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
Make moist and tender brownies with this decadent, slow cooker gluten free brownies recipe.
Ingredients:
- 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)
Instructions:
- 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.
- In a bowl, whisk together the flour blend, cocoa powder, baking powder, and salt; and set aside.
- Place butter and chopped chocolate in a medium-size heat-proof bowl over a saucepan of simmering water. Allow both to melt, stirring occasionally.
- Stir in the sugar and remove from heat. Remove bowl and set aside to cool.
- While the chocolate is cooling, beat the eggs for about 2 minutes until frothy.
- Slowly add the warm chocolate mixture and stir using a wooden spoon to combine.
- Add the water and vanilla; and stir.
- Add the flour mixture all at once and stir until thoroughly combined.
- Fold in the chocolate chips and walnuts until evenly distributed.
- Pour batter into the prepared slow cooker and cook on low for 8 hours or until center is no longer shiny.
- Remove lid and allow to cool for about 1 hour.
- 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.
Tips
*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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