Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup chocolate chips (optional)
- ½ cup brown sugar
- 1 ½ cups hot water
Instructions
- Lightly grease the inside of a 4 to 6-quart slow cooker with butter or non-stick spray.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, whisk melted butter, eggs, vanilla extract, and milk until smooth.
- Stir the wet ingredients into the dry mixture until just combined, avoiding overmixing.
- Fold in chocolate chips if using.
- Spread the batter evenly into the greased slow cooker.
- In a small bowl, mix brown sugar and ¼ cup cocoa powder (optional) and sprinkle evenly over the batter.
- Carefully pour the hot water over the mixture without stirring.
- Cover and cook on High for 2 to 2 ½ hours until the top looks set but the center remains soft.
- Turn off the slow cooker and let the dessert rest uncovered for 10 minutes before serving.
Notes
You can add chopped walnuts or pecans for a crunchy texture.
For a dairy-free version, replace butter with coconut oil and use plant-based milk.
Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 15
- Cook Time: 2