Slow Cooker Peanut Butter Brownies
Once you make these Slow Cooker Peanut Butter Brownies - you'll never make brownies in the oven again! Seriously, the best brownies EVER and the recipe is SO easy!
Servings 8 servings
Calories 849kcal
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup chunky peanut butter
- 1 1/2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 3 large eggs lightly beaten
- 2 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 2/3 cup semi-sweet chocolate chips
- 2/3 cup peanut butter chips
Peanut Butter Sauce
- 3/4 cup creamy peanut butter
- 3/4 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 tsp vanilla extract
Instructions
- Line a 6 qt slow cooker with non-stick foil. (If using regular foil, butter the foil.)
- Whisk together melted butter and peanut butter until combined.
- Whisk in sugar, cocoa powder, eggs, and vanilla extract.
- Stir in flour and salt just until combined.
- Fold in chocolate and peanut butter chips.
- Pour the batter into the prepared slow cooker and spread evenly.
- Place a paper towel in between the lid and the insert when covering. This keeps the steam from dropping back onto the brownies.
- Cook on low heat for 2 1/2 to 3 hours. The brownies are down when the edges are set.
- Serve hot or cool to room temperature.
Peanut Butter Sauce
- Combine all the ingredients, except for the vanilla extract, in a medium sauce pan.
- Cook over medium heat, stirring frequently, until all the sugar has dissolved.
- Remove from heat, stir in the vanilla extract and let cool slightly before serving.
- Keep refrigerated for up to 2 weeks.
Nutrition
Calories: 849kcal | Carbohydrates: 86g | Protein: 18g | Fat: 53g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 403mg | Potassium: 501mg | Fiber: 7g | Sugar: 69g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg