Time 2h10m Yield 6 Number Of Ingredients 5 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.
Time 3h10m Yield 6 to 8 servings Number Of Ingredients 9 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.
Time 3h15m Yield 12 servings. Number Of Ingredients 8 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.
Time 1h5m Yield 1 cake Number Of Ingredients 8 Steps:
Melt butter and 2 cups chocolate chips together. In a bowl, mix flour and soda together. Put melted chocolate mixture in a large bowl. Add sugar and beat for 5 minutes. until smooth. Add vanilla essence and gradually add water. Mix well. Add eggs, one at a time, beating well, after each addition. Add flour mixture and mix on low speed until blended. Fold in remaining 1 1/2 cups semi-sweet choc chips. Pour into a greased 10" round pan. Bake at 325 deg. F for 35-45 minutes . Cool. Store in your fridge.
Time 2h40m Yield 8 Number Of Ingredients 11 Steps:
In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts. Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker. Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.
Time 3h50m Yield 12 Number Of Ingredients 11 Steps:
Spray crock of a large slow cooker with cooking spray. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well. Pour the cake batter into the prepared slow cooker. Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Yield Makes 14 Number Of Ingredients 11 Steps:
Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt. Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days.
Time 3h10m Yield 6-8 serving(s) Number Of Ingredients 9 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.
More about “slow cooker chocolate chip brownie cake recipes”
Yield 6 servings Number Of Ingredients 6 Steps:
Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely. Beat cream cheese and sugar until smooth. Fold in vanilla and whipped cream, then fold in the chocolate chips. Spread cream cheese mixture over the cooled brownie in the springform pan. Decorate with toppings of your choice, or just leave it plain! Refrigerate for at least 4 hours before serving. Enjoy!
