Slow Cooker Gooey Brownie Cake

By srumbel

This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-gooey-brownie-cake.html?oc=linkback

Ingredients

• 1 1/2 sticks unsalted butter, melted, plus more for greasing insert
• 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
• Kosher salt
• 1/2 cup semisweet chocolate chunks
• Vanilla ice cream, for serving
• Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-gooey-brownie-cake.html?oc=linkback

Preparation

Step 1

Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.

Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.

Serve the cake warm, scooped into a bowl and topped with ice cream.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-gooey-brownie-cake.html?oc=linkback