Slow Cooker Triple Chocolate Brownies Recipes

Steps:

• Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
• Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
• 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 in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days.

Steps:

• In large bowl, cream butter and sugar until light and fluffy, 5-7 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 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.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
• In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
• Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.