I’ve gotten really into making slow-cooker brownies. I know that sounds weird. Why would I slow-cook brownies when they only take 30 minutes to bake? I just love the texture the slow-cooker brownies adopt. They are denser and chewier. Also, the slow cooking fills the kitchen with ah-mazing aromas all afternoon long. This week I made some great brownies and decorated them with Xs, Os and hearts for Valentine’s Day. They came together in a snap and were the most delicious winter dessert!
Slow-cooker Valentine’s Brownies
Adapted from Martha Stewart
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
¾ teaspoon baking powder
1 teaspoon kosher salt
1 stick unsalted butter, cubed
8 ounces dark chocolate, roughly chopped
1 cup granulated sugar
3 large eggs, lightly beaten
1 cups white chocolate chips
1. Lightly coat a 5-quart slow-cooker insert with cooking spray. Line the bottom with parchment paper allowing it to come a few inches up the side, and lightly coat with spray. In a small bowl whisk together the flour, cocoa powder, baking powder and salt and set aside.
2. In a large heatproof bowl place the butter and dark chocolate and place in the microwave. Heat in 30-second intervals until the chocolate and butter are melted. Then stir them together until the chocolate is smooth and glossy. Mix in the sugar, followed by the beaten eggs. Finally, fold in the flour mixture and stir until just combined.
3. Pour the batter into the slow cooker and arrange the white chocolate chips on top in x and o and heart patterns. Cook it on low heat for 3 ½ hours. Then uncover the bowl and cook it for about 20 to 30 more minutes. Allow to cool for 10 minutes, then pull up the parchment paper to remove the brownies to a wire rack to cool completely. Cut and serve.