Ingredients Jump to Instructions ↓

  1. 21 oz. pkg. brownie mix

  2. 1/2 cup water

  3. 1/3 cup butter, melted

  4. 1 egg

  5. 1/2 cup semisweet chocolate chips

  6. 1/2 cup milk chocolate chips

  7. 1 cup chopped pecans

  8. 14 unwrapped caramels, cut in half

Instructions Jump to Ingredients ↑

  1. Place a vegetable steamer or other low rack on the bottom of a 5-quart slow cooker. Pour in 4 cups hot tap water and turn to high heat.

  2. In a large bowl, combine the brownie mix, 1/2 cup water, oil, and egg and beat with a wooden spoon to mix well. Stir in the chocolate chips and nuts.

  3. Spray a 2 1/2-quart souffle dish that fits in the 5-quart slow cooker with nonstick baking spray containing flour. Pour brownie mixture into the dish. Push the caramels pieces partially into the batter, but do not push all the way into the brownie mixture.

  4. Wrap the dish in a double thickness of foil. Tie with kitchen string, making a handle to make the dish easier to remove. Place on the rack in the slow cooker.

  5. Cover and cook on the high heat setting 4-1/2 hours. Remove the dish from the slow cooker, remove string and foil, and let cool 30 minutes. Serve warm with whipped cream.

  6. servings.

  7. If you have a newer hotter cooking crockpot, check the cake at 3 hours. The cake will be very fudgy, but should be set at the edges.


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