This slow cooker hot cocoa brownie pudding is one of those dump-and-go desserts that feels way more special than the effort it takes. You literally pour jarred marshmallow creme and three pantry ingredients over a base of boxed brownie mix in your slow cooker, then let it bubble into a gooey, hot cocoa-inspired pudding. I started making this on winter weeknights when I wanted something cozy but didn’t have time to fuss with scratch brownies. It tastes like a cross between molten lava cake and a mug of hot chocolate, and it’s the kind of dessert everyone asks you to make again and again.
Spoon the hot cocoa brownie pudding straight from the slow cooker into bowls while it’s still warm and gooey. Top with a scoop of vanilla ice cream, a drizzle of chocolate syrup, or an extra spoonful of marshmallow creme if you’re feeling fancy. It pairs perfectly with a mug of hot cocoa, coffee, or cold milk. For a cozy dessert bar, set out toppings like crushed candy canes, mini chocolate chips, and whipped cream so everyone can customize their own bowl.
Slow Cooker 4-Ingredient Hot Cocoa Brownie PuddingServings: 8
Ingredients
1 box (about 18–19 oz) brownie mix, plus ingredients called for on the box if required for preparation
2 cups whole milk
1 packet (about 0.7–1 oz) instant hot cocoa mix
1 teaspoon vanilla extract
1 jar (7 oz) marshmallow creme
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the dry boxed brownie mix evenly into the bottom of the slow cooker. Do not prepare it as directed on the box; use the dry mix only and spread it into an even layer.
In a medium bowl or large measuring cup, whisk together the whole milk, instant hot cocoa mix, and vanilla extract until the cocoa mix is fully dissolved and the mixture looks smooth.
Slowly pour the hot cocoa mixture evenly over the dry brownie mix in the slow cooker, making sure to cover as much of the surface as possible. Do not stir; leaving the layers helps create that pudding-like texture.
Open the jar of marshmallow creme. Using a spoon or spatula, dollop the marshmallow creme over the top, then gently spread it so it mostly covers the surface. It doesn’t need to be perfect—some gaps are fine and will let the chocolate bubble through.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or until the edges are set like soft brownies and the center is still glossy and pudding-like. Avoid lifting the lid in the first 90 minutes so the heat stays consistent.
Once cooked, turn off the slow cooker and let the pudding sit, covered, for about 10 minutes to thicken slightly. The top will be gooey from the marshmallow creme and the bottom will be soft and saucy, like hot fudge pudding.
Spoon the hot cocoa brownie pudding into bowls, making sure to scoop down to the bottom for plenty of sauce. Serve warm with your favorite toppings.
Variations & Tips
For a richer chocolate flavor, use chocolate milk instead of whole milk or add a small handful of chocolate chips over the dry brownie mix before pouring on the hot cocoa mixture. If you like a salted chocolate vibe, sprinkle a pinch of flaky sea salt over the marshmallow creme before cooking. Swap the instant hot cocoa mix for flavored packets like peppermint or caramel hot cocoa to change the mood without adding more ingredients. You can also use different boxed brownie mixes—fudge, dark chocolate, or even one with chocolate chunks all work well. If you need to keep it warm for a party, switch the slow cooker to KEEP WARM after it’s done; just know the edges will firm up a bit more over time. For easier serving on busy nights, pre-spray the slow cooker liner and use a disposable slow cooker liner for the fastest cleanup. To make individual servings, scoop the finished pudding into small mason jars or ramekins and let everyone top their own with whipped cream, extra marshmallow creme, or crushed candy canes.
