- Level: Easy
- Total: 3 hr
- Active: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 584
- Total Fat
- 34 g
- Saturated Fat
- 15 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 4 g
- Sugar
- 56 g
- Protein
- 7 g
- Cholesterol
- 72 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 3 hr
- Active: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 584
- Total Fat
- 34 g
- Saturated Fat
- 15 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 4 g
- Sugar
- 56 g
- Protein
- 7 g
- Cholesterol
- 72 mg
- Sodium
- 301 mg
Ingredients
Brownies:
Candied Walnuts:
Directions
Special equipment:
a slow cooker- Grease the bottom and sides of the ceramic bowl of the slow cooker with the softened butter, then line the bottom and sides of the slow cooker with buttered parchment paper as well. Don't worry if the paper bunches a little because the cooker is round. It's unavoidable. What you want is to create a protective layer between the cooker and the batter. Grabbing either side of the parchment to lift the whole brownie out, once cooked, is useful.
- In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, walnuts and chocolate chips.
- Fill a medium saucepan with about 3 inches water and bring it to a simmer over medium heat. Add the butter and bittersweet chocolate to a medium bowl and set it over the simmering water (the bottom of the bowl shouldn't touch the water). Reduce the heat to low. Stir the mixture with a spatula until the chocolate and butter melt together, 3 to 5 minutes. Remove the bowl from the heat and gently whisk in the sugar, eggs and vanilla. Stir the wet ingredients into the flour mixture and transfer to the slow cooker, using the spatula to even out the batter.
- Cover the brownie batter and cook on low for 1 hour 30 minutes. Remove the cover and cook for an additional 30 minutes to develop a slight crust on top. Every slow cooker is different, and this recipe can vary. If the brownies are still not done, cook for an additional 15 to 30 minutes.
- For the candied walnuts: Line a baking sheet with parchment paper. In a medium heavy-bottomed saucepan, bring the sugar and 2 cups water to a simmer. Cook over medium-low heat until it reduces and forms an amber caramel, 15 to 20 minutes. Spray the end of a wooden spoon with nonstick spray and use it to stir in the walnuts, coating them in the sugar. Spray the spoon again and use it to sprinkle the candied walnuts, one by one, on the baking sheet, to create individual pieces and not a giant clump. Sprinkle with salt and let cool.
- Gently run a rubber spatula around the edges of the slow cooker to loosen the brownies. You can also cool for about 1 hour, then use the parchment paper to help lift the brownies out of the slow cooker onto a cake plate. Serve with ice cream and/or whipped cream and nuts.
Cook’s Note
You can scoop portions of brownie right out of the slow cooker, still warm, but be warned that those are more “rustic” than the classic brownie. This is also a fun dish to have at a dinner party because people tend to look around for dessert—they won't guess it’s waiting in your slow cooker! Top with the candied nuts and ice cream or whipped cream for added taste and texture!
