Slow Cooker Gooey Brownie Cake Recipe

This Slow Cooker Gooey Brownie Cake Recipe is a rich and fudgy recipe, which is made with cocoa powder and semisweet chocolate chunks. It’s the ultimate comfort food recipe, ready in about 2-3 hours.

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Slow Cooker Gooey Brownie Cake Ingredients

• 1 1/2 sticks unsalted butter, melted, plus more for greasing
• 1 1/2 cups sugar
• 2/3 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon Kosher salt
• 1/2 cup semisweet chocolate chunks
• Vanilla ice cream, for serving

How To Make Slow Cooker Gooey Brownie Cake

1. Prep the Slow Cooker: Generously grease the insert of a 4 to 6-quart slow cooker with room-temperature butter.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, and cocoa powder until smooth.
3. Combine Batter: Add the all-purpose flour, lightly beaten eggs, vanilla extract, and salt. Stir with a spatula until just combined. Do not overmix.
4. Add Chocolate: Gently fold in the semisweet chocolate chunks.
5. Cook the Cake: Pour the batter into the prepared slow cooker and spread it into an even layer. Place a clean paper towel (or a folded tea towel) over the top of the slow cooker insert, then secure the lid on top. This will catch condensation and prevent the cake from getting watery.
6. Slow Cook: Cook on LOW for 2 to 2.5 hours. The cake is done when the edges are set and pulling away from the sides, but the center is still very soft and gooey.
7. Serve: Turn off the slow cooker and let the cake rest for 15-20 minutes. Serve warm by spooning it directly from the slow cooker into bowls. Top with a large scoop of vanilla ice cream.

Recipe Tips

• Why put a paper towel under the lid? This is the most important step! The paper towel traps the steam and condensation, preventing water from dripping onto the top of the cake. This is the secret to a fudgy top instead of a wet, soggy one.
• How do I know when it’s done? Unlike oven-baked brownies, you are not looking for a clean toothpick. The center should be molten, jiggly, and look underdone. The edges will be firm and cake-like. This is why it’s a “gooey” cake, perfect for eating with a spoon.
• Can I cook this on HIGH? It is not recommended. The edges will cook far too quickly and become dry or burnt before the center has a chance to set, resulting in a very unevenly cooked cake. Low and slow is essential.
• What size slow cooker is best? A 4 to 6-quart oval or round slow cooker is ideal. Using a much larger slow cooker (8-quart) will result in a very thin cake that cooks too fast, so reduce the cooking time if you do.

What To Serve With Slow Cooker Gooey Brownie Cake

This is a rich, spoonable dessert that is best served warm with something cold to balance it.

• A large scoop of vanilla bean ice cream (essential!)
• A drizzle of caramel or chocolate sauce
• A dollop of fresh whipped cream
• Fresh raspberries or sliced strawberries

How To Store Slow Cooker Gooey Brownie Cake

• Refrigerate: This cake is best eaten fresh and warm. If you have leftovers, scoop them into an airtight container and store them in the refrigerator for up to 4 days.
• Reheat: Reheat individual portions in the microwave for 30-45 seconds until warm and gooey again.

Slow Cooker Gooey Brownie Cake Nutrition Facts

(Per serving, assuming 8 servings)

• Calories: ~460 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 115mg
• Sodium: 180mg
• Total Carbohydrate: 51g
• Dietary Fiber: 4g
• Sugars: 38g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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