Brownies are my most loved guilty pleasure. Brownies with three sorts of chocolate? Surprisingly better.
Commonly I make fudgy and gooey brownies however these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, somewhat drier, and very chewy around the edges. Indeed, even still, they were delightful and I couldn't get enough of them.
Cocoa powder, mixed chocolate, and semi-sweet chocolate chips include a lot of chocolate enhance. Cleaved pecans include some crunch.
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Ingredients
- Cooking spray
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate, chopped
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
- Add sugar to chocolate mixture and whisk to combine.
- Whisk in eggs and vanilla.
- Visit bit.ly/2IbuBIG for full instructions.
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