How to make classic chocolate brownies in your slow cooker

Chocolate brownies just got easier!

  • 3 hrs 30 mins cooking
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Chocolate brownies just got a whole lot easier, pop everything into the slow cooker, set & forget then come back to a perfectly cooked brownie.
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.


  • 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


  • 1
    Line a rectangular slow cooker with two layers of baking paper; do not preheat.
  • 2
    Finely chop 200g (6½oz) of the chocolate; cut remaining 100g (3oz) into chunks.
  • 3
    Microwave 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.
  • 4
    Pour batter into lined slow cooker. Smooth surface to remove any air bubbles. Scatter with reserved chocolate chunks and walnuts.
  • 5
    Heat 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.
  • 6
    Transfer brownie to a cutting board; cut into 24 pieces.


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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