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Fudgy Chocolate-Almond Slow-Cooker Brownies

When my oven broke before a potluck, I had to think of another way to make the brownies I had promised to take. These divine slow-cooker brownies were my solution. —Marion Karlin, Waterloo, Iowa
  • Total Time
    Prep: 30 min. Cook: 2-3 hours
  • Makes
    8 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups chocolate syrup
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup chopped almonds
  • 8 half-pint jars and lids
  • 3 cups hot water
  • 1/2 cup refrigerated nondairy creamer
  • 6 ounces white candy coating, chopped
  • 1/3 cup sliced almonds

Directions

  • In large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds.
  • Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely.
  • Meanwhile, bring coffee creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.
Nutrition Facts
1 serving: 743 calories, 32g fat (16g saturated fat), 124mg cholesterol, 198mg sodium, 107g carbohydrate (82g sugars, 5g fiber), 11g protein.

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