Brownie Cake Slow Cooker Recipes

Steps:

• Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
• Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer.
• Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
• Serve the cake warm, scooped into a bowl and topped with ice cream.

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
• In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
• Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Steps:

• Coat 4-quart or larger slow cooker with cooking spray. Mix flour, sugar, cocoa powder, baking powder, and salt in bowl.
• Combine milk, margarine, egg, and vanilla extract in another bowl. Mix in flour mixture until smooth, then stir in chocolate chips. Spread batter evenly in slow cooker.
• Cover. Cook on low 2 to 3 hours, or until wooden pick inserted in center comes out clean. Let cool, uncovered, 15 minutes. Remove insert from cooker and invert contents over rack, or let cool completely in cooker before cutting into 12 squares.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
• Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
• Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
• Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
• Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Steps:

• 1 Generously grease the inside of the slow cooker canister by holding a small slice of butter with a paper towel and rubbing the butter all over the surfaces. Add some flour, then turn the crock this way and that to coat both the bottom and the walls with a fine, even dusting. Tap out any excess flour.
• 2 Set up a double boiler with about 1 inch of water in the bottom pan, simmering over medium heat-or place a large, heat-safe metal bowl over a medium saucepan with a similar amount of simmering water. Add the butter and both chocolates. Stir with a rubber spatula until about two-thirds of the chocolate has melted. Remove the top half of the double boiler or the bowl from the saucepan below, then continue stirring off the heat until all the chocolate has melted. Cool for 10 minutes.
• 3 Meanwhile, beat the sugar, eggs, and vanilla in a large bowl with an electric mixer at medium speed until quite thick and pale yellow, up to 10 minutes.
• 4 Beat in the cooled chocolate mixture until smooth, then scrape down and remove the beaters. Fold in the flour and salt with a rubber spatula, using wide, gentle arcs to make sure every speck of flour has been moistened. Pour and spread this mixture into the slow cooker.
• 5 Lay long strips of paper towels across the top of the slow cooker, overlapping each other and hanging down the sides for stability. Set the lid in place, then cook on high for about 1 hour 20 minutes in a small (2- to 3 1/2-quart) slow cooker, about 1 hour 40 minutes in a medium (4- to 5 1/2-quart) one, or about 2 hours in a large (6- to 8-quart) model, or until the cake is firm to the touch and the edges are dry while the middle is dark and moist. Unplug, uncover, and cool in the canister for 30 minutes before cutting out slices with a nonstick-safe knife or setting a cutting board over the cooker, inverting it, and turning the cake out.

Steps:

• Spray 2- to 3 1/2-quart slow cooker with cooking spray. Make cake batter as called for on box. Pour batter into slow cooker.
• Cover; cook on High heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
• Turn off slow cooker, and sprinkle marshmallows and chocolate chips over top of cake. Cover 10 minutes. Spoon warm cake into dessert dishes, and serve with graham cracker squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Mix white sugar, brown sugar, cocoa powder, and flour for brownie batter together in a bowl. Add olive oil, eggs, and vanilla extract; mix until combined and set aside.
• Mix cake mix, eggs, and chocolate chips for cookie batter together in a separate bowl. Pour batter into the prepared pan. Add brownie batter on top and swirl if desired.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let sit for 30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
• Pour ganache over the cooled cake.

Steps:

• In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds., Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely., Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
• Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
• Remove the pan from the heat.
• Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
• Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
• Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
• Serve with cream or ice cream and plenty of fresh fruit.

Steps:

• In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.