1 1/2 sticks unsalted butter, melted, plus more for greasing insert
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chunks
Vanilla ice cream, for serving
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
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