Brownies & Bars

Hot Fudge Brownie in a Crock Pot

4.91 from 22 votes
Learn how to make my chocolatey, Hot Fudge Brownie in a Crock Pot recipe and discover a whole new way to bake your favorite desserts.
Crock Pot Chocolate Fudge Brownie- insanely fudgy, moist brownie made in a Crock Pot. The easiest dessert ever!

Hi Bold Bakers!

Recently I have been using my Crock Pot more and more to bake. YES, bake. Crock Pots and Slow Cookers are amazing for baking because they bake and steam at the same time so you end up with an incredibly moist and soft dessert like my Hot Fudge Brownie in a Crock Pot Recipe. It is so amazing you will want to eat it straight out of the pot.

How many of you have a Crock Pot or rice cooker in your house right now? Crock Pots are fantastic, inexpensive pieces of kitchen equipment.  If you live in a dorm or have a small kitchen they are especially handy as they can replace your stove top or oven. You might already own a Crock Pot or Slow Cooker, so if you do then dust it off and let’s get baking. If you don’t have a Crock Pot, don’t worry. You can find my conventional oven baking instructions below.

The difference between baking in the oven is you get dry heat so it forms a crust on your baking. The beauty of baking in a Crock Pot is you get heat and steam at the same time. Imagine what that does.

Making desserts in a Crock Pot also means that you save on oven space. This brownie can be prepared ahead of time and timed to cooked at your convenience. Then once you are ready for dessert you can set it and forget it until it pings!

NOTE: This Chocolate Fudge Brownie can even be made the day before and placed in the Crock Pot in the fridge and then cooked off the next day. Also, resist the urge to remove the lid while cooking. You want to keep all the steam in to cook your brownie. Cook until there is a slight jiggle in the middle.

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Watch The Recipe Video!

Crock Pot Chocolate Fudge Brownie Recipe

4.91 from 22 votes
Learn how to make my chocolatey, Hot Fudge Brownie in a Crock Pot recipe and discover a whole new way to bake your favorite desserts.
Author: Adapted from Brown Eyed Baker blog
Servings: 8
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Learn how to make my chocolatey, Hot Fudge Brownie in a Crock Pot recipe and discover a whole new way to bake your favorite desserts.
Author: Adapted from Brown Eyed Baker blog
Servings: 8

Ingredients

  • 2 cups (12oz/340g) dark chocolate, coarsely chopped
  • 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
  • 5 eggs , at room temperature
  • 2 teaspoons vanilla extract
  • cups (6 ¼ oz/177g) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • cups (12oz/340g) sugar
  • ½ cup (3oz/90g) light brown sugar
  • Handful of chocolate chips
  • cups (4oz/115g) brown sugar
  • 1 cups (8floz/225ml) boiling water
  • 1 ½ tablespoons unsweetened cocoa powder

Instructions

  • Melt the chocolate and butter together in a large bowl in the microwave or over a saucepan of simmering water. Heat just until the chocolate and butter are completely melted and smooth. Set aside to cool a little.
  • Whisk in the sugars. This will cool down the mix before you add in the eggs.
  • Whisk in the eggs and vanilla to the chocolate mixture and whisk until combined.
  • 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.
  • Butter your crock pot dish and pour in your batter. Flatten it out with the spatula on top.
  • In another bowl, combine the brown sugar, water and cocoa. Pour over batter without stirring. This mix make the brownie incredibly moist.
  • 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)
  • Remove it from the crock pot dish from the crock pot and set it aside to cool down for 30 minutes.
  • Enjoy warm with some vanilla ice cream.

Recipe Notes

This Chocolate Fudge brownie can be made the day before and place in the crock pot pot in the fridge and then cooked off the next day.
This recipe can also be baked in an oven with a lid over the dish. Bake at 350oF (180oC) .It will take less time in an oven so keep an eye on it.

 

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126 thoughts on “Hot Fudge Brownie in a Crock Pot

    1. Hi, Mohamed. This makes 8 servings. It would be too complicated to divide ingredients into eight just to make one serving. I suggest you halve the recipe, cook it in a crockpot and divide into four servings. You can store this in the fridge and just heat it when you want to eat. I hope this helps.

  1. Hi Gemma,
    I would really like to make this recipe as it looks delicious however, I’m concerned that it may be too much for my mini crock pot that is 1.5 quarts large. Is there any alterations I can make? I love your recipes, especially your ice cream recipe. You’re such an inspiration to me and got me into cooking.
    Thanks 🙂

    1. Hi there,
      yes! absolutely. The important thing with the Instant pot is learning how to use it. READ the booklet and go online to see some tutorials, this will really be a big help for you.
      Gemma 🙂

  2. Hi Gemma,

    I’m having guests over this weekend and am hoping to make this dessert. However, I don’t have a crock pot and I don’t want to use the oven because I want to get the sort of softness and moist texture in the brownie that you get from slow cooking it.

    So I was wondering if I could just use a stockpot with a lid instead. Could you please guide me on what adjustments I might have to make on things like time, liquid, heat, etc.?
    Thank you.

    1. Hi Sharon. I cannot give you accurate adjustments for it. A crock pot would have heating at the bottom and the sides, with the heat pretty much very well regulated compared to a stock pot which is cooked on a stove top. The latter will have to be closely monitored, to ensure it doesn’t burn or cook prematurely. I think you can use the same recipe, but you will have to watch over it constantly and might need to make adjustments based on how it progresses. I’m sorry I can’t be of much help here.

  3. Hi Gemma,
    Have tried you receipe’s, thankyou for easy bake receipes which allows me to conquer baking from scratch,
    I love ur baking.

    1. Hi Evelyne,
      Yes, but I think it will depend on the blend of flours you use. Most all-purpose GF flour, from good manufacturers, will work well in lots of recipes, including this one.
      We have not tried this here at BBB with this recipe. Liv, who is our alternative baker here, likes a mix of almond flour and coconut flour. Generally, this blend will be 2/3 almond flour, 1/3 coconut flour. Coconut flour is highly absorbent, so different from the almond flour. I would suggest a little sample recipe though I know that that is tricky in a crock pot!
      Gemma 🙂

  4. Gemma, these crockpot brownies are delicious, ooey gooey , and a chocoholics dream. Going to make another pot tomorrow. Never had brownies to be eaten like pudding until I made your recipe and I’m sure glad I did. Gave it a 5 star.

    1. Hi Bernadene,
      Thank you! I must say we love this here at BBB too, and the gingerbread pudding too! very delicious, particularly in colder weather.
      I appreciate this kind review,
      Gemma 🙂

  5. Hi mam
    Fantabulous recipes from you.
    Im very new baker
    interested in cooking n now for baking.
    This brownie in a crock pot is very nice to make. But i dnt use eggs.
    Can u plz let me know how to replace eggs in all ur recipes. Plz reply
    Wil be waiting for your precious words 🙂

  6. Hi Gemma,

    I made this for a dinner gathering yesterday evening and it was a huge hit. Thank you for this wonderful recipe. So easy to follow!

    I baked it in a sealed overproof pot at 160C for 60mins. The centre half was a bit runny (and so very chocolaty… yummy!) so I cooled it completely before serving. It was cooked and very decadent. Love it. I will definitely try this again but next round, I might skip the handful of chocolate chips and reduce the liquid poured on top, just to get it to dry out a little bit.

    1. Hi Tammy,
      Yes, provided your crock pot is large enough. You could do it in two batches either, portion it, and lay it out in a pan for warming through in the oven, covered down with foil. That would make it easy to serve and the most of the wash up would be done!
      I hope you have a lovely party,
      Gemma 🙂

    1. Hi there,
      Yes! I cannot direct you in this however as I have not done it, but if you have baked in a rice cooker you will know what to do. The timing is the thing which may change, so keep an eye on it,
      Gemma 🙂

  7. Hi Gemma 🙂
    Greetings ! I want to experiment on baking in a steamer because many Indian homes use steamers everyday for making breakfast like idlis and dhoklas and it’s more economical here ( than buying an oven). Our steamers have two chambers. The steam chamber is below and the food chamber is above. Separating the two chambers is a pan with tiny little holes in it. We pour our idli batter directly into this pan and light the fire below. Then we cover the steamer. The steam from the bottom chamber rises up goes through the holes in the pan , through the food and cooks the food and leavens it beautifully. Result : Light and fluffy idlis.

    I was thinking of using this concept to bake cakes. I wanted to first try it out with your best ever brownie recipe because it’s really hard to spoil a brownie isn’t it ?

    I was just wondering if the batter can handle exposure to direct steam going through it , in this one. I thought I’ll ask you before trying this out in order to avoid any wastage. Also, I wanted to ask about the batter consistency… It should be thick isn’t it ? Like the Smore cake….?

    And the lid will have a thick kitchen towel under it so that there’ll be no dripping of the water droplets from the lid into the batter.

    Please do advice me on this… I’ll be really glad to get any help on this.

    Thank You 🙂
    Shruthi

    1. Hi Shruthi,
      If I were to try this in a steamer I think I would contain the batter in a pan, without steam holes.
      The batter is a thick batter.
      I think Idlis are made with a lentil flour, and dhoklas are a gram flour/chick pea flour. This will behave very differently to wheat flour in a steamer.
      I would love you to share your recipes for both of these things here, other Bold Bakers will be interested, they look and sound really delicious.
      i think it is doable, but I cannot imagine the batter being happy in the open holed container, without a lining of some sort, foil may do it! I would experiment with a small portion of the batter before I would commit to this!
      I hope this is help to you,
      Gemma 🙂

  8. Hi gemma!
    I really want to try this… but I don’t have a crock pot, can I bake them in the oven?

    1. Hi there, yes, I think you can replicate a hot pot in the oven. A hot pot temperature will be about 120C, very low. though this is for me a guesstimate I think you could bake this in your oven at 130C. Do preheat the oven, and cover down the baking pan, either with a lid, or foil. The time should be about one hour, but you will need to keep an eye. If I were doing this at home I may be tempted to try it at a higher temperature, for a quicker result. This can also be cooked in a pudding bowl in a pot, like a steamed pudding!
      Gemma 🙂

    1. Hi Julie,
      If you must! Do be careful though, remenber butter also contains milk solids, you may need to cut back the oil and add a little milk. As this is to be served as a pudding it should work out for you. I will be interested to hear the result,
      Gemma 🙂

    1. Hi there,
      I did not try this in a rice cooker. Rice cookers cook differently to a slow cooker, it is about the weight of the ingredients and how the water is absorbed.
      I do know that people ‘bake’ in their rice cookers, and if you do this you may know by the recipe if it will work for you. I am sorry, I am not sure about it,
      Gemma 🙂

  9. I really love this recipe,and so does my family! Could you make more Crockpot recipes? I’m going to try your ginger bread and the apple pie in a crock pot , but i really love this!

    1. If you do this in the oven you still follow the recipe! You will need to bake in a sealed pot, at a low temperature, about 200 degrees Fahrenheit. It will be an experiment! 🙂

  10. Hi Gemma,
    If I were to make the serving size to 4 servings , how would I change the temperature and cook time?

    1. Hi Juliana,

      temp the same but if your batter is less then cook them for less. I can’t tell you the exact time but look for the tell tail signs I show in the video 🙂

    1. Hi Sherlyn,
      I do not know! A rice cooker works in a different way to a slow cooker, and i have not tried this, but I suspect it will not be right. Rice cooker recipes are developed specifically for this method,
      Gemma 🙂

      1. It works perfectly fine in a rice cooker Sherlyn. I’ve tried it. But please take care of the timings. You need to be really careful. Mine took 200 min to cook. It depends on your rice cooker. And make the batter a little bit more runny than the one used for the crock pot. And cover the pit inside with a kitchen towel. Thats important. And before adding in your eggs make sure you beat it well ! Thats important.

        1. Hi there Shruthi,
          thank you so much for your assistance here.
          Rice cookers cook based on the evaporation of the water content of the food/recipe. It is not designed for baking but I know it has been successfully adapted by many cooks for this purpose. Good job!
          Gemma 🙂

  11. Thanks for your lovely videos. I usually download videos of recipes that I want to try. Can you please write the exact measurements of the ingredients on the video under each ingredient so that if I download it, I can watch the video and make the recipe without having to look up the recipe? Thank you.

    1. Hi Rq,
      The videos need to be clean and quick, this would make them cumbersome for most users.
      Tip: Print or write the recipe, then keep it near to hand when baking, the video can be there to aid your memory,
      Gemma 🙂

  12. Hey!! This looks sooooo yummy! But i don’t eat eggs. Is there a way to replace the eggs? If so please let me know and can you please show more egg-less cakes in the future?

    1. Hi Meghana,
      Yes, I do get lots of requests for egg-less recipes, and intend to focus more on this area this year.
      for this recipe I would suggest applesauce as a substitute. The result will never be the same but it is a reasonable substitute.
      There is a website (www.chefinyou.com) where they will give you lots of tips and hints about egg substitutes.
      Thank you for being in touch,
      Gemma 🙂

    1. Hi Parul,
      This is a big issue for a lot of my followers, and it is an area I intend to pay more attention to this year.
      As I did not try this recipe without the egg I suggest you take a look at this site (https://www.google.ie/search?q=egg+substitute+in+brownies&ie=utf-8&oe=utf-8&gws_rd=cr&ei=PfrfVvn-PIL6aOuLpPAE) ehich is a great resource. Then try it out! it cannot be such a disaster that you cannot eat it. Please let me know what you used, and how it worked, it will inform my research,
      happy egg free baking.
      Gemma 🙂

  13. Hi Gemma,
    Before trying out this slow cooker recipe, as well as any others you have, I’d like to know if you make all of your slow cooker recipes using the same size slow cooker? I have both a small & large, and would just like to know what size is best to use. Thanks! ?
    Ang

    1. Hi Ang,
      The one I use is 4 quarts. This is large, and works well, a medium one about 2 1/2 quarts would be even better, so it depends on the volume of your,
      happy baking,
      Gemma 🙂

      1. Gemma,

        Thank you so much for your reply, that’s exactly what I was wanting to know! I meant to reply back sooner, and just realized when leaving a comment on another post, that I’d forgotten to let you know I appreciated your response! ?

  14. Hi Gemma! I made this recipe and it is in the crock pot now 🙂 I was wondering if i am able to store it if my family doesn’t eat it all? Would you recommend putting it into a container and refrigerating then heating up when I want more? Or just leaving it out? Thanks!!! P.S. I am a BIG fan of bigger bolder baking – i look forward to seeing your videos each week. Keep up the great work! 🙂

    1. Hi Katie,
      I would refrigerate it, or freeze it even in small portions, that way it will not be wasted. Enjoy!
      Gemma 🙂

  15. I’m just cooking it at the moment and wondering if i coould cook it in anormal pot.Love your recipes,kisses from spain!!!?

    1. Ah! you would need to be able to control the heat, to keep it at a steady temperature, but I do not see why it would not work, i have never thought to do this,
      Gemma 🙂

  16. I’m just cooking it right now and i don’t have a crokpot but i didn’t wanna cook it in an oven can i cook it in a normal pot with lid instead???I’ a great fan of yours !!!Love from Spain

    1. I think you will need to keep the temperature low, and the lid tight, to keep the steam in, I will be interested to know how it works for you 🙂

  17. Hi Gemma.
    I Really enjoy your recipes and Videos.
    I wanted to ask if this recipe could be done with white chocolate instead of regular? If so will the quantity of chocolate or ingredients change?

    1. Hi Maria,
      I do not think it will work with white chocolate. it is a different thing. There ore no cocoa solids, just cocoa butter in white chocolate. you could try it out! but it may be a waste of ingredients.
      Gemma 🙂

    1. Ah!, Sab, I am wondering if your crock pot has a hot spot! I think your final result will be ok, I hope I am right. Electrical appliances all seem to have their own personalities, usually it is ok, sometimes not. I hope all went well in the ned,
      Gemma 🙂

    1. Thanks so much for visiting my website. You can use regular white sugar for this recipe. Hope this helps 🙂

    1. Hi Esther,
      I do not see why not, I would put a layer of food quality cling wrap, and a nice tight lit of foil, it is about keeping the steam in,
      Gemma 🙂

    1. Hi Elizabeth,
      I buy the best chocolate I can get, when I see it. I buy Ghiaradelli, which I love, but failing that you can find the cocoa solids written on the back of dark chocolate in the supermarket. Usuall 70% is pretty perfect for baking,
      Gemma 🙂

    1. Thanks for your question, Elizabeth. You can find the video and recipe by searching ‘Brownie Ice Cream Sandwich Bar’ in the search bar here on my website. Hope this helps!

  18. Hi Gemma,
    I have 2 questions for you . . . First, can I double the batch and how long do you think it would take? Second, can I make the batter the night before and let it cook on low all night to take to a potluck the next day? Thanks for your feedback! Keep up the good work!

    1. Thanks for your question, Jennifer. I haven’t tried doubling this recipe or cooking it on low all night. Try it out and let me know how it goes. Good luck 🙂

  19. I made the cookie dough ice cream Sunday and it was delicious you are the best I just forgot to add in the cookie dough balls in the middle you are the best ever

    1. Yes, you will want to keep the water on top. This recipe can baked in an oven with a lid over the dish. Bake at 350oF (180oC) .It will take less time in an oven so keep an eye on it.

    1. Thanks for your question, Stephanie. This recipe can also be baked in an oven with a lid over the dish. Bake at 350oF (180oC). It will take less time in an oven so keep an eye on it. You can use any dish that is oven safe with a lid. Hope this helps 🙂

  20. hi gemma!!!!!!!!!!!!! right now am trying your chocolate cake with fudge frosting. I want ti add some choco chips in it. am using chopped chocolate. the brand is Cadbury. is it a good brand for baking? can you also suggest some brands for big and bold baking results pleeeeeaaaase!!!!

    1. Thanks for your comment. I like to use any high quality chocolate I can find at the local market. Cadbury works well too. Hope this helps 🙂

  21. I tried this recipe and I loved it!! It is so fudgie, so rich and moist. It was a hit at my house. It’s amazing! Thank you Gemma

  22. Hi! I love your baking!
    I don’t havea a crockpot so I am using the oven. For how long do the brownies have to be baked?

    Thank you! xx

    1. Thanks for your question, Izzy. I haven’t tried this recipe in the oven. Be sure to keep an eye on it. Let me know how it tuns out 🙂

  23. Looks amazing! If I use whole wheat flour, how much more liquid should I use? would you also give suggestions for almond flours? I would love to see some recipes using almond flours 🙂 Thank you for another yummy recipe to try! Love my slow cooker 🙂

    1. Thanks for your question, Annie. I wouldn’t add more than 1/4 c. more of the liquid if you are using whole wheat flour. I will add your almond flour request to my list. Stay tuned 🙂

  24. Hi Gemma! I loved this recipe. How much time it will take for this fudge brownie to be ready if i use the regular oven? Thanks! <3

    1. Thanks so much for your question, Ileana. This recipe is meant for the crock pot, so I’m not sure of the cooking time for the oven. Try it out and be sure to keep an eye on it. Let me know how it goes. Hope this helps 🙂

    1. Yes, if you read the recipe you’ll see you need the second measurement of brown sugar for the topping of the brownie. Hope this helps.

  25. for the cookie dough ice cream video at the beginning what is on top of the ice cream it looks like edible cookies dough but I was not sure

      1. Hi Gemma,
        I really like your recipes and I want to make you cookie dough but the problem how can be the recipe a edible cookie dough if there is raw flour on it

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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