Slow Cooker Gooey Brownie Cake

By garciamoss

Ingredients

• 1 1/2 sticks unsalted butter, melted, plus more for greasing insert
• 1 1/2 cups sugar
• 2/3 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• Kosher salt
• 1/2 cup semisweet chocolate chunks
• Vanilla ice cream, for serving

Details

Adapted from foodnetwork.com

Preparation

Step 1

Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.

Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.

Serve the cake warm, scooped into a bowl and topped with ice cream.