Slow cooker brownies

Who knew you could make gorgeous gooey chocolate brownies in the slow cooker?
brownies

Stacey Gouldthorpe, chef de partie at Osborne Hotel in Torquay, shares her slow cooker brownies with chocolate, chestnuts and hazelnuts

Serves    6-8
  • Plain flour 160g
  • Baking powder 1 tsp
  • Cocoa powder 30g
  • Sea salt 1 tsp
  • Dark chocolate 220g
  • Unsalted butter 60g
  • Caster sugar 125g
  • Eggs 3 large
  • Roasted hazelnuts 200g, chopped
  • Chestnut puree 200g
  • Chocolate chips 125g
  1. Line the slow cooker with grease and parchment paper.
  2. Mix the flour, baking powder, cocoa powder and salt in a large bowl and set aside.
  3. Melt the dark chocolate and butter in a bowl over a bain-marie.
  4. Add the sugar to the melted chocolate and stir.
  5. In a separate bowl, whisk the eggs until light and fluffy then fold into the chocolate mixture.
  6. Add the flour mixture, chopped hazelnuts, chestnut puree and chocolate chips.
  7. Cook on a low heat for 3½ hours with the lid on.
  8. Take the lid off and cook for an additional 30 minutes. Once firm, remove the slow cooker brownies and serve warm with malted milk ice cream and a light dusting of icing sugar or cocoa powder.

Supported by

FOOD Magazine issue 187

You will need

  • Plain flour 160g
  • Baking powder 1 tsp
  • Cocoa powder 30g
  • Sea salt 1 tsp
  • Dark chocolate 220g
  • Unsalted butter 60g
  • Caster sugar 125g
  • Eggs 3 large
  • Roasted hazelnuts 200g, chopped
  • Chestnut puree 200g
  • Chocolate chips 125g

Method

  1. Line the slow cooker with grease and parchment paper.
  2. Mix the flour, baking powder, cocoa powder and salt in a large bowl and set aside.
  3. Melt the dark chocolate and butter in a bowl over a bain-marie.
  4. Add the sugar to the melted chocolate and stir.
  5. In a separate bowl, whisk the eggs until light and fluffy then fold into the chocolate mixture.
  6. Add the flour mixture, chopped hazelnuts, chestnut puree and chocolate chips.
  7. Cook on a low heat for 3½ hours with the lid on.
  8. Take the lid off and cook for an additional 30 minutes. Once firm, remove the slow cooker brownies and serve warm with malted milk ice cream and a light dusting of icing sugar or cocoa powder.
Supported by
Churchill Recreate
Trevethan Distillery - Banner

'For a twist use white or milk chocolate chips, or try walnuts instead of hazelnuts,' says Stacey

Supported by
South West 660

Supported by

SW660

recipes with similar ingredients

Supported by
Churchill Recreate

Supported by

Churchill Recreate

More recipes

Supported by
food newsletter banner

Supported by

food newsletter banner

Most popular recipes

Loading...
FOOD magazine

ESSENTIAL

YOUR food

Recipes

Social

Facebook Twitter Instagram

© 2023 Salt Media Ltd. All Rights Reserved.

  • Plain flour 160g
  • Baking powder 1 tsp
  • Cocoa powder 30g
  • Sea salt 1 tsp
  • Dark chocolate 220g
  • Unsalted butter 60g
  • Caster sugar 125g
  • Eggs 3 large
  • Roasted hazelnuts 200g, chopped
  • Chestnut puree 200g
  • Chocolate chips 125g
  1. Line the slow cooker with grease and parchment paper.
  2. Mix the flour, baking powder, cocoa powder and salt in a large bowl and set aside.
  3. Melt the dark chocolate and butter in a bowl over a bain-marie.
  4. Add the sugar to the melted chocolate and stir.
  5. In a separate bowl, whisk the eggs until light and fluffy then fold into the chocolate mixture.
  6. Add the flour mixture, chopped hazelnuts, chestnut puree and chocolate chips.
  7. Cook on a low heat for 3½ hours with the lid on.
  8. Take the lid off and cook for an additional 30 minutes. Once firm, remove the slow cooker brownies and serve warm with malted milk ice cream and a light dusting of icing sugar or cocoa powder.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption
Subscribe

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.