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Photo of Slow cooker brownies by WW

Slow cooker brownies

Total Time
2 hr 55 min
25 min
2 hr 30 min
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!


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)


2 medium, lightly beaten

Sunflower oil

1 tbs, or canola oil

Vanilla bean extract

1 tsp

Icing sugar

1 tsp


  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.


Brownie will keep for up to 4 days in a reusable container. Brownies can be frozen for up to 2 months. Thaw at room temperature.