Indulge in the decadence of a Slow Cooker Brownie Pudding, a dessert that combines the best of a fudgy brownie and gooey pudding. This rich, chocolatey creation is irresistibly simple, prepared using basic pantry ingredients and a trusty slow cooker. As it bakes, the brownie layer becomes soft and chewy, while the pudding on top forms a velvety, molten chocolate layer, making it a dream dessert for chocolate lovers.

This Slow Cooker Brownie Pudding is perfect for occasions when you want an impressive dessert without the hassle. The slow cooker does all the work, filling your kitchen with the heavenly aroma of baking chocolate, while the dessert itself stays moist and luscious. Serve it straight from the cooker, warm and gooey, with a scoop of ice cream or a dollop of whipped cream for that extra touch of indulgence.

Whether you’re craving something comforting or need a last-minute treat, this Slow Cooker Brownie Pudding delivers on both flavor and convenience. Ready to dive into this chocolate fantasy?

Ingredients for the Perfect Slow Cooker Brownie Pudding

Brownie mix (15 oz box) – The foundation of rich, fudgy goodness.
Eggs (2 large) – Essential for structure, making the brownie tender yet firm.
Vegetable oil (½ cup) – Adds moisture and keeps the brownie base soft.
Water (3 tbsp) – Just enough to bring the brownie mix together.
Instant chocolate or chocolate fudge pudding mix (3.4 oz package) – The key to a creamy pudding layer.
Milk (2 cups) – Blends with pudding mix to form a luscious, molten topping.
Optional: ice cream or whipped cream – For a delightful serving touch.

How to Create This Gooey Chocolate Delight

Start by coating the interior of your slow cooker (6-7 quart size) with nonstick spray to prevent sticking.
Prepare the brownie batter according to the package directions, mixing it with the eggs, oil, and water. Spread this mixture evenly into the greased slow cooker.
In a separate bowl, whisk together the pudding mix and milk until smooth, then gently pour this over the brownie batter.
Place a paper towel across the top of the slow cooker to absorb condensation, then cover with the lid.
Cook on high for 2-3 hours, checking around the 2-hour mark. Look for firm edges with a jiggly center—this indicates the pudding is set but still gooey.
Serve warm, with ice cream or whipped cream if desired, for an extra indulgent treat.

Recipe Tips for Brownie Pudding Success

Watch the Time: Start checking the pudding around the 2-hour mark. Cooking times vary slightly depending on the slow cooker model, and overcooking may dry out the brownie layer.
Avoid the Toothpick Test: Traditional brownie tests won’t work here as the pudding layer remains moist. Look for a firm edge and a wobbly center instead.
Add a Topping: Enhance the dessert with a sprinkle of chocolate chips, nuts, or even marshmallows before serving for added texture and flavor.

Tasty Variations to Try

For a flavor twist, try using flavored pudding mixes like mocha or caramel instead of chocolate. You can also add chopped nuts or a drizzle of caramel sauce over the brownie batter before cooking to add more texture and layers of flavor. Serve with fresh berries on the side for a bright, fruity contrast to the richness of the chocolate.

Storing Leftovers of Your Slow Cooker Brownie Pudding

To keep any leftover brownie pudding delicious, transfer it to an airtight container and refrigerate for up to three days. Reheat portions in the microwave for about 15-20 seconds until warm, and serve with a fresh scoop of ice cream or whipped cream to enjoy the dessert all over again!

Enjoy every spoonful of this Slow Cooker Brownie Pudding – an indulgent dessert that’s effortless to make but unforgettable to taste.

Crockpot Brownies Pudding Recipe

This decadent and rich slow cooker brownie pudding brings out intense chocolate flavors and is incredibly easy to prepare with pantry staples.

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Gericht: Dessert

Land: American

Keyword: Crockpot Brownies Pudding Recipe

Vorbereitung: 15

Zubereitung: 2

Gesamtzeit: 2 15

Portionen:

Zutaten

1 box approximately 15 ounces brownie mix (see note below)
2 large eggs or as directed on brownie mix box, using water and oil instead if needed
½ cup 118 ml vegetable oil
3 tablespoons 45 ml water
1 package 3.4 ounces instant chocolate or chocolate fudge pudding mix
2 cups 474 ml milk, regular or nonfat
Optional: ice cream or whipped cream for serving

Anleitungen

Coat the inside of a 6-7 quart slow cooker with nonstick cooking spray.
Following the box instructions, combine brownie mix with eggs, oil, and water (or as directed on the brownie mix package). Pour the prepared batter evenly into the greased slow cooker.
In a separate medium bowl, whisk together the pudding mix and milk until smooth, then carefully pour this mixture over the brownie batter in the slow cooker.
Lay a paper towel across the top of the slow cooker before covering with the lid, ensuring it will catch condensation and prevent it from dripping into the pudding.
Cook on high for 2 to 3 hours, beginning to check around the 2-hour mark. The edges should appear slightly dry and firm, while the center may remain jiggly and moist. Avoid relying on the toothpick test, as some pudding will stay moist on top. Most slow cookers will finish the dessert around the 3-hour mark; avoid overcooking to keep the brownie base moist.
Serve warm, garnished with ice cream or whipped cream if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Brownie mix instructions may vary slightly between brands. This recipe was tested with Betty Crocker, but adjust according to the instructions on your brownie mix for best results.