I’m beginning to think that I have an unnatural obsession with brownies.
First, I told you about hiding black beans in brownies. Next, I stuffed zucchini into brownies. This time, I won’t play with ingredients—instead, I will offer a rather undervalued baking method. As it turns out, you can make brownies in your slow cooker. But is it worth it?
In a large bowl, I combined 1 cup of natural peanut butter, ½ cup of sugar, and ¼ cup of softened butter. In went 2 eggs and 1 teaspoon of vanilla. I sprinkled in some ground flax seed (optional) and then added a little more than ½ cup of flour, plus ¼ teaspoon of baking powder. For good measure (although I didn’t measure), I threw in what I had left of semisweet chocolate chips, probably about ¾ cup. After coating the slow cooker with nonstick olive oil spray, I evenly spread the batter. Using a wooden spoon, I propped open the slow cooker lid and flipped the switch to high.
Slow Cooker Brownies: Sure, they were delicious, but worth the extra time?
After an hour and a half, I checked on the brownies. Not done. Twenty more minutes on the timer. Still not done. Fifteen more minutes on the timer. Still not done? After 3 hours, I decided that this tired mom had to get to bed, so I turned off the slow cooker and hit the sheets.
Despite my haste in getting to bed (forgive me, I have a 2-½-year-old!), the brownies were very good. More fudgy than cakelike, but definitely tasty. After the initial shock of “You made brownies … in what?” wore off, the reviews went like this: “Moist and chewy and very peanut-buttery.” “Great for kids, but adults might find themselves addicted, too!” “Dangerously delicious!”
But I wonder: What is the point? Yes, I do enjoy using my slow cooker, but I harbor no ill will toward my oven. I could have turned out equal deliciousness in only 30 minutes!
Do you “bake” in your slow cooker? Tell us how and why. We’d love to hear from you!