Chewy Slow Cooker Brownies Made with Brown Sugar

Delicious brown sugar brownies made in the slow cooker, with chocolate and cocoa. Gooey, fudgy and full of chocolate flavor, these brownies come out moist and tender every time. The slow cooker makes this an easy, reliable method — no oven stress, just consistently delicious results.

What you need for the brown sugar brownies

A complete ingredient list is included in the recipe card below.

Which chocolate is best for gooey brownies?

Choose dark chocolate with at least 70% cocoa for a rich, intense chocolate flavor. High-quality chocolate and good cocoa powder make a noticeable difference in fudgy brownies.

Easy preparation

A printable version of the recipe is available in the recipe card at the end of this article.

Slow cooker brownies are straightforward to prepare. Melt the chocolate, sugars and butter together, then combine with eggs, flour, cocoa and a bit of baking powder to make the batter. Pour into the prepared slow cooker and cook on the low setting for about 3½ hours. The low, steady heat and retained moisture produce a fudgy texture and prevent overbaking.

• Melting chocolate — Use a bain-marie (a heatproof bowl set over a pan of simmering water) to melt the chocolate, butter and sugars gently. This prevents scorching and gives a smooth, glossy mixture.
• Sifting dry ingredients — Sift the flour, cocoa and baking powder to remove lumps and ensure an even batter. This step also lets you mix the recipe without an electric mixer.
• Slow cooking — Cook on the lowest setting with the lid on for the recommended time. The slow cooker environment and the trapped steam create the ideal conditions for soft, fudgy brownies. Avoid using the high setting, which can dry out the edges.

📖 Recipe

RECIPE CARD

brownie recipe with brown sugar (slow cooker)

Andréa

Delicious slow-cooker brownies made with brown sugar, chocolate and cocoa. These turn out gooey, fudgy and reliably tasty thanks to the gentle heat of the slow cooker.

5 of 3 votes

Print Recipe
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Prep Time 15 mins

Cook Time 3 hrs 30 mins

Total Time 3 hrs 45 mins

Course Sweets and Sweet Baking

Cuisine American

Servings 16 brownies

Calories 141 kcal

Equipment

• slow cooker
• silicone spatula
• heatproof bowls

Recipe Help

Use cook mode or step-by-step mode if available to keep the instructions visible while you bake. Adjust servings if you need to scale the recipe.

Step-by-Step Directions

Ingredients

• 4 tablespoons butter, unsalted
• ½ cup white sugar
• ½ cup dark brown sugar
• ½ cup chocolate chips, dark
• 2 tablespoons sugar syrup
• 1 teaspoon vanilla extract
• 2 eggs, size L
• ¾ cups all-purpose flour
• 1⅓ tablespoons Dutch unprocessed cocoa
• 1 teaspoon baking powder

This recipe is provided in both Metric and US Customary units in the original card. Adjust servings as needed.

Instructions

• Coat the inner pot with baking spray, melted butter or a little oil.
• Line the bottom of the inner pot with parchment paper for easier removal.
• Place the butter, white and dark brown sugar, chocolate chips, vanilla extract and sugar syrup in a heatproof bowl.
• Warm the bowl over simmering water (au bain-marie) until the butter and chocolate are melted. Stir until smooth.
• Allow the chocolate-butter mixture to cool to room temperature.
• Beat the eggs on high speed until fluffy, about 3 minutes, then fold them into the cooled chocolate mixture with a rubber spatula.
• Sift the flour, cocoa and baking powder over the batter and gently fold until combined.
• Pour the batter into the prepared inner pot, place it in the slow cooker, cover and set to low.
• Cook for 3½ hours on low.
• Remove the lid and let the brownies cool to room temperature before cutting into squares.

Notes

1. Syrup — Regular sugar syrup works well. You can substitute honey, golden syrup or maple syrup if preferred.

2. Vanilla — If you don’t have vanilla extract, one teaspoon of vanilla sugar is an acceptable substitute.

3. Dark brown sugar — Dark brown sugar adds a light caramel note because of the molasses. You can use regular sugar or light brown sugar instead, but the caramel hint will be less pronounced.

4. Baking powder — Baking powder provides lift in this recipe. Do not replace it with baking soda or self-rising flour.

5. Storing brownies
– Room temperature: Store in an airtight container or wrapped in plastic for up to 3 days.
– Frozen: Wrap individual squares in plastic wrap and place them in a freezer container for up to 2 months.

6. Nutrition — The batter yields 16 brownies. Nutrition facts are listed per piece in the recipe card.

Nutrition

Calories: 141kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 5 g

Keyword brownies, slow cooker brownies, brown sugar brownies

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