Baking brownies the traditional way is all well and good. You mix up the batter, pour it into a square baking tin, and stick in the pre-heated oven…Does that sound boring to anyone else? I didn’t think brownies could ever sound so boring. Never fear! Gemma from Gemma’s Bigger Bolder Baking is going to show us a new way to make brownies that are even gooier, more chocolately and more simple to make than your traditional brownies!
– 2 cups (11 oz/315g) dark chocolate, coarsely chopped
– 1 cup (8 oz/225g) unsalted butter, cut into 1-inch pieces
– 5 eggs, at room temperature
– 2 teaspoons vanilla extract
– 1¼ cups (6 ¼ oz/190g) all-purpose flour
– 1 teaspoon salt
– 2 tablespoons unsweetened cocoa powder
– 1½ cups (12oz/335g) sugar
– ½ cup (3oz/90g) packed light brown sugar
– Handful of chocolate chips
– ⅔ cups (4 oz /120g) packed brown sugar
– 1 cups (8oz / 224g) boiling water
– 1 ½ tablespoons unsweetened cocoa powder
2. Whisk in the sugars. This will cool down the mix before you add in the eggs.
3. Whisk in the eggs and vanilla to the chocolate mixture and whisk until combined.
4. Lastly fold in the flour, salt and cocoa over the chocolate mixture until just combined. Then add in your handful of chocolate chips and stir in.
5. Butter your crock pot dish and pour in your batter. Flatten it out with the spatula on top.
6. In another bowl, combine the brown sugar, water and cocoa. Pour over batter without stirring. This mix make the brownie incredibly moist.
7. Cook on High for 1 ½ – 2 hours. Every crock pot is different so your timing may vary. Keep the lid on while cooking as it needs all of that lovely steam to help it cook and stay moist. You will know when the brownie is cooked because it will be firm on top. (this recipe can also be cooked in an oven, see notes)
8. Remove it from the crock pot dish from the crock pot and set it aside to cool down for 30 minutes.
9. Enjoy warm with some vanilla ice cream.