Yes, we all love slow-cooker lamb shanks but have you ever thought about putting your slow-cooker to work after the main course?
Take the fuss out of dessert with these gorgeously melt-in-the-mouth slow cooker recipes.
How to make classic chocolate brownies in your slow cooker
Chocolate brownies just got easier!
- 3 hrs 30 mins cooking
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Ingredients
- 300 grams (9½oz) dark (semi-sweet) chocolate
- 250 g (8oz) unsalted butter, chopped
- 3 cups (660g) firmly packed brown sugar
- 6 large eggs, beaten lightly
- 1¾ cups (260g) plain (all-purpose) flour
- 1 cup (100g) roasted walnuts, chopped coarsely
Method
- 1Line a rectangular slow cooker with two layers of baking paper; do not preheat.
- 2Finely chop 200g (6½oz) of the chocolate; cut remaining 100g (3oz) into chunks.
- 3Microwave chopped butter in a large microwave-safe bowl
until melted; stir in sugar. Microwave for a further 1 minute or until very hot. Stir in the finely chopped chocolate until chocolate melts. Whisk in egg in two batches; stir in flour. - 4Pour batter into lined slow cooker. Smooth surface to remove any air bubbles. Scatter with reserved chocolate chunks and walnuts.
- 5Heat slow cooker on LOW. Cover slow cooker insert with a clean tea towel, then replace cooker lid; cook for 3 hours. Turn off cooker; leave brownie to cool for 20 minutes in cooker, covered.
- 6Transfer brownie to a cutting board; cut into 24 pieces.
Notes
Use macadamias, pecans or almonds instead of walnuts, if you prefer.Store brownie in an airtight container, covered, in the refrigerator for up to 4 days. Warm in a microwave before serving, if you like.
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