Slow Cooked Raspberry Fudgey Brownies
So moist and chocolately, once you taste these little gems, you'll never bake brownies in the oven again!
Used 6-quart slow cooker
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Slow Cooked Raspberry Fudgey Brownies – Very delicious dessert for the whole family!
- 1/2 Cup Butter
- 3 Ounces Unsweetened Chocolate
- 2 Eggs
- 3/4 Cup Sugar
- 1/3 Cup Seedless Raspberry Jam
- 1 Teaspoon Vanilla
- 3/4 Cup All-Purpose Flour
- 1/4 Teaspoon Baking Powder
- Vanilla Ice Cream (optional)
- Chocolate Ice Cream Topping (optional)
- Fresh Raspberries (optional)
Generously grease two 1-pint straight-sided, wide mouth canning jars. Flour the greased jars; set aside.
In a saucepan melt margarine or butter and chocolate over low heat.
Remove from heat and stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combines.
Stir in flour and baking powder.
Pour batter into prepared jars, then cover jars tightly with greased foil, greased side down, and place jars in crock pot.
Pour 1 cup water around jars.
Cover; cook on high for 3 to 3 1/2 hours or until a toothpick inserted near centers of brownie rolls comes out clean.
Remove jars from crock pot; cool for 10 minutes.
Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars and place rolls on their sides on a wire rack; cool completely.
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