Recipe for Slow Cooker Peanut Butter Brownies | Almanac.com

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
2 eggs
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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Sarah Perreault

Senior editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault

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