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Photo of Slow-cooker brownies by WW

Slow-cooker brownies

4
4
4
SmartPoints® value per serving
Total Time
2 hr 55 min
Prep
25 min
Cook
2 hr 30 min
Serves
20
Difficulty
Moderate
Who would have thought that brownies could be made in a slow cooker? The extra time makes them extra soft simply just perfect!

Ingredients

White self-raising flour

¼ cup(s), (35g)

Plain flour

½ cup(s), (75g)

Cocoa powder

¼ cup(s), (25g)

Bicarbonate of soda

½ tsp

Brown sugar

¾ cup(s), (165g), firmly packed

Low fat chocolate mousse

250 g, (2x125g tubs)

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 4.5 litre (18-cup) slow cooker with oil. Line base and side of cooker with baking paper, allowing paper to come 4cm up the side of cooker.
  2. Sift flours, cocoa, bicarbonate of soda, brown sugar and pinch of salt into a large bowl. Make a well in the centre. Whisk in dark chocolate dessert, eggs, oil and vanilla until just combined. Spread mixture into cooker and smooth top. Cook, covered, on low for 2 hours 30 minutes or until cooked when tested with a skewer.
  3. Using the paper, carefully lift brownie onto a wire rack to cool. Slide a large knife under brownie to loosen, then slide out the paper. Set brownie aside cool. Dust with icing sugar and cut into 20 wedges to serve.

Notes

TIP: Brownie can be stored for up to 4 days in an airtight container.

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