Slow Cooker Triple Chocolate Brownies

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 8 oz Bittersweet chocolate
  • 1/4 cup Cocoa powder, unsweetened
  • 1/2 tsp Kosher salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter, unsalted

Found on spicysouthernkitchen.com

Ingredients

• Cooking spray
• 1¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, cut into pieces
• 8 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips

Directions

• Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
• In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
• Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
• Add sugar to chocolate mixture and whisk to combine.
• Whisk in eggs and vanilla.
• Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
• Pour batter into crock pot, smoothing out the top with a rubber spatula.
• Cover and cook on LOW 3½ hours. Uncover and continue to cook on LOW for 30 minutes.
• Remove insert from crockpot and place on a wire rack to cool completely.