Slow-Cooker Triple Chocolate Brownies
Slow-cooked meals often remind me of home. When I was a kid, my mom is fond of using the slow cooker to make all kinds of meals – ranging from appetizers through desserts. One favorite of mine is the Triple Chocolate Brownies. I’ve been feeling nostalgic lately, so I thought of recreating this recipe at home. Fortunately, I found a similar recipe online.
This recipe from Martha Stewart requires 11 ingredients, and takes about 3 ½ hours to cook. For those who are not comfortable leaving the brownies to cook alone in the kitchen, I suggest that you prepare an activity that can entertain you while waiting. Watching videos on YouTube and participating in social gaming sites like FoxyBingo.com through a laptop are just some of the things you can do in the kitchen.
1/4 cup unsweetened cocoa powder
8 ounces bittersweet chocolate, chopped
1 cup semisweet chocolate chips (6 ounces)
1 cup walnut halves, coarsely chopped
1 1/4 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, cut into pieces
3 large eggs, lightly beaten
1 cup sugar
1/2 teaspoon coarse salt
Nonstick cooking spray
Prepare a 5-quart slow-cooker insert. Coat it lightly with cooking spray, and then place a parchment paper on the bottom. Make sure that the insert is completely covered before spraying an additional layer of cooking spray on it.
Whisk together all the dry ingredients in a small bowl. These include flour, cocoa, baking powder, and salt. After that, place butter and chocolate in a microwave-safe container, and microwave in 30-second intervals. Stir after each increment, until chocolate is melted.
Add sugar to the liquid mixture, and stir to combine. Add the eggs as well. When done, combine with the dry ingredients mixture, walnuts, and chocolate chips, and stir until moistened. Do not overmix, or else you might encounter problems with the texture of the brownies.
Transfer the mixture to the slow cooker. Smooth the mixture’s top; cover slow cooker. Cook on low for 3 ½ hours. When done, uncover the slow cooker and cook for another 30 minutes. Remove insert and run a knife around the edges to loosen the brownies.
Place the brownies on a wire rack, and let them cool for 2 hours. The brownies’ center appears undercooked at first, but it will become firm once completely cooled. Move them to a work surface and cut into 14 pieces. Serve.