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Slow-Cooker Chocolate Chip-Brownie Cake

Blogger Brooke McLay from Cheeky Kitchen cooks two classics--chocolate chip cookies and brownies--into a single decadent cake…using the slow cooker!

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  • Prep Time 10 min
  • Total Time 2 hr 10 min
  • Servings 6

1
box Betty Crocker™ fudge brownie mix
1/2
cup butter, melted
4
eggs
1
pouch Betty Crocker™ chocolate chip cookie mix
Vanilla ice cream, as desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 4 1/2-quart slow cooker with baking spray with flour.
  • 2 In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  • 3 In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  • 4 Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
  • 5 Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

EXPERT TIPS

Expert Tips

Since slow cookers often cook differently, the first time you cook a cake in the slow cooker may take some trial and error to find the right amount of time to cook the cake to doneness. Start gently lifting the cover at about 2 hours, pressing the center of the cake lightly with your finger. If it doesn't spring back to the touch, replace the cover, and check every 15 minutes until done.

A Watched Crock Never Cooks... A slow cooker that's opened doesn't cook, so try not to peek! Keep the cover on unless a recipe tells you to remove it. Removing the cover allows heat to escape and adds 15 to 20 minutes to the cooking time each time you peek.

Baking spray with flour is like nonstick cooking spray, but with the addition of flour. When used in this recipe, it makes the slow cooker cleanup quick and simple!

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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