Chocolate Brownie

  • Line the Crock-Pot® bowl following our guidelines.
  • Sift the flour, cocoa, baking powder and salt into a bowl. Add the chopped milk chocolate.
  • Melt the butter and dark chocolate together, either using a microwave carefully, or in a heatproof bowl over a pan of simmering water. Once melted,
    stir in the sugar.
  • Combine the vanilla extract, eggs and milk in a separate jug, and mix well.
  • Pour the melted chocolate mixture and the egg mixture onto the flour and using a metal spoon, mix together.
  • Pour the batter mixture carefully into the Crockpot, smooth over and cover with the lid.
  • Cook on Low for 2 ½ – 3 hours, depending on your Slow cooker. The brownie should look firm around the edges and soft in the centre.
  • Lift the Crockpot bowl carefully out of the base and sit the pot onto a cooling wire, allow to cool for approximately 1 hour.
  • Using the baking parchment tabs at each side of the bowl, lift the brownie out, sitting this carefully on the wire rack. Once completely cool cut into squares.
  • Delicious served warmed with vanilla ice cream



  • 200g plain flour
  • 30g cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 200g milk chocolate, chopped into small pieces.
  • 110g butter
  • 250g dark chocolate
  • 200g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 3 tbsp milk