Hot Fudge Brownie Pudding Slow Cooker 5 Ingredient. Combine these 4 ingredients with pour boxed brownie mix and unsalted butter in a slow cooker to make a thick spoon able dessert you will desire to have again and again.
Hot fudge brownie pudding belongs to that non-apologetically nostalgic group of desserts, which is much like a childhood boxed-brownie dessert and an ancient self-saucing pudding. Variations of this recipe began to appear in church cookbooks and community raffia in the 1970s, when slow cookers had become a household item in the Midwest.
Servings: 6–8 servings
Ingredients
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Unsalted butter → 1/2 cup (1 stick / 113 g), chopped into pieces
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Boxed brownie mix → 1 (18–20 oz) box (family-size and will fit a 9×13-inch pan)
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Whole milk → 1 1/2 cups
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Granulated sugar → 1/2 cup
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Powdered cocoa (no sugar added) → 1/4 cup
Hot Fudge Brownie Pudding: Directions
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Get ready the slow cooker: Coat the interior of a 4- to 6-quart slow cooker with a small amount of butter or nonstick spray. Evenly sprinkle the bottom of the crock with the pieces of unsalted butter.
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Prepare the bottom of the brownie: Place the boxed brownie mix in a large bowl and mix with 3/4 cup of the milk until only combined (leave the rest of the 3/4 cup of the milk). The batter will be relatively thick. Add this batter as a pour or as a spoonful, on top of the butter in the slow cooker, and swirl it evenly without mixing with the butter too much.
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Prepare the fudge topping: In a different bowl, combine the granulated sugar and the cocoa powder and mix until the cocoa lumps have disappeared. Add the remaining 3/4 cup milk and stir until the contents are smooth and can be poured into a glass.
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Pour loosely layer the fudge mixture: Pour the cocoa-sugar mixture evenly over the brownie batter in the slow cooker. Do not stir. The stratification will be purposeful—when cooking the fudge-like mixture will sink and create a hot sauce under the mixture of the brownie when the batter will be raised up and will settle on the surface.
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Bake the pudding: Sprinkle the slow cooker with the top. Bake 2 to 2 1/2 or 3 1/2 to 4 hours on HIGH or LOW respectively. It should appear set and cakey around the edges yet it must remain soft at the center. As you insert a spoon and raise it slightly, you will find a thick and glossy fudge sauce will be beneath.
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Cool down and serve: The slow cooker is switched off and the pudding is allowed to rest with the lid off, about 10–15 minutes, so that the sauce slightly thickens. To serve, contrive to spoon down the cakey top layer of the cake to retrieve the bottom of the cake with both the brownie and the hot fudge. Serve hot, ice cream or whipped cream, as you please.
Variations & Tips
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To enhance more chocolate, substitute 1/4 cup of the milk with strong brewed coffee or espresso so the dish would not taste like mocha, but would taste more like cocoa.
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For a less sweet dessert, cut the granulated sugar in the sauce layer to 1/3 cup and replace Dutch-processed cocoa powder with a natural one.
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To add texture, add 1/2–3/4 cup chopped toasted walnuts, pecans, or hazelnuts to the brownie batter before pouring in the fudge mixture.
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To make it peanut butter flavored, carefully drop 1/3 cup of warm peanut butter over the brownie batter and gently swirl it in with a knife.
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Extracts can also be used: vanilla is typical, almond with cherries, peppermint for winter holidays (crushed peppermint candies on top after cooking).
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To serve a crowd, leave the slow cooker on WARM and place a clean tea towel under the lid to stop condensation, otherwise the top will be wet.
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Reheating leftovers: Heat in the microwave in brief bursts. If the sauce appears too thick, add a spoonful of milk or cream before reheating.
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