Are you ready?! These Crock Pot Red Velvet Spoon Brownies are gonna knock your socks off! One bite will leave you saying, “Wow!”
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Aunt Lou here.
These Crock Pot Red Velvet Spoon Brownies have been an adventure peeps! But trust me, the results were TOTALLY worth it! You see, I started out with this oven recipe for Red Velvet Brownies. However, when you convert a recipe, it doesn’t always go as smoothly as possible. Add in a certain two-year-old who loves to play with anything she shouldn’t, even RED FOOD COLORING. Yep, it is still missing. I have searched high and low and cannot find it for the life of me! I’m sure we will find it, or a huge red spot on the carpet one of these days when we go to move furniture. Please tell me I’m not alone! Does anyone else have craziness that just makes you shake your head going on in your house?
Anyway, back to the brownies. The taste is ah-mazing. They are made from scratch, but aren’t hard to make. It may seem like a lot of steps, but it seriously doesn’t take that long…well, if your kid doesn’t run off with your food coloring that is.
Crock Pot Red Velvet Spoon Brownies
Note: Scroll to the bottom for the printable recipe
Ingredients for Crock Pot Red Velvet Spoon Brownies
- 3/4 cup milk chocolate chips
- 3/4 cup butter
- 2 cups sugar
- 2 eggs
- 3 egg whites
- 1 1/2 cup flour
- .3 oz red food coloring
- 2 teaspoons vanilla
- 2 teaspoons baking cocoa
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 8 oz pkg cream cheese, softened for icing
- 3 tablespoons butter for icing
- 1 1/2 cups powdered sugar for icing
- 1/8 teaspoon salt for icing
- pecan pieces, optional
How to make Red Velvet Spoon Brownies in a Crock Pot
Put your chocolate chips and 3/4 cups butter in a microwave safe bowl and melt in microwave (I heated it for 30 seconds at a time, stirring in between)
If your microwave safe bowl isn’t large enough, pour into a large bowl and stir in your sugar
Whisk in your eggs and egg whites one at a time
Mix in your flour, food coloring, vanilla, baking cocoa, salt and baking powder
Spoon into a greased 6-quart slow cooker (I used Sir Hamilton, my 6-quart Hamilton Beach Programmable Insulated Slow Cooker) and spread out evenly
Place a couple of paper towels under the lid of your slow cooker, cover and cook on low for 2 1/2-3 hours, when you stick a toothpick in the middle, a few crumbs will stick to it when it comes out
Remove the lid and let it cool while you make your icing
Beat together your cream cheese and butter until mostly smooth
Stir in your powdered sugar and salt
Mix in your vanilla completely
Using a spoon, serve on a plate with a dollop of icing on top and a sprinkling of pecans, if desired
Crock Pot Red Velvet Spoon Brownies Notes:
- When you make this recipe, it will look great until you take the lid off. Once it starts to cool, it falls. Don’t worry! It is perfect for spooning out to serve. It has a wonderful texture and still looks good when you serve it.
- In case you are wondering, “Why the paper towels?”, they catch any moisture that might drip from the lid and keep it off of your lovely brownies.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Red Velvet Spoon Brownies
Crock Pot Red Velvet Brownies
Ingredients
- 3/4 cups milk chocolate chips
- 3/4 cups butter
- 2 cups sugar
- 2 eggs
- 3 egg whites
- 1 1/2 cup flour
- .3 oz bottle red food coloring
- 2 teaspoons vanilla
- 2 teaspoons baking cocoa
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 8 oz pkg cream cheese, softened for icing
- 3 tablespoons butter for icing
- 1 1/2 cups powdered sugar for icing
- 1/8 teaspoon salt for icing
- pecans, optional
Instructions
- Put your chocolate chips and 3/4 cups butter in a microwave safe bowl and melt in microwave (I heated it for 30 seconds at a time, stirring in between)
- If your microwave safe bowl isn't large enough, pour into a large bowl and stir in your sugar
- Whisk in 2 eggs and 3 egg whites one at a time
- Mix in your flour, food coloring, vanilla, baking cocoa, salt and baking powder
- Spoon into a greased 6-quart slow cooker (I used Sir Hamilton, my 6-quart Hamilton Beach Programmable Insulated Slow Cooker) and spread out evenly
- Place a couple of paper towels under the lid of your slow cooker, cover and cook on low for 2 1/2-3 hours, when you stick a toothpick in the middle, a few crumbs will stick to it when it comes out
- Remove the lid and let it cool while you make your icing
- Beat together your cream cheese and butter until mostly smooth
- Stir in your powdered sugar and salt
- Mix in your vanilla completely
- Using a spoon, serve on a plate with a dollop of icing on top and a sprinkling of pecans, if desired
Notes
- When you make this recipe, it will look great until you take the lid off. Once it starts to cool, it falls. Don't worry! It is perfect for spooning out to serve. It has a wonderful texture and still looks good when you serve it.
- In case you are wondering, "Why the paper towels?", they catch any moisture that might drip from the lid and keep it off of your lovely brownies.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Thanks for sharing at Meal Plan Monday! Looks so delicious!!
Hi Julia!
They really are! I don’t play favorites with recipes (ha!), but if I did, then this would be one of them!
Aunt Lou