Flavourful Cooking

Nº 106 · Sweet slow cooker treats · serves 4

Warm Slow Cooker Chocolate Brownie

A fudgy brownie with crisp edges, baked in the slow cooker while you get on with something else. Lovely served warm with ice cream.

€5–7approx. €1.25–1.75 ppMildVegetarian20 min prepLOW 3–3½ hrs · HIGH 2–2½ hrsFreezes well
Warm Slow Cooker Chocolate Brownie

Ingredients serves 4

Tick off what you already have at home.

  • Any supermarket

    Aisle: lácteos. Spanish butter is usually unsalted; salted butter says 'con sal' on the pack.

  • Any supermarket

    Aisle: azúcar y dulces. Look for 'chocolate para fundir' or 'para postres', often near baking goods.

  • MercadonaCarrefourDia

    Aisle: harinas / repostería. Small bottles near baking goods; 'extracto' is usually more natural than 'aroma'.

  • Any supermarket

    Aisle: desayunos / dulces. Look for 'cacao puro' or 'desgrasado' (e.g. Valor); not Cola Cao or Nesquik.

To serve

Method

  1. 1

    Line the inner pot with baking paper that hangs over the edge; that way you can lift the brownie out in one go later.

  2. 2

    Melt the butter and chocolate together over a low heat. Off the heat, whisk in the sugar, eggs and vanilla (optional) until glossy.

  3. 3

    Briefly fold in the flour, cocoa and salt, just until there's no flour visible. Smooth the batter out in the pot.

  4. 4

    Lay two layers of kitchen paper over the opening to catch dripping condensation and put the lid on. Cook for 2–2½ hours on HIGH or 3–3½ hours on LOW.

  5. 5

    It's ready when the edges are firm and a skewer from the centre comes out with moist crumbs. Leave to set for 30 minutes with the lid off.

Flavourful Cooking · slowcookerspain.com/en/recipes/warm-slow-cooker-chocolate-brownie/