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Slow Cooker Peanut Butter Brownies

Rich, fudgy brownies baked in a slow cooker and topped with a creamy peanut butter sauce.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Servings: 8 servings

Ingredients

  • 1/2 cup unsalted butter melted
  • 1/2 cup chunky peanut butter
  • 1 1/2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 3 large eggs slightly beaten
  • 2 tsp vanilla extract
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup peanut butter chips
  • 3/4 cup creamy peanut butter
  • 3/4 cup heavy whipping cream
  • 1/3 cup granulated sugar for sauce
  • 1/4 cup light corn syrup
  • 1/2 tsp vanilla extract for sauce

Instructions

  • Line a 6-qt slow cooker with nonstick foil; if using regular foil, butter the foil to prevent sticking.
  • In a large bowl, whisk together the melted unsalted butter and 1/2 cup chunky peanut butter until smooth.
  • Add 1 1/2 cups granulated sugar, 2/3 cup unsweetened cocoa powder, the lightly beaten eggs, and 2 tsp vanilla extract; whisk until combined.
  • Stir in 1/3 cup all-purpose flour and 1/2 tsp salt until just combined; do not overmix.
  • Fold in 2/3 cup semi-sweet chocolate chips and 2/3 cup peanut butter chips.
  • Pour the batter into the prepared slow cooker and spread it into an even layer.
  • Cover the slow cooker with the lid and place a paper towel between the lid and insert to absorb condensation so steam doesn't drip onto the brownies.
  • Cook on low for 2 1/2 to 3 hours (about 150–180 minutes) until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  • While the brownies cook, make the peanut butter sauce: combine 3/4 cup creamy peanut butter, 3/4 cup heavy whipping cream, 1/3 cup granulated sugar, and 1/4 cup light corn syrup in a medium saucepan (reserve the 1/2 tsp vanilla).
  • Cook the sauce over medium heat, stirring frequently, until the sugar has dissolved and the mixture is smooth.
  • Remove the sauce from heat, stir in 1/2 tsp vanilla extract, and let it cool slightly before serving or drizzling over brownies.
  • Serve the brownies hot or cool to room temperature before slicing.

Equipment

  • 6-qt slow cooker
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Medium Saucepan
  • nonstick foil or regular foil and butter

Notes

  • Line the slow cooker to make removal and cleanup easier.
  • Place a paper towel under the lid to prevent condensation from dripping.
  • Check doneness at the 2 1/2 hour mark to avoid overcooking.
  • Let the peanut butter sauce cool slightly before pouring to avoid thinning the brownies.
  • Store any leftover sauce refrigerated for up to 2 weeks.