Slow Cooker Peanut Butter Brownies
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These are seriously scrumptious peanut butter brownies—made in a slow cooker! The treat came out chewy, moist, and very peanut butter-y. We’d make them again—and again!
Why make brownies in a slow cooker when they take 30 minutes in an oven? For slow cooker fans, why not? You can still set it and forget it, and they are dangerously delicious.
Note: For folks who have slow cookers which seem to “burn” the edges of food, we would advise lining the slowcooker with a piece of aluminum foil that is long enough to come over the sides.
1 cup of natural peanut butter
½ cup of sugar
¼ cup of softened butter
1 teaspoon of vanilla
Optional: Ground flax seed
1/2-cup flour (very full 1/2 cup)
1/4 teaspoon baking powder
3/4 cup semisweet chocolate chips
Lightly coat a 5-quart slow-cooker insert with non-stock olive oil cooking spray.
In a small bowl, stir peanut better, sugar, and butter until combined. Stir in 2 eggs and vanilla.
Optional: Sprinke in some ground flax seed.
Add flour and baking powder. Toss in chocolate chips to your liking (about ¾ cup).
Add batter to slow cooker. Evenly spread.
Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes.
Remove insert from slow cooker and run a knife around edge to loosen brownies.
Let cool completely on a wire rack, about 2 hours.
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