As an alternative to cooking brownies in the oven, this Crock-Pot recipe adapted from Slow Cooker Recipe Book provides a delicious twist on a classic family favorite. The slow-cooking Crock-Pot gives the brownies a moist, fudgy texture the whole family will love. It's okay to indulge now and then, but with these you won't have to suffer too much guilt. These brownies are under 200 calories per serving.
Step 1
Spray the Crock-Pot with cooking spray, coating it thoroughly. Line the bottom of the Crock-Pot with the parchment paper, then spray the parchment with the cooking spray.
Step 2
Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl and blend well.
Step 3
Combine evaporated milk, margarine (or butter substitute), egg and vanilla extract in a separate bowl. Gently fold in the dry ingredients and mix until smooth. Stir in chocolate chips and walnuts, if desired.
Step 4
Pour the mixture into your Crock-Pot, cover and cook on the low setting for two to three hours. Check the brownies after two hours by inserting a toothpick into the center. If the toothpick comes out clean, turn off the Crock-Pot and allow the brownies to cool for 15 minutes.
Step 5
Insert a knife or spatula around the edge of the brownies to loosen them from the Crock-Pot. Using potholders, gently lift the inside of the Crock-Pot out and flip it over to release the brownies onto a cooling rack. Allow the brownies to cool for 20 to 30 minutes before flipping them back over -- right side up -- to finish cooling. Slice and enjoy.
Things You'll Need
- Cooking spray
- Parchment paper
- 2/3 cup all-purpose flour (may substitute whole-wheat flour)
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup fat-free evaporated milk
- 1/3 cup trans fat-free margarine or butter substitute
- 1 egg
- 1 1/2 tsp. vanilla extract
- 1 cup semisweet chocolate chips (may substitute dark chocolate chips)
- 1/2 cup chopped walnuts (optional)
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