Slow Cooker Triple Chocolate Brownies recipe

These Slow Cooker Triple Chocolate Brownies deliver ultimate decadence with melted bittersweet chocolate, cocoa powder, and plenty of chocolate chips for triple the chocolate bliss. Cooked low and slow, they turn out irresistibly fudgy in the center with slightly chewy edges — an easy, hands-off dessert that fills your home with irresistible aroma.

Why You’ll Love This Recipe:

You’ll adore this recipe because it transforms your slow cooker into a secret weapon for bakery-style brownies without any risk of dry or overbaked edges — the gentle, even heat keeps them moist and gooey every time. It’s incredibly forgiving for beginners yet impressive enough for gatherings, with minimal hands-on effort (just 10-15 minutes of prep).

The triple chocolate layers — rich melted dark chocolate base, deep cocoa flavor, and melty chocolate chunks — create an intense, satisfying chocolate hit that tastes like pure luxury. Plus, it’s versatile for any season: warm summer days when you avoid the oven heat, cozy winter evenings, or last-minute potlucks. The result is always crowd-pleasing, scoopable perfection that pairs beautifully with ice cream or stands alone.

Yield: 16 brownies

Slow Cooker Triple Chocolate Brownies recipe

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Fudgy, gooey slow cooker triple chocolate brownies loaded with melted chocolate, cocoa, and chips — easy and irresistibly decadent.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 30 minutes

Total Time 4 hours 45 minutes

Ingredients

• Nonstick cooking spray or parchment paper
• 1¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cut into pieces
• 8 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (or mix of semi-sweet and dark)
• 1 cup coarsely chopped walnuts or pecans (optional, but recommended for crunch)

Instructions

1. Get your slow cooker ready: Lightly grease a 6-quart slow cooker insert with nonstick spray, then line it with parchment paper (leave overhangs on the sides like handles — this makes removal a breeze!).
2. Mix the dry goodies: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until they’re best friends and evenly combined. Set this aside — it’s your chocolate foundation!
3. Melt the magic: In a microwave-safe bowl (or over a double boiler), melt the butter and chopped bittersweet chocolate together, stirring every 30 seconds until smooth and glossy. Let it cool slightly so it doesn’t scramble the eggs.
4. Sweeten the deal: Stir the sugar into the melted chocolate mixture until it dissolves and looks shiny — this step builds that fudgy texture.
5. Add the wet team: Gently whisk in the beaten eggs and vanilla extract until everything is smooth and velvety. Don’t overmix here — we want fudgy, not cakey!
6. Bring it all together: Fold the dry ingredients into the wet mixture with a spatula just until no streaks remain. It’ll be thick and luscious.
7. Load up the chocolate: Stir in the chocolate chips (and nuts if using) — these pockets of melty goodness are what make it “triple” chocolate heaven.
8. Into the pot: Spread the batter evenly into your prepared slow cooker insert, smoothing the top with your spatula for even cooking.
9. Slow and low magic: Cover and cook on LOW for 3 to 3½ hours. Check at 3 hours — a toothpick inserted in the center should come out with moist crumbs (not wet batter). If needed, cook 30 more minutes uncovered for a firmer top.
10. Cool and celebrate: Turn off the slow cooker, remove the insert, and let the brownies cool for 30-60 minutes (they firm up as they cool). Lift out using the parchment overhang, cut into squares, and dive in — warm with ice cream is pure bliss!

Notes

These brownies are intentionally gooey and rich — they’re more “scoopable” than traditional baked ones due to the slow cooker method, so embrace the fudgy texture! Avoid high heat setting to prevent dry edges.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 487Total Fat 30gSaturated Fat 13gUnsaturated Fat 17gCholesterol 52mgSodium 116mgCarbohydrates 49gFiber 6gSugar 25gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Line your slow cooker insert with parchment paper (with overhangs) for easy lifting and cleanup — highly recommended to prevent sticking.
• Use a 6-quart oval or round slow cooker for best results; smaller ones may need less time.
• Don’t over-stir the batter after adding eggs to keep the brownies fudgy.
• Check doneness early — slow cookers vary; start testing at 3 hours with a toothpick (it should come out with moist crumbs, not wet batter).
• For extra gooey centers, err on the shorter cook time and let them cool in the insert.
• Fold in nuts or chips gently at the end to distribute evenly without sinking.
• If your slow cooker runs hot, place a folded paper towel under the lid to absorb condensation and prevent soggy tops.

Ingredients Notes:

• All-purpose flour provides structure without making the brownies cakey — spoon and level it for accuracy.
• Unsweetened cocoa powder adds deep chocolate flavor; natural or Dutch-processed both work, but Dutch gives a richer, darker result.
• Baking powder gives just a light lift for tender texture.
• Salt enhances all the chocolate notes — don’t skip it!
• Unsalted butter and bittersweet chocolate (60-70% cocoa) create the glossy, fudgy base when melted together.
• Granulated sugar sweetens and contributes to the crackly top (though less prominent in slow cooking).
• Large eggs bind everything and add moisture for that signature gooeyness.
• Vanilla extract rounds out the flavor beautifully.
• Semisweet or dark chocolate chips (plus optional walnuts/pecans) deliver the “triple” element with melty pockets in every bite.

Variations and Substitutions:

• Chocolate swaps: Use milk chocolate chips for sweeter brownies or all dark for intense richness; try white chocolate chips for contrast.
• Nut-free: Omit walnuts/pecans entirely or swap with toffee bits, crushed cookies, or peanut butter chips.
• Gluten-free: Substitute a 1:1 gluten-free flour blend.
• Extra indulgent: Stir in caramel bits, peanut butter swirls, or a layer of dulce de leche before cooking.
• Coffee boost: Add 1 tsp instant espresso powder to the dry ingredients to amplify chocolate depth without tasting like coffee.
• Mint twist: Fold in Andes mint pieces or peppermint extract for a festive variation.
• Lower sugar: Reduce sugar by ¼ cup if using sweeter chips, or try a mix of brown and white sugar for chewier texture.
• Vegan adaptation: Use dairy-free butter, flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg), and vegan chocolate.

Storage Options:

Store cooled brownies in an airtight container at room temperature for up to 4 days (they stay fudgy!). Refrigerate for up to 1 week — warm slices in the microwave for 10-15 seconds to restore gooeyness. Freeze cut squares in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temp or microwave gently.

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