Slow cooker raspberry brownies are fudge brownies stuffed with raspberries which are great for an indulgent treat!
The cold has definitely got to me recently, I was trying to be healthy but for a few days I have just had to eat warming, rib-sticking dishes, and then I just had to bake some brownies. No question about it, it had to be brownies.
In this case, not just any brownies, but slow cooker raspberry brownies. Baked in the slow cooker, they stay so moist and become so fudgy. There is no danger of them drying out as they can in the oven.
For a touch of healthy eating 😉 I’ve used raspberries in the mixture and on top. The contrast between the tartness of the berries and the sweet fudgy brownies makes the flavours really pop.
You can of course make these in the oven too (approx 25 mins at 180 degrees) but if you have a slow cooker you should try baking in there, it gives great results. These brownies disappeared fast, and I’ll have to make more very soon I think. My diet won’t thank me for it but still…
Look how fudgy they are inside with those raspberries!
Black Forest Brownies from The Crafty Larder
Chocolate Orange Brownies from Tinned Tomatoes.
Pin for later!!
Slow Cooker Raspberry Brownies
- 130 g dark chocolate chopped (I used 72% cocoa)
- 130 g unsalted butter
- 2 medium eggs
- 155 g demerara sugar
- 80 g plain flour
- 100 g raspberries
- More raspberries for topping
- Icing sugar to dust
- Place the chocolate and butter in a microwaveable bowl, microwave on high for 1-2 mins until melted. Stir until the mixture is smooth and leave it to cool.
- In a large bowl, whisk the eggs and sugar together using an electric mixer for approx 5 minutes.
- Pour the chocolate mixture into the egg mixture and fold it in gently.
- Sift in the flour and again fold it in carefully, without overmixing.
- To make the brownies in a slow cooker, place a large piece of baking paper in the slow cooker pot, then spray it with cake release spray to prevent sticking. Pour the brownie mixture into the lined pot.
- Place around 100 g of raspberries on top of the mixture and press them in gently.
- Place the lid on the slow cooker, with a tea towel tucked under the lid to catch condensation and prevent drips from falling onto the brownies and making the top soggy.
- Bake on high for 1-2 hours, until the edges are firm. Times really vary according to your slow cooker so keep an eye on it and take it out when cooked. The centre should be firm underneath when you check it with a knife, and not too gooey, but the top in the centre should remain a little soft, to make the brownies nice and fudgy.