As if Valentine’s Day last week wasn’t cause enough for a chocolate binge, this week I continued the pure chocolate insanity in our house with making gooey chocolate brownies…in my crockpot… cause really why not? And today is actually my One and Only’s birthday (read: my husband) and we are giving chocolate yet some more love by presenting him with a warm fire of candles lit on top of more delicious chocolate in the form of a ridiculous triple chocolate cake tonight…my tummy hurts already.
He’s 36 today…funny story, last year we put 35 candles on top of his cake and I had the kids help me oh-so-carefully carry out his cake (all candles lit mind you) to him while singing…this took a while if you can imagine since we obviously didn’t want the cake face planting it on the kitchen floor, talk about a fire hazard. Now if you haven’t already realized this about us, we are quite the picture taking family…eveything gets a picture, no lie. You would laugh at the amount of photo albums and boxes upon boxes of un-photo album-ed pictures we have pre-digital camera age. It’s sad…no scary? no weird of us? Yeah, let’s just say weird 😉
Anyways, by the time the cake got to my husband at the table and our picture taking frenzy ended the cake was half melted. And it wasn’t even an ice cream cake, ha! Good ‘ol buttercream under the intense heat of 35 candles AND a short walk to the table with toddlers AND picture-taking insanity from the likes of us just doesn’t stand a chance we found out that day. Let this be a lesson to you. That cake wasn’t very edible after that. Okay…so back to the brownies…
They look good don’t they? And seriously from the crockpot, for reals. No square or rectangular brownies here, nope, no sir-eee! Only brownies made in the round…cut into pie slices, could anything be more fun? I’m sure there is but for now let’s just say this is pretty high up there in fun awesomeness. Thanks.
Adapted from Martha Stewart's Everyday Food
Recipe type: Dessert
- 8 oz bittersweet chocolate, chopped
- ½ cup unsalted butter, cut into pieces
- 1 cup sugar
- 3 large eggs
- 1 cup walnuts, chopped (optional)
- 1 cup chocolate chips
- 1¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp salt
- Coat the inside of your crockpot with cooking spray.
- Line the bottom with parchment paper and coat the top of the paper with cooking spray.
- Melt chocolate and butter together in the microwave in a microwave-safe bowl, stirring after 30 second intervals, until chocolate is melted.
- Add in sugar and mix well.
- Then add in eggs and mix well. Set aside.
- In another bowl, mix together flour, cocoa powder, baking powder and salt.
- Add in walnuts and chocolate chips and mix well.
- Pour dry ingredients into wet ingredients and stir until just combined.
- Pour into crockpot and smooth top.
- Cover and cook on low for 3 hours.
- Uncover and cook for 30 minutes.
- Insert a knife edge around brownies to loosen and place the crock (out of the pot) on a cooling rack to cool for 20-30 minutes.
- Turn out brownies and re-invert on cooling rack to continue the cooling process.
First grab 8 oz of Bittersweet chocolate and chop it up in to chunks…
Then melt your chocolate with the 1/2 cup of butter in your microwave. Do this in small 30 second intervals, stirring in between, until the majority of chocolate is melted.
**PS. can you find me in the chocolate…I’m a regular Where’s Waldo 🙂
Then add 1 cup of sugar to the melted chocolate and mix well…
Then add your three eggs until nice and incorporated. Now set this bowl aside.
In another bowl, mix together your 1 1/4 cup flour, 1/4 cup cocoa powder, 1/2 tsp salt and 3/4 tsp baking powder…
Add your cup of chopped walnuts if you so desire some nuts in there…
And then add your cup of chocolate chips…
Mix well, making sure your walnuts and chocolate chips are nicely coated. This helps so that they don’t fall to the bottom of the brownie while it’s baking, cause nobody likes when all the good stuff ends up at the bottom of the brownie 🙂
Add your dry ingredients to your wet ingredients and mix until just incorporated…I’d say about 40 strokes or so if ya wanna get technical 😉
Next cut a circle the size of the base of your crockpot from some parchment paper. Spray your entire crockpot with cooking spray, lay down your circle of parchment paper and then spray the top of the parchment paper. This will make it easier to turn out your brownies when they are done.
Then pour your brownie batter into your crockpot and smooth the top so that your brownies will cook nice and even. Cook with the lid on low for 3 hours and then with the lid off for another 30 minutes.
It will look more cooked at the edges and gooey-er in the middle when it’s all done.
Then while it’s still warm, grab a knife and go around the edge with it and loosen your brownie from the crockpot. Pull your ceramic crock from the heating element and let cool on a cooling rack for about 20 minutes. Then flip your brownies out onto a cooling rack and let them cool some more.
Let them cool…
Cut into them…
And devour them!
Chocolatey and Gooey makes for the best kinda brownies!
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