Prep Time
10 min
Cook Time
3h
Yields
6 - 8 servings
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.
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ingredients
1 ½
sticks unsalted butter, melted, plus more for greasing insert
1 ½
cups sugar
⅔
cup unsweetened cocoa powder
⅓
cup all-purpose flour
3
large eggs, lightly beaten
1
tsp pure vanilla extract
Kosher salt
½
cup semisweet chocolate chunks
Vanilla ice cream, for serving
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directions
Step 1
Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
Step 2
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.
Step 3
Serve the cake warm, scooped into a bowl and topped with ice cream.