This easy Slow Cooker Triple Chocolate Brownies recipe is perfect for satisfying your chocolate cravings! With a rich, fudgy texture and the perfect mix of dark and milk chocolate, it’s a simple treat you can customize with walnuts. Whether for a special occasion or just a cozy night, these brownies are sure to impress!

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Recipe Ingredients

• 225 g (8 oz/1 cup) coconut oil, plus extra for greasing
• 200 g (7 oz) dark 70% chocolate, chopped
• 3 tablespoons cacao powder, plus extra for dusting
• 125 ml (4 fl oz/½ cup) maple syrup
• 80 ml (2½ fl oz/1/3 cup) agave syrup or mild honey
• 1 teaspoon natural vanilla extract
• 3 eggs, lightly beaten
• ¼ teaspoon salt
• 150 g (5½ oz/1 cup) wholemeal (whole-wheat) plain (all-purpose) flour
• 1 teaspoon baking powder
• 3 tablespoons coarsely chopped walnuts
• 75 g (2¾ oz) good-quality milk chocolate, cut into 1 cm (½ inch) pieces

How To Make Slow Cooker Triple Chocolate Brownies

1. Prepare the Slow Cooker: Grease the slow cooker and line it with baking paper.
2. Melt the Chocolate: In a heatproof bowl set over a saucepan of barely simmering water, melt the coconut oil and dark chocolate together.
3. Mix the Wet Ingredients: Once melted, stir in the cacao powder, maple syrup, agave syrup, vanilla extract, eggs, and salt.
4. Add the Dry Ingredients: Fold in the flour and baking powder until just combined.
5. Stir in Walnuts and Milk Chocolate: Add the coarsely chopped walnuts and milk chocolate pieces to the mixture.
6. Cook the Brownies: Pour the batter into the slow cooker. Cook on low for 2½ hours or until cooked through when a skewer inserted into the center comes out with a few crumbs sticking.
7. Let the Brownie Rest: Turn off the slow cooker, leaving the brownie inside for 20 minutes to prevent overcooking.
8. Cut and Serve: Use the baking paper to lift out the brownie, then cut it into pieces. Dust with cacao powder to serve.

Recipe Tips

• Grease the Slow Cooker Well: Make sure to grease the slow cooker and line it with baking paper. This will help you easily remove the brownies without sticking or breaking apart.
• Melt Chocolate Gently: Melt the dark chocolate and coconut oil slowly over simmering water. This ensures a smooth, lump-free batter.
• Don’t Overmix: When folding in the flour and baking powder, mix just until combined. Overmixing can make the brownies dense instead of light and fudgy.
• Check with a Skewer: Start testing the brownies with a skewer 30 minutes before the suggested time. Slow cookers vary, so checking early helps avoid overcooking.
• Let Brownies Rest: After cooking, let the brownies sit for 20 minutes in the slow cooker before removing them. This prevents them from continuing to cook and becoming too dry.

Recipe FAQs and Variations

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