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Slow Cooker Triple Chocolate Brownies 

Not for the faint-hearted, these slow cooker triple chocolate brownies are for the most avid of chocolate lovers. A moist, gooey centre, enfolded in a trio of chocolates: cocoa powder, dark chocolate pieces and chocolate chips. These brownies are rich, aromatic and decadent. Equally delicious eaten alone or served warm with creamy vanilla ice cream.

Trio of Dark Chocolate Brownies



  • Oil spray
  • 175g plain flour
  • 32g cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp coarse salt
  • 115g unsalted butter, cubed
  • 250g dark chocolate, roughly chopped
  • 200g caster sugar
  • 3 large eggs
  • 115g walnuts, roughly chopped
  • 170g dark chocolate chips



  1. Using an oil spray, lightly coat the bowl of the slow cooker and then line with greaseproof paper. Next, coat the greaseproof paper with the oil spray
  2. Whisk together the flour, cocoa powder, baking powder and salt in a small mixing bowl and set aside
  3. Melt the butter and dark chocolate together in a pan over a low heat, taking care not to let the mixture burn. When the chocolate is fully melted, add the sugar and stir until combined
  4. Lightly beat the eggs and stir into the chocolate mixture. When well-mixed, stir in the flour/cocoa powder mixture, chopped walnuts and chocolate chips
  5. Pour the mixture into the slow cooker and smooth the top using a spatula
  6. Place the lid on the slow cooker and set it to cook on low for 3 ½ hours
  7. After the initial cooking time, remove the lid and cook for an additional 30 minutes uncovered
  8. Remove the inner bowl from the slow cooker and loosen the brownies by running a knife around the edge. Leave the bowl and brownies to cool on a wire rack for around 2 hours
  9. Once cool, turn out the brownies from the bowl and cut into squares


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