Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Slow-Cooker Triple Chocolate Brownies 3.5 (430) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Yield: 14 Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies. Ingredients Nonstick cooking spray 1 ¼ cups all-purpose flour (spooned and leveled) ¼ cup unsweetened cocoa powder ¾ teaspoon baking powder ½ teaspoon coarse salt ½ cup (1 stick) unsalted butter, cut into pieces 8 ounces bittersweet chocolate, chopped 1 cup sugar 3 large eggs, lightly beaten 1 cup walnut halves, coarsely chopped 1 cup semisweet chocolate chips (6 ounces) Directions Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt. Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days. Cook's Notes The center may look undercooked when time is up, but it will be perfect once cooled. Originally appeared: Everyday Food, March 2011 Rate It PRINT