If you’ve only ever tried cooking your baked goods in the oven, then why not try using the trusty slow cooker? While the method is super easy, the flavour comes out perfectly and is arguably even more delicious than the traditional oven-baked version.
You can serve these up to family and friends or, if you’re struggling to finish them all, pop them in an airtight container to store in the freezer. Serve them up warm, either fresh from the oven or microwave if you’re reheating and enjoy!
- 1 1/4 cups (185g) plain flour
- 1/4 cup (25g) cocoa powder
- 1 teaspoon baking powder
- 115g butter, chopped
- 200g dark chocolate, chopped
- 1 cup (220g) caster sugar
- 3 eggs, lightly whisked
- 1/2 cup (140g) peanut butter
- 1/2 cup (70g) peanuts, chopped
- Lightly spray the bowl of a slow cooker with oil. Line the base and side of slow cooker with 2 layers of baking paper, then lightly spray the paper.
- Combine the flour, cocoa powder and baking powder in a bowl. Place the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until melted and smooth. Remove from heat. Stir in the sugar until combined. Add the egg and stir until combined. Add the flour mixture and stir until just combined. Fold in peanut butter and peanuts until lightly marbled. Spoon into prepared slow cooker and smooth the surface. Cook, covered, on low for 3 hours.
- Uncover and cook for 30 mins. Remove the bowl from the slow cooker. Loosen the edges of the brownie and set aside in the bowl to cool completely. Turn out and cut into slices to serve.