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Slow Cooker Jelly Brownies

Rich, sweet and luxurious: these slow cooker jelly brownies have some serious wobble. An unexpected pop of fruity flavour with a creamy, chocolate base – delish!

Hot chocolate fudge brownies

Ingredients


300ml pomegranate juice
2 ½ sheets of gelatine
90g dark chocolate, roughly chopped
115g unsalted butter, cubed
275g caster sugar
2 eggs
1 tsp vanilla extract
90g plain flour
75g cream cheese
1 heaped tbsp condensed milk
80g pomegranate seeds

Method


 

  1. Soak the sheets of gelatine in cold water for 5 minutes. Heat 100ml of the pomegranate juice. After 5 minutes squeeze out the excess water from the gelatine sheets and whisk them into the hot pomegranate juice. Top up with the remaining cold pomegranate juice and pour into a lightly oiled bowl and allow to set in the fridge
  2. Line the bowl of your slow cooker with greaseproof paper
  3. In a pan, over a low heat, gently melt together the butter and the chocolate. When fully melted, remove the pan from the heat, pour into a mixing bowl and beat in the sugar
  4. Beat each egg into the mixture individually until well combined and stir in the vanilla extract. Gently fold the flour into the mixture. Pour half of the brownie mixture into the bowl of the slow cooker
  5. In a fresh bowl, mix together the cream cheese, condensed milk and pomegranate jelly until there are no lumps. Pour the jelly mixture on top of the brownie mix, then add the remaining half of the brownie mix
  6. Place the lid on the slow cooker and set it to cook on a high heat for 2 – 2 ½ hours
  7. Once cooked, leave to cool for around 2 hours
  8. Once cool, remove the brownies from the bowl using the greaseproof paper to assist you and cut into squares. Top with fresh pomegranate seeds

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