You know those nights when a craving hits, a serious, deep-seated craving for something chocolatey and comforting, but the thought of preheating the oven, dirtying a mixer, and standing over a hot stove just feels… too much? Yeah, I’ve been there. More times than I’d care to admit, honestly! And that’s precisely why this slow cooker brownie pudding recipe is a total game-changer for me. It’s not just a dessert; it’s a warm hug in a bowl, a little bit of magic that happens while you’re just going about your evening. Forget complicated layered cakes or fussy flourless tortes for a moment. This is pure, unadulterated chocolate bliss, achieved with minimal effort and maximum deliciousness. It’s like the best parts of a rich, fudgy brownie and a warm, gooey pudding decided to elope and have the most divine baby. Seriously, if you’re a chocolate lover, prepare to have your world rocked. I first stumbled upon something similar years ago, and after a few kitchen experiments, this version became the one my family begs for. It’s ridiculously simple, which, let’s be honest, is a major win in my book.
Thank you for reading this post, don't forget to subscribe!What is slow cooker brownie pudding?
So, what exactly *is* slow cooker brownie pudding? Think of it as the most comforting, decadent dessert you can imagine, made almost entirely hands-off in your trusty slow cooker. It’s not quite a brownie, and it’s not quite a pudding, but it’s a glorious hybrid that captures the best of both worlds. The “brownie” part comes from a rich, fudgy batter that gets baked slowly until it’s incredibly moist and dense, with that satisfying chocolate flavor we all adore. The “pudding” aspect is where the magic really happens – as it cooks, a luscious, creamy chocolate sauce forms right at the bottom of the slow cooker. It’s this incredible, melt-in-your-mouth texture that just oozes pure comfort. It’s essentially a one-pot wonder that delivers a dessert experience that feels way more involved than it actually is. Imagine the aroma filling your home as it cooks – it’s pure happiness, I tell you!
Why you’ll love this recipe?
Honestly, there are so many reasons this slow cooker brownie pudding has earned a permanent spot in my recipe binder, and I have a feeling it’ll become a favorite in your kitchen too. First and foremost, the *flavor*. Oh my goodness, the flavor! It’s intensely chocolatey, rich, and deeply satisfying without being overwhelmingly sweet. Each bite is a perfect balance of fudgy brownie goodness and silky smooth chocolate pudding. It’s the kind of dessert that makes you close your eyes and savor every single mouthful. And the texture! It’s that incredible duality – a slightly chewy, fudgy top layer giving way to a warm, luscious pudding base. Pure heaven. Then there’s the sheer *simplicity* of it all. This recipe is a lifesaver on busy weeknights or when you’re entertaining and want a show-stopping dessert without the last-minute stress. You literally just dump ingredients into the slow cooker, give it a stir, and let it do its thing. No constant monitoring, no oven temperature to worry about. It’s the definition of easy peasy. Beyond that, it’s surprisingly *cost-efficient*. The ingredients are all pantry staples, making it an affordable way to satisfy a serious sweet tooth. You don’t need fancy extracts or expensive chocolates to make this shine. And the *versatility* is fantastic! While it’s absolutely divine on its own, I love experimenting with toppings and serving it alongside different things. It’s also a fantastic way to use up any overripe bananas you might have lurking around; a few mashed bananas in the batter add a lovely natural sweetness and moisture. What I love most about this is how it feels so indulgent and special, yet requires so little effort. It’s the perfect dessert for when you’re craving something sweet at 10 pm but don’t want to bake a whole cake. It’s also a total crowd-pleaser. I’ve made this for potlucks, family dinners, and even just a cozy night in, and it always disappears in minutes. It’s that good.
How do I make a slow cooker brownie pudding?
Quick Overview
Making this decadent dessert is incredibly straightforward. You’ll essentially be mixing up a simple brownie batter, then adding a quick chocolate sauce mixture to the bottom of your slow cooker. The slow cooker does all the heavy lifting, gently cooking the batter into a fudgy delight while magically transforming the sauce into a luscious pudding. It’s a hands-off approach to a seriously impressive chocolate dessert that requires minimal fuss and delivers maximum comfort. You’ll be amazed at how easy it is to achieve such a rich, homemade taste with so little effort.
Ingredients
For the Main Batter:
Here’s what you’ll need for that glorious brownie base. I always use good quality unsweetened cocoa powder; it really makes a difference in the depth of flavor.
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk (whole milk or 2% works best for richness)
- ⅓ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup hot water or hot brewed coffee (coffee really boosts the chocolate flavor!)
For the Filling:
“I don’t know if I’ve ever eaten a better Easy Brownie Pudding in Your Slow Cooker. The rub alone is wonderful, but the sauce??? Over the top!”
This is what transforms our brownie batter into that heavenly pudding layer. It’s surprisingly simple!
- 1 ½ cups milk (again, whole or 2% is great)
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your slow cooker ready. You’ll want to lightly grease the inside of your slow cooker insert with butter or cooking spray. This is crucial to prevent sticking and ensure your brownie pudding releases beautifully. A 4-quart or 5-quart slow cooker works perfectly for this recipe. Make sure it’s clean and dry before you start.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, 1 ½ cups of sugar, ¾ cup cocoa powder, baking soda, and ½ teaspoon of salt. Whisking them thoroughly ensures everything is evenly distributed, which helps avoid pockets of unincorporated ingredients and leads to a more uniform texture in your finished pudding. You want to see a nice, uniform color throughout the dry mix.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the 2 large eggs, ¾ cup milk, ⅓ cup vegetable oil (or melted butter), and 1 teaspoon vanilla extract. Give it a good whisk until everything is well combined. Don’t worry if it looks a little frothy; that’s perfectly fine.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or a rubber spatula until *just* combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to a tougher texture. A few streaks of flour are okay at this stage. Now, carefully pour in the ¾ cup of hot water or hot brewed coffee. The batter will become quite thin – don’t panic! This is exactly what you want. Stir gently until it’s mostly incorporated. The hot liquid helps bloom the cocoa powder, intensifying that chocolate flavor. This is a trick I learned years ago, and it makes a world of difference.
Step 5: Prepare Filling
In your slow cooker insert (yes, right in the greased insert!), whisk together the 1 ½ cups milk, ½ cup sugar, ¼ cup cocoa powder, and ¼ teaspoon salt. Make sure there are no lumps of cocoa powder. This mixture will sit at the bottom and magically transform into that delicious pudding sauce as everything bakes.
Step 6: Layer & Swirl
Now comes the fun part! Gently pour the brownie batter over the chocolate sauce mixture in the slow cooker. Do this slowly and evenly to avoid disturbing the sauce layer too much. You can use a spoon to gently spread the batter if needed, but try not to mix the layers. The magic of the pudding sauce forming at the bottom happens because of the density difference and the slow cooking process, so keep those layers as separate as possible for now.
Step 7: Bake
Place the lid on your slow cooker. Cook on HIGH for 1 ½ to 2 hours, or on LOW for 2 ½ to 3 ½ hours. The cooking time will vary depending on your slow cooker’s model and wattage. You’re looking for the brownie layer to be set and a toothpick inserted into the center to come out with moist crumbs attached, not wet batter. The pudding sauce will be thick and gooey. I usually start checking around the 1 ½ hour mark on high.
Step 8: Cool & Glaze
Once cooked, carefully remove the slow cooker insert from the base. Let it sit, uncovered, for about 10-15 minutes. This allows the pudding to set up a little more. While it’s cooling, you can whip up a quick glaze if you like, or simply dust with powdered sugar. A simple glaze can be made by whisking together ½ cup powdered sugar with 1-2 tablespoons of milk or melted butter until smooth. Drizzle it over the warm brownie pudding.
“New family favorite! This Easy Brownie Pudding in Your Slow Cooker was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 9: Slice & Serve
This is the moment of truth! Serve the warm brownie pudding directly from the slow cooker insert or scoop it into bowls. It’s absolutely divine when served warm, with that gooey pudding sauce pooling around the fudgy brownie. A dollop of whipped cream or a scoop of vanilla ice cream takes it over the top. Enjoy every single chocolatey bite!
What to Serve It With
This slow cooker brownie pudding is so versatile, it can be dressed up or down for any occasion, or simply enjoyed as a comforting treat. For a delightful *breakfast* option – yes, I said breakfast! – serve it warm with a strong cup of coffee. A sprinkle of fresh raspberries can add a nice bright contrast. For *brunch*, it’s perfect alongside fresh fruit salad and perhaps some lighter pastries. I like to serve it in individual ramekins for a more elegant presentation, maybe with a swirl of whipped cream and a dusting of cocoa. As a *dessert*, it truly shines. It’s phenomenal served warm with a scoop of good quality vanilla bean ice cream or a dollop of rich whipped cream. A few chocolate shavings or a drizzle of chocolate syrup can make it feel extra special for guests. For *cozy snacks*, it’s pure comfort. Serve it in a mug or a small bowl with a tall glass of cold milk – it’s a childhood dream come true! My family loves it after a chilly evening walk, and it’s always a hit during movie nights. We also have a family tradition of having this on the first snow day of the year, no matter what day of the week it is!
Top Tips for Perfecting Your Slow Cooker Brownie Pudding
I’ve made this recipe more times than I can count, and along the way, I’ve picked up a few tricks that really make a difference in achieving that perfect slow cooker brownie pudding every time. First, when it comes to the *hot water or coffee*, don’t skip the coffee if you’re a coffee drinker! It doesn’t make the pudding taste like coffee, but it deepens and intensifies the chocolate flavor in a way that hot water just can’t. Trust me on this one. For *mixing*, the key is truly “just combine.” Overmixing develops the gluten, leading to a tougher texture, and we’re aiming for fudgy and tender here. A few small lumps of flour are fine; they’ll disappear during the slow cooking process. When it comes to the *swirl*, while the recipe is designed to have the pudding form at the bottom, if you want to try a little swirling for visual appeal, do it gently. Don’t over-swirl, or you’ll muddy the layers too much. For *ingredient swaps*, I’ve had success using almond milk or oat milk in place of dairy milk; it makes it slightly less rich, but still delicious, and is a great dairy-free option. For a gluten-free version, a good quality 1-to-1 gluten-free flour blend usually works well, though you might need to slightly adjust the liquid if the batter seems too thick or thin. For *baking*, always start checking your slow cooker a bit earlier than the recipe states. Slow cookers vary wildly in temperature, so it’s better to check and be surprised than to overcook and dry it out. A toothpick test is your best friend here! If the top seems to be browning too quickly, you can place a paper towel between the slow cooker and the lid to absorb excess condensation. For *glaze variations*, don’t feel you need a formal glaze. A simple dusting of powdered sugar is elegant, or you can melt a few squares of good quality chocolate with a tablespoon of butter for a richer topping. I’ve even just spooned some hot fudge sauce over the top right before serving for an extra decadent treat. These little adjustments make all the difference!
Storing and Reheating Tips
One of the best things about this slow cooker brownie pudding is how well it stores, making it perfect for leftovers (though there rarely are any!). For *room temperature* storage, if you have any that didn’t disappear immediately, it can be kept covered at room temperature for up to 24 hours. However, for optimal freshness and safety, I always recommend refrigerating any leftovers. For *refrigerator storage*, let the pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep beautifully in the fridge for about 3-4 days. The texture actually holds up remarkably well! If you want to get ahead of the game, this pudding freezes wonderfully. For *freezer instructions*, let the brownie pudding cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight. For reheating, you can gently warm individual portions in the microwave for about 30-60 seconds, or until heated through. If you’re reheating a larger portion, a low oven setting (around 300°F or 150°C) is a great option; just cover it with foil to prevent it from drying out. For the *glaze timing*, if you plan to store leftovers, I recommend adding the glaze *after* reheating, just before serving. This will keep it from becoming soggy or too melty during storage.
Frequently Asked Questions
Final Thoughts
Seriously, if you’re a chocolate enthusiast, you *have* to give this slow cooker brownie pudding a try. It’s one of those recipes that makes you feel like a culinary genius without actually having to exert yourself. The way it transforms simple ingredients into something so rich, comforting, and downright delicious is pure magic. It’s the perfect antidote to a long day, a guaranteed hit with family and friends, and an absolute joy to make because it’s just so darn easy. It’s proof that you don’t need to spend hours in the kitchen to create something truly special. If you love this recipe, you might also enjoy my One-Bowl Chocolate Chip Cookie Bars or my Easy No-Bake Chocolate Mousse for more chocolatey goodness without the fuss. I can’t wait to hear how yours turns out and what you think of this delightful dessert. Please leave a comment below and share your experience – I love hearing from you!
slow cooker brownie pudding
Ingredients
Main Ingredients
- 1 box Brownie Mix approx 15 ounce
- 2 large eggs or use water and oil called for on brownie mix box if different
- 0.5 cup vegetable oil
- 3 tablespoons water
- 1 box instant chocolate or chocolate fudge pudding mix 3.4 ounce
- 2 cups milk regular or nonfat
Instructions
Preparation Steps
- Spray a 6-7 quart slow cooker with nonstick cooking spray.
- Prepare brownie mix with eggs, oil, and water (or as directed on the back of the box). Pour into prepared slow cooker.
- Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
- Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power for 2-3 hours. It will probably take at least 2.5 hours, but start checking it after 2 hours. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it's done. Watch the edges - when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don't want to overcook it or the brownie (which is on the bottom) will be dry.
- Serve warm with ice cream or whipped cream. Store in an airtight container in the refrigerator for up to 3 days.
