Rich, moist and delicious! Those are the first three words that come to mind when you take a bite of this Crock Pot Brownie Pudding Cake!
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Aunt Lou here.
When I think of this cake, the movie Frozen where Anna and Elsa say, “Chocolate” together. If you’ve seen the movie, you know what I’m talking about. They say it in a whimsical, oh-my-this-is-amazing kind of way. That is just how this cake makes me feel…I’m guessing you will agree wholeheartedly!
Crock Pot Brownie Pudding Cake
Ingredients for Crock Pot Brownie Pudding Cake
- 1 cup flour
- 1.25 cups sugar
- .25 cup baking cocoa
- .25 teaspoon salt
- .25 cup oil
- 1 tablespoon vanilla extract
- 3 large egg whites
- 2 large eggs
- .5 cup milk chocolate chips, melted
- Garnish: powdered sugar
How to Make Crock Pot Brownie Pudding Cake
Mix together your flour, sugar, cocoa and salt
In a separate, large bowl, stir together your oil, vanilla, egg whites and eggs until well blended
Gently pour your flour mixture into your egg mixture and stir until completely combined
Stir in your melted chocolate
Spray your 3-4 quart crock pot (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker on the 4-quart setting) with cooking spray and pour in your batter
Place 3-4 paper towels under the lid to catch any moisture from dripping on the cake
Cover and cook on low for 2 hours (the sides should be set, but the middle should be soft)
Leave the lid on your crock pot, but turn it off and let the cake stand for about 30 minutes
Serve sprinkled with powdered sugar
Notes
- Cooking this on low is not a typo. I am very leery when it comes to cRockin’ baked goods on low. However, I accidentally made this the first time on high. After about an hour, the sides were burnt and the middle was still batter. So, trust me, you want to cook this yummy cake on low!
- This cake was adapted from Cooking Light’s Slow Cooker Tonight.
Printable Recipe
Crock Pot Brownie Pudding Cake
Ingredients
- 1 cup flour
- 1 1/4 cups sugar
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/4 cup oil
- 1 tablespoon vanilla extract
- 1/2 cup milk chocolate chips melted
- powdered sugar garnish
- 3 large egg whites
- 2 large eggs
Instructions
- Mix together your flour, sugar, cocoa and salt
- In a separate, large bowl, stir together your oil, vanilla, egg whites and eggs until well blended
- Gently pour your flour mixture into your egg mixture and stir until completely combined
- Stir in your melted chocolate
- Spray your 3-4 quart crock pot (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker on the 4-quart setting) with cooking spray and pour in your batter
- Place 3-4 paper towels under the lid to catch any moisture from dripping on the cake
- Cover and cook on low for 2 hours (the sides should be set, but the middle should be soft)
- Leave the lid on your crock pot, but turn it off and let the cake stand for about 30 minutes
- Serve sprinkled with powdered sugar
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Hi Aunt Lou,
Going to make this for dessert tonight. Sounds yummy. Thanks for sharing.
Hi Annie!
You are gonna love it! It is so yummy! Don’t forget the powdered sugar (or better yet, a dip of ice cream!), it just sets it off perfectly! Enjoy!
Aunt Lou
Aunt Lou
Thanks for the recipe but there is a lot of people out here that doesn’t the measurements the way they are written. this is just a thought of mine. Love the site.
This is excellent. Really easy and tasty. I accidentally cooked it too long and it rose up and turned into a lovely soft sponge cake! A miracle, as no baking powder. Next time I’ll try and get the timings right and get the proper brownie effect, but the cake version is great too. The only thing I changed was to increase the salt to half a teaspoon, which brings out the chocolate flavour more. Will definitely make this again.
I’ll have to try cooking it too long sometime! That sounds yummy! Thanks for sharing!
Aunt Lou
It also developed bubbles all over the top so that when we dusted it with sugar it looked exactly like the moon. So my daughter christened it “Moon-in-a-Pot Miracle Pudding”.