Friday, January 6, 2012

Simple Crockpot Brownies

(This recipe isn't necessarily a 'healthy' one (though we all KNOW that dark chocolate is good for you!)  but it's been in my file for months, so I decided to share it now...just cause sometimes you gotta live a little!=)

AAAHHHH - Chocolate!

Divine! Heavenly! IT-DOESN'T-GET-ANY-BETTER-THAN-THIS kind of Wonderfulness!

Are you looking for an easy dessert for a busy day?
Then look no more...this one is easy AND delicious!

I love this quote from Linda Grayson from "The Pickwick Papers"..

"There's nothing better than a good friend except a good friend with chocolate.

'Tis True....
This is a delicious and 'fun' dessert made in the crockpot. I was so tickled to find it at smashed peas and carrots.

I love that you mix it in the microwave, then bake it in the crockpot!


It's probably a very good thing that my husband is diabetic, otherwise my love for ooey gooey chocolate-y desserts would get the best of both of us.

I don't get to make those rich desserts very often - unless I'm planning to take it somewhere.

But this dessert really 'hit the spot' and wasn't too rich. 

Honestly, this is seriously delicious!

This is an easy recipe and very delicious. We topped ours off with some (light) ice cream and we were ready to rock 'n' roll...

I used Splenda for half the sugar amount called for, just to cut back some on the sugar. Splenda bakes faster, so it is done before the time called for in this recipe.

(I'll make my own changes in recipe below)
but please be sure to read through to the end.

Give it a try and your family will love you for it!

HMMMMM - are you thinking
WARM BROWNIES for dessert tonight?

I say..GO FOR IT!! Your family will think you're the greatest!!
(even if they already do!=)
8 ozs. bittersweet chocolate, chopped
(I used extra dark chocolate chips)
1/2 c. unsalted butter, cut into pieces
1 c. sugar
(I used 1/2 c. sugar and 1/2 c. Splenda)
3 lg. eggs
(I used 2 whole eggs and 2 egg whites)
1 c. walnuts, chopped, optional
1 c. chocolate chips
1-1/4 c. all-purpose flour
1/4 c. unsweetened cocoa powder
3/4 tsp. baking powder
1/2 tsp. salt
Coat the inside of your crockpot with cooking spray. Line the bottom with parchment paper (or waxed paper) and coat the top of the paper with cooking spray. Melt chocolate and butter together in microwave in microwave-safe bowl, stirring after 30 second intervals, until chocolate is melted. Stir in sugar and mix well. Add eggs; blend til smooth. Set aside.

Stir in nuts and chocolate chips and mix well. Pour dry ingredients into wet ingredients and stir just until combined. Pour into crockpot and smooth top. Cover and cook on low for 3 hours.
Uncover and cook for 30 minutes. Insert a knife edge around brownies to loosen and place the crock (if you have one) on a cooling rack to cool for 20 - 30 minutes. Turn out brownies and re-invert on cooling rack to continue cooling.

(Because Splenda bakes faster, I suggest baking it 2 hours & 10 minutes for the first round....then for 10 minutes more after uncovering.)

** TIP: When making dessert in my crockpot, I always lay paper towels over the top of the crock before placing the lid on. It catches the moisture that would otherwise fall into the crockpot and make your dessert top wet.

I also loved the easy came out of the crockpot so easily and hardly made a mess at all.  


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