Prep Time: 10 minutes | Cook Time: 4 hours
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 2 cups chocolate chips
- 1 cup sugar
Spray your slow cooker with baking spray and line with parchment paper.
Meanwhile, whisk together the cocoa powder, flour, baking powder, and salt.
In a microwave-safe bowl melt 1 cup chocolate chips and butter until fully melted, stirring every 30 seconds. Add in the sugar, and eggs. Mix into the flour mixture. Stir in the remaining chocolate chips.
Transfer the mixture to the slow cooker and cook on low for 3 1/2 hours. Remove cover and cook an additional 30 minutes. Remove the insert from the slow cooker and let cool 2 hours. Turn out and cut into squares.
Loosen the brownies when cooling for easier clean up.
These brownies can be kept in a room-temperature container for 2 days.
Love Chocolate? Serve these Slow Cooker Fudge Brownies with Dark Chocolate Pomegranate Bark.