Decadent Slow Cooker Brownie Pudding
Experience the ultimate comfort dessert with this incredibly rich, chocolatey, and utterly comforting Slow Cooker Brownie Pudding. It's a nostalgic hug in a bowl, unbelievably easy to make with minimal fuss, and perfect for busy days or cozy evenings.
Equipment
- 6-7 quart slow cooker
- Medium bowls (2)
- Whisk
- Nonstick cooking spray
Ingredients
- 1 box brownie mix (15 oz), your favorite brand
- 2 large eggs or whatever your brownie mix package calls for
- 1/2 cup vegetable oil (118ml), canola oil works great too!
- 3 tbsp water (45ml)
- 1 package instant chocolate or chocolate fudge pudding mix (3.4 oz)
- 2 cups milk (474ml), regular or nonfat
- ice cream or whipped cream for serving (optional)
Instructions
- Step 1: Prepare Slow Cooker. Spray the inside of a 6-7 quart slow cooker with nonstick cooking spray.
- Step 2: Make Brownie Batter. In a medium bowl, prepare the brownie mix according to package directions, usually combining the mix with eggs, vegetable oil, and water. Stir until just combined; do not overmix. Pour the batter evenly into the bottom of the prepared slow cooker.
- Step 3: Prepare Pudding Layer. In a separate medium bowl, whisk together the instant pudding mix and milk until smooth and slightly thickened. Carefully pour this mixture directly over the brownie batter in the slow cooker; do not stir.
- Step 4: Set Up for Cooking. Place a paper towel across the top of the slow cooker before putting on the lid. This absorbs condensation and prevents it from dripping into the pudding.
- Step 5: Cook. Cover with the lid and cook on high for 2 to 3 hours. Begin checking for doneness around the 2-hour mark. The edges should look slightly dry and firm, but the center should still have a little jiggle and appear moist for that desired pudding-like consistency.
- Step 6: Serve. Once cooked, spoon the warm brownie pudding into bowls. For an extra special touch, top with a scoop of vanilla ice cream or a generous dollop of whipped cream, and serve immediately.
Notes
This recipe is incredibly versatile! Try dark chocolate fudge or milk chocolate brownie mix variations. Experiment with instant white chocolate, butterscotch, or caramel pudding mixes. Boost flavor by stirring a teaspoon of vanilla extract, a pinch of cinnamon, or a dash of instant espresso powder into the brownie batter. Fold in mix-ins like chocolate chips (milk, dark, or white!), chopped nuts (pecans or walnuts), or mini marshmallows into the brownie batter before cooking.
For best results, don't overmix the brownie batter, always use the paper towel trick to prevent a soggy top, and resist opening the lid frequently. The 'jiggly center' is normal and desired for this pudding. You can prep the brownie batter and pudding mixture a few hours ahead and refrigerate them separately until ready to cook.
Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat individual portions gently in the microwave or a larger amount in a low oven (around 250°F) until warm. It's truly best served warm for that gooey texture.