Slow Cooker Gluten Free Brownies

To avoid summer heat in the kitchen, baking brownies in a slow cooker is ideal. The slow cooking and most environment creates  moist and tender brownies. This version of slow cooker gluten free brownies are decadently rich. A better name for them may be truffle brownies. They are absolutely yummy and their height is about 1 3/4-inch.

Slow Cooker Gluten Free Brownies


Yield: Serves 12

Slow Cooker Gluten Free Brownies

Make moist and tender brownies with this decadent, slow cooker gluten free brownies recipe.


  • Gluten free olive oil spray (or other gluten free spray oil)
  • Parchment paper
  • 1 7/8 cups Homemade Gluten Free All-Purpose Flour Blend
  • 6 Tablespoons unsweetened gluten free cocoa powder
  • 1 teaspoon gluten free baking powder (Rumford's or Featherweight for corn-free)
  • 1/2 teaspoon fine sea salt
  • 4 oz. semi-sweet gluten free chocolate, chopped (Ghirardelli)*
  • 4 oz. bittersweet gluten free chocolate, chopped (Ghirardelli)*
  • 4 oz. semi-sweet baking chocolate, chopped (Baker's)*
  • 12 Tablespoons (1 1/2 sticks) unsalted butter, cut into appx. small pieces
  • 1 1/3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1/4 cup water
  • 1 1/2 teaspoons pure/gluten free vanilla extract
  • 1 cup semi-sweet mini (or standard) gluten free chocolate chips (Nestle's)
  • 1 1/2 cups chopped walnuts (optional)


  1. Spray the bottom and lower sides of a 6-quart slow cooker with oil. Line the bottom half with parchment paper and lightly spray it with oil.
  2. In a bowl, whisk together the flour blend, cocoa powder, baking powder, and salt; and set aside.
  3. Place butter and chopped chocolate in a medium-size heat-proof bowl over a saucepan of simmering water. Allow both to melt, stirring occasionally.
  4. Stir in the sugar and remove from heat. Remove bowl and set aside to cool.
  5. While the chocolate is cooling, beat the eggs for about 2 minutes until frothy.
  6. Slowly add the warm chocolate mixture and stir using a wooden spoon to combine.
  7. Add the water and vanilla; and stir.
  8. Add the flour mixture all at once and stir until thoroughly combined.
  9. Fold in the chocolate chips and walnuts until evenly distributed.
  10. Pour batter into the prepared slow cooker and cook on low for 8 hours or until center is no longer shiny.
  11. Remove lid and allow to cool for about 1 hour.
  12. Remove brownies using the parchment paper. Transfer to a wire rack to cool completely. Slice and serve. Cover leftovers and leave out at room temperature; or freeze individually sliced.


*You may substitute other brands of gluten free chocolate between bittersweet and semi-sweet. Of course, semi-sweet is slightly sweeter than bitter sweet. I just wanted to explain what I used. Ghirardelli bars have a higher fat content than Baker's chocolate.

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