Slow cooker brownies
4
Points®
Total time: 2 hr 55 min • Prep: 25 min • Cook: 2 hr 30 min • Serves: 20 • Difficulty: Easy
Who would have thought that brownies could be made in a slow cooker? The low and slow cooking makes them extra soft and fudgy for a simply divine treat!
Ingredients
Plain flour
½ cup(s), (75g)
White self-raising flour
¼ cup(s), (35g)
Cocoa powder
¼ cup(s), (25g)
Bicarbonate of soda
½ tsp
Brown sugar
¾ cup(s), (165g), firmly packed
Low fat chocolate mousse
4 tub(s), (4 x 62g)
Egg(s)
2 medium, lightly beaten
Sunflower oil
1 tbs, or canola oil
Vanilla bean extract
1 tsp
Icing sugar
1 tsp
Instructions
1
Lightly spray a 5.5L (22-cup) slow cooker with oil. Line base and side of cooker with baking paper, extending paper 4cm up the side of cooker.
2
Combine flours, cocoa, bicarbonate of soda, brown sugar and a pinch of salt in a large bowl. Make a well in the centre. Add mousse, eggs, oil and vanilla and whisk until combined. Spoon mixture into cooker and spread evenly. Cover with lid. Cook on low for 2 hours 30 minutes or until just firm in centre. Turn off cooker.
3
Let brownie stand in cooker for 20 minutes before using the lining paper to carefully lift brownie onto a wire rack to cool. To serve, transfer to a serving board, dust with icing sugar and cut into 20 wedges.
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