Slow Cooker Cream Cheese Brownies

5 from 5 votes

Delicious brownies with sweetened cream cheese marbled filling, baked in your slow cooker

Course Dessert

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 469kcal

Place the first five ingredients in a large bowl and mix together with a wooden spoon or whisk until smooth.
190 g butter, 250 g caster sugar (superfine sugar), 3 medium eggs, 50 g cocoa powder, 75 g self raising flour
Stir in the chopped chocolate.
75 g milk chocolate
In a separate small bowl, mix the Philadelphia with 3 tsp of caster sugar until soft.
125 g Philadelphia, 3 tsp caster sugar (superfine sugar)
Pour the chocolate mixture into a silicone (or metal) pan in a larger slow cooker, or for a smaller slow cooker e.g. 3.5 litre, pour it into your slow cooker pot lined with baking paper and greased in case any mixture escapes.
Dot the sugared Philadelphia on top and marble it with a knife.
Put the lid on, and cook on high for approx. 1-2 hours until firm round the edges with a wobble left in the middle. Or cook until completely firm if you like your brownies without the gooey-ness.

Cooking time: The cooking time depends on your own slow cooker and how hot it runs so check regularly and watch out for burning!

If your brownies still look soft, remember they will firm up as they cool, and add another 20 minutes to the cooking time then check again.