Description
Enjoy a decadent chocolate dessert with this easy Decadent Slow Cooker Chocolate Lava Brownie Pudding recipe. It’s a rich, molten chocolate pudding that combines the best of brownies and creamy chocolate lava for an indulgent treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1¾ cups boiling water
- Optional toppings: whipped cream, vanilla ice cream, chocolate sauce, fresh berries
Instructions
- Grease the slow cooker basin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
- Pour the melted butter, eggs, and vanilla extract into the dry mixture. Stir until just combined, but do not overmix; it’s okay if some lumps remain.
- Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Pour the brownie batter evenly into the prepared slow cooker.
- Carefully pour the boiling water over the brownie batter. Do not stir; the batter will rise and form a cake-like layer while the water creates the molten chocolate layer beneath.
- Place the lid on the slow cooker and set it to high for 2 to 2.5 hours or low for 4 to 4.5 hours. Cooking times may vary, so check for doneness as it nears completion.
- The edges should be firm while the center appears soft and gooey. A toothpick inserted into the middle should come out with some wet batter to ensure the ‘lava’ consistency.
- Once done, carefully remove the lid and allow it to cool for a few minutes before serving.
- Use a ladle or spoon to serve the pudding directly from the slow cooker.
Notes
- Use fresh ingredients for the best rise and flavor.
- Allow the pudding to rest for a few minutes after cooking to enhance texture.
- Experiment with toppings like caramel sauce, crushed nuts, or sea salt for a gourmet touch.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Add chopped walnuts or pecans into the batter for a nutty delight.
- Incorporate a few drops of peppermint extract for a mint chocolate twist.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- Freeze for up to 2 months in an airtight container and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 2 to 4.5 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg