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**Okay guys, this is an updated post. I simply HAD to share with you how I updated one of my favorite desserts to make it even better. You’re going to be so happy about this and I insist that you make it for dessert this week! Instead of pouring boiling water over the top of the cake I used milk. This simple change led to a hot fudge sauce consistency as opposed to a chocolate syrup/sauce consistency. It was so amazing and I could eat the entire pan hot or cold by myself. The picture above is from using milk instead of water and the pictures with the blue napkin are the original recipe which calls for water. **
|(This is an updated photo/recipe from February 2009…it remains one of my very favorite desserts)|
The oven version of this recipe was one of my very favorite desserts growing up. It was often made when we had company for dinner or for a Sunday dinner. It turns out so perfect in the slow cooker…which is good because this time of year the air conditioning is turned on and we don’t need to make it work harder than it already is. The slow cooker will keep your kitchen cool and let you have your cake too! Win-win. The best part of this cake is that it is like a brownie and fudge sauce all in one dish. The cake floats to the top during baking and bottom layer becomes the pudding-fudge sauce. You will definitely NEED the vanilla ice cream when serving this. If you happen to have leftovers, it’s super good for breakfast straight out of the tupperware in the fridge 🙂Print
Hot Fudge Brownie Cake
- Cook Time: 2-3 hours
- Total Time: 36 minute
- Yield: 8 servings 1x
- 1 cup packed brown sugar
- 1 cup flour
- 3 Tbsp cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 Tbsp melted butter
- 1/2 tsp vanilla
- 3/4 cup packed brown sugar
- 1/4 cup cocoa
- 1 3/4 cups
- In a large bowl mix together 1 cup brown sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
- Stir in milk, butter, and vanilla. Spread over the bottom of a greased slow cooker.
- In a separate bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle mixture over the batter in the bottom of the slow cooker.
- Warm up 1 3/4 cup of milk (or water) in the microwave. (I put mine in a glass pyrex measuring cup in the microwave on high for 2 minutes. It didn’t boil but was close to it.) Don’t stir the milk into the batter. During baking, the top layer bakes into a cake and the bottom layer turns into a fudgy pudding/hot fudge sauce. Cover and cook on HIGH 2-3 hours or until center is almost set.
- Scoop cake out into a serving bowl. Drizzle with the fudge sauce that is underneath the cake part. Serve warm with vanilla ice cream.
Ideal slow cooker size: the 3 quart casserole crock works perfect for this recipe
Why not make some homemade ice cream to go along with the dessert?? Try these recipes from some other bloggers:
- Homemade vanilla ice cream from Taste and Tell: You can’t go wrong with a classic! This Homemade Vanilla Ice Cream is custard based with real vanilla bean flecks throughout.
- Homemade vanilla ice cream without an ice cream maker from Fifteen Spatulas
- Simply perfect vanilla ice cream from Baking a Moment
P.S. Check out these other crockpot desserts (get the recipe by clicking on the picture):
I’m in a bit of a pinch. I want desperately to make this tonight but I don’t have any butter or baking powder. Can I use self raising flour, and is there anything I can use instead of butter? Vegetable oil maybe?
Nevermind! I have the things I need to make my own baking powder, and I’m going to try vegetable oil in place of the butter.
how did it work?
Elaine Donnelly says
I made this tonight using Cup 4 Cup Gluten Free flour and it was delicious!! I shut off the slow cooker at exactly 2 hours on high, perfect!
Can you put chocolate or peanut butter chips in this and how what do I have to change to the recipe to compensate for the extra liquid
yes that would be amazing! I wouldn’t change a thing. Just stir 1/2 cup chocolate chips/pb chips into the batter.
suzi lipes says
Can you make this in a 6 quart slow cooker without doubling the recipe?
yes you can
Would cooking time change?
Lydia Bates says
I remember this – box came with a free pan to make it in and brand wa Pye-O-Mye. It also came in a caramel flavor with nuts which was also super good. Can you replicate that recipe?
That sounds really yummy! I need to try that 🙂
Sharon Rayborn says
Can this receipe be baked in the oven, what temperature and how long?
Yes you can. Bake in 9×13 pan for 40 minutes at 350.
Amy R. says
Just dump the milk in?
I’ve made this a few times now. So freaking good and so easy!
I know, right?!
Kevin Langeslay says
Is this a recipe that could be doubled or even tripled? I thought it would great for an upcoming party.
[email protected] says
Hi Kevin. It totally would work. I would use a 6 quart slow cooker and cook it on high for maybe 3-4 hours. This will be great for a party. Everyone will love it. Make sure to buy vanilla ice cream to serve with it! 🙂
Kevin Langeslay says
Thanks Karen. I love your site.
[email protected] says
You're very welcome! 🙂
Jamie Sherman says
And I don't even have to heat up the kitchen?! I'm sold!
Delicious! Thanks for posting!
I do one so similar to this! Got it from a TV show called Best Recipes Ever on CBC (in Canada) and she had one very similar recipe… only diff is I make the 'fudge' stove top, then pour over the mixture of flour etc with NO STIR…. 2hrs later it is done… So darn good; will try yours next time. Meg
Sam juggins says
Trying this today! Looks so lush 😉
I can see why you said this was good on Sunday afternoons. I just served it at work, and I need a nap! This came out really good. Great with vanilla ice cream.
Marla B says
Did it-Liked it. Took it to a family get-together and it got eaten all up! Need vanilla ice cream with it! thanks!
I thought this sounded like a perfect valentines day dessert for the family too!
I now know what I’m gonna be making for Valentine’s for dessert!
Kristi M. says
Holy cow yummy looking! I am going to have to give this one a try.
That looks sooooo good!