If I could only eat one dessert for the rest of my days it would be, hands down, brownies. But not just any old brownie. It has to be chewy, chocolate-y, and preferably just a little bit (or a lot) gooey.
I consider myself a brownie connoisseur, and I am training my daughter to follow in my footsteps. But while I may be a brownie aficionado, I am not the brownie queen. That title clearly belongs to Sheila G. Mains (a.k.a. Sheila G), the creator of that addictive snack Brownie Brittle. Sheila has spent years baking and experimenting with brownies, and she has just published her first cookbook, Sheila G’s Butter and Chocolate.
Paging through the book, it was really hard to choose which recipe to share here. Should it be the Brownie Whoopie Pies, or the Brownie Doughnuts, or the Cookie Dough Brownies? Then I saw the Slow-Cooker Fudge Brownies. Bingo.
As Sheila says, next time you’re having friends over, “Plug in the slow cooker about half an hour before they arrive. Imagine their delight when they’re greeted by the scent of warm chocolate—for the next couple hours. What could you possibly be making that smells so good yet requires no attention? You’ll solve the mystery of what’s for dessert once you lift the lid off your slow cooker.”
If nothing else, this gooey treat is a great excuse to invite friends over. Just don’t be surprised if you finish the evening standing over the slow cooker with a spoon. Not that I would ever do that...
Makes 6 servings
Brownie batter for an 8 x 8-inch pan, such as Sheila G's Signature Brownie recipe (page 19 in Butter and Chocolate)
1 package (3.4 ounces) instant chocolate pudding mix
2 cups milk
Vanilla ice cream or whipped cream, for serving
Semisweet chocolate chips, for garnish (optional)
1. Grease a slow-cooker pot with nonstick cooking spray and set the temperature on high.
2. Prepare the brownie batter and set aside.
3. Pour the pudding mix into a bowl, add the milk, and use an electric mixer to mix thoroughly, beating for 2 minutes or as directed on the package.
4. Pour the brownie batter into the preheated slow cooker, then pour the pudding mixture over the batter. Place a paper towel under the lid to absorb any condensation and bake the brownie mixture on high for 2 to 3 hours until the edges are set and the center is still moist.
5. Scoop the warm fudge mixture into dessert bowls. Top each serving with your choice of ice cream or whipped cream, and sprinkle with chocolate chips, if desired.
Recipe from Butter and Chocolate by Shiela G. Mains; Published by Kyle Books; Photography by Tina Rupp
Jenna Helwig is Food Editor at Parents and a brownie super-fan. Follow her on Instagram.