even layer.

Arrange the milk chocolate pieces on top of the batter. Cover and cook on low for 2 ½ hours.

Remove the lid and sprinkle the marshmallows over the top. Cover the pot again and cook, on low, for about 10 minutes longer, until the marshmallows are melted. Remove the inner pot from the slow cooker and set it on a rack to cool.