During college, one of my roommates and I often biked to the far edge of downtown where the last cluster of shops stood before the main road dipped under the train tracks and to the freeway. We locked our bikes in the parking lot out back, then walked around to the main marketplace to head into one of our favorite restaurants.
After opening the glass doors, we joined the long queue of customers waiting at the counter. We usually grabbed one of the paper order slips, even though we visited so frequently, to figure out our requests before we reached the front of the line.
When my turn came, I quickly stepped up to the counter and stood on my tippy-toes to peer at the 29 different toppings, and even though I had so carefully planned my order in line, my indecision almost always kicked in.
As a design-your-own-salad place with the server staring exasperatedly at me, holding a huge metal mixing bowl with his tongs poised over the toppings, ready to deftly snap up whatever I pointed to, and the long line of other patrons impatiently waiting behind me… Well, it was enough to make even the regular customers feel a little flustered!
I sometimes ended up with fairly random salad combinations—cucumbers, beets, green apples, and bleu cheese? chickpeas, carrots, tomatoes, and raisins?—that probably caused the cashiers behind the registers to raise their eyebrows… But then again, if everyone felt as discombobulated as I did while designing their salads, maybe not!
Regardless, I always looked forward to eating my creations because they tasted so healthy, and I enjoyed checking out the cute cake stands they converted into display cases that held a plethora of desserts next to the register just as much! They always set out the thickest, tallest, most massive rice krispie treats that I’ve ever seen (imagine something twice as big as a Rubik’s cube!), lemon bars, oversized cookies, and brownies.
My roommate always wanted the cheesecake-swirled brownies, but as someone who hated my desserts mixing back then (my mom bought me one of those dinner plates for toddlers with the different divided sections as a Christmas present), I politely declined. The plain version was much more popular and almost never in the display case, so I rarely bought one of those thick, fudgy, decadent brownies, but…
When I did, it was worth every calorie!
When my mom and I recently reminisced about that restaurant—it was one of her favorite places to dine at when she visited me at college!—I started to crave both those salads and the brownies, so I decided to make a healthier version of the latter… Which resulted in these Skinny Slow Cooker Fudgy Dark Chocolate Brownies! They’re just as chocolaty and decadent as the ones from the restaurant, but they’re a fraction of the calories (and the cost, too)!
It’s chocoholic bliss. ♥
These healthier brownies begin with white whole wheat flour. White whole wheat flour comes from finely grinding a special type of white wheat, whereas regular whole wheat flour is made from red wheat. This gives white whole wheat flour a taste and texture similar to that of all-purpose, but it still has the same health benefits as regular whole wheat flour. I call that a win-win!
Note: Whole wheat pastry flour is a perfect substitute! I’ve also included my preferred gluten-free flour blend in the Notes section beneath the Instructions.
Next comes the cocoa powder. Just the regular unsweetened kind! You don’t need to use Dutched or special dark cocoa powder. The brownies already taste very dark without it, similar to 72% dark chocolate, because you’ll add equal amounts of flour and cocoa powder to the batter. This trick of mine gives the brownies the same rich taste as those made with melted chocolate for a fraction of the calories!
Plus using pure cocoa powder makes the recipe about as easy as a boxed mix to make… And creates lots less dishes in the process. Hooray!
To keep these brownies clean eating friendly, you’ll sweeten them with pure maple syrup instead of refined sugar. Make sure you use the good stuff! Skip the pancake syrup or sugar-free syrups; both of those contain corn syrup or artificial ingredients, which we’re trying to avoid in this healthier recipe.
Unlike honey and molasses, pure maple syrup is usually found on the breakfast cereal aisle (often near the oatmeal, for reasons I can’t explain!). It’s generally sold in thin glass bottles or squat plastic jugs, and the only ingredient on the label should be “maple syrup.” I’ve also bought it online!
Now it’s time to “bake!” First, line your slow cooker with foil to make the brownies easier to remove later, and lightly coat that with nonstick cooking spray. Then gently spread the batter across the bottom with a spatula until it’s in a fairly even layer. I used this 5-quart slow cooker, so my brownies turned out pretty thick, but a 6-quart one would be absolutely perfect.
The size of your slow cooker will determine when the brownies are done. You’ll turn off the slow cooker when the batter closest to the sides looks fully cooked but the center still looks glossy and slightly wet. This is because you’ll let the brownies cool completely to room temperature inside of the slow cooker. Since the heat from the ceramic bowl will continue to cook the batter in the center as they cool, this trick prevents the brownies from becoming overdone.
Then let them rest for at least 3 hours for the fudgiest texture before…
Brownie heaven. Yum!
| Skinny Slow Cooker Fudgy Dark Chocolate Brownies | | Print |
- 1 cup + 2 tbsp (135g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 cup + 2 tbsp (90g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ½ tsp salt
- 3 tbsp (42g) unsalted butter or coconut oil, melted and cooled slightly
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 6 tbsp (90g) plain nonfat Greek yogurt
- ¾ cup (180mL) pure maple syrup
- Line a 5- or 6-quart slow cooker with foil, and lightly coat with nonstick cooking spray. If any cooking spray lands on the lip where the lid rests, wipe it off with a paper towel.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated.
- Spread the batter into the prepared slow cooker, and cover with the lid. Turn on the slow cooker to LOW, and bake for 1 ½ to 2 hours**. Turn off the slow cooker and remove the lid when the sides look done and the center looks glossy and slightly wet. Cool completely to room temperature in the slow cooker, and let the brownies sit for at least 4 hours at room temperature for the fudgiest texture before serving.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.
Honey or agave may be substituted in place of the maple syrup. Alternatively, ¾ cup of brown sugar plus 6 tablespoons of milk may be used instead.
The baking time will depend on the size of your slow cooker. I used this 5-quart slow cooker, and the brownies were done in 1 hour 50 minutes. If using a 6-quart slow cooker, start checking for doneness after 1 hour 15 minutes.
If you prefer to bake these in a regular oven, follow this recipe of mine instead. (It’s exactly the same, just scaled down to a typical 8”-square baking pan!)
{gluten-free, clean eating, low fat, low calorie}
I wish I had a slow-cooker 🙁 These look sooooo fudgy and delicious!
Thanks Marina! I included the instructions for a regular oven in the Notes section. I hope you enjoy that if you try it! 🙂
Hi Amy, Just wondering if you need to do anything to stop the top of the batter from getting wet from the “steam” in the slow cooker as they cook. I have seen other recipes that say to line the lid with paper towel or something. I have tried one of your other brownie recipes & they didn’t turn out so well for me… more doughy than fudgy in the center even after leaving them in the oven much longer than you specified in your recipe & waiting for the length of time you specified before eating them.. I didn’t have any whole wheat pasty flour ( can’t get white Whole wheat flour here in Canada), so I used a 1/2 all purpose &1/2 whole wheat combo. Maybe they would turn out better with the whole wheat pastry flour? ( I have some now!) I also noticed that all your brownie recipes only have 1/4 tsp of baking powder regardless of the amount of flour … is this correct? Anyway, I am going to try these in the slow cooker.. we love fudgy brownies at our house
No need to line the lid Candee! With my recipes, especially the brownies, it’s very important to measure both the flour and cocoa powder using the method that I link to in the parentheses Ingredients list. Too much of either would cause the incorrect texture that you described. (A kitchen scale is perfect for this, and they’re really inexpensive!) And yes, the amount of baking powder is correct! For dense, fudgy brownies, you only need to add a tiny bit of baking powder. I really hope you enjoy these! 🙂
Thanks! I did measure the flour carefully before, but maybe this time I will use my kitchen scale. I hope to try this tomorrow.
I can’t wait to hear how they turn out for you Candee! 🙂
Maple syrup near the oatmeal for reasons you can’t explain?? 😮
Maple syrup on oatmeal is the best breakfast food known to man! Make some steel cut oats in the crockpot with water, a splash of milk, a dose of vanilla and a pinch of salt. When it’s done and piping hot, pour a little cold pure maple syrup on it and you are in heaven.
These look delicious and I can’t wait to try them!
That oatmeal does sound delicious Chelsea! I mainly think of maple syrup as a liquid sweetener and therefore want it to be next to the others, like honey and molasses, on the baking aisle… Instead, I always seem to wander around the store aimlessly until I remember it’s on the cereal aisle! 😉 I hope you enjoy the brownies!
I thought you were talking about that design-your-own-pizza place in Davis! Eric and I just went there a few weeks ago it was so good, but yes, PRESSURE! haha. I like the idea of a salad place. Or maybe just these brownies for dinner instead.
Whoaaaa what??? Design your own pizza place?? What’s it called? I’d never heard of it while I was living there, but it sounds amazing! My roommate and I went to Pluto’s all the time! And I’m TOTALLY down for brownies for dinner. Any day, every day. 🙂
This is awesome! I just started making desserts in the crock pot a few months ago and they come out so well!
Thanks Shannon! So true about slow cooker desserts! 🙂
Holy cow, brownies made in a slow cooker….two of my favorite things combined! Awesome.
Thanks Melissa! Two of my favorites too. 🙂
I am excited to try this recipe out in my slow cooker, but I don’t have maple syrup on hand…is there another sweetener you would recommend me replacing it for?
I answer that in the Notes section beneath the Instructions! 🙂 I hope you enjoy the brownies Sandrea!
DROOOOL! The problem I would have with these: I would feel the compulsive need to eat all the rounded edges as I was cutting them into bars!! 😉
The struggle is so, SO real Andrea… Two peas! 😉
Hi
These look amazing, how long do they stay fresh for? I was thinking of making some as a gift but I’d have to post them?
That’s so kind of you to mail them to a loved one Anne-Marie! The brownies should keep for about 4-5 days at room temperature, so as long as it doesn’t take too long for your package to arrive, it should be fine. I’d love to hear what you think of the brownies if you try them!
Such a cool idea to make brownies in a slow cooker – never have I tried that before!
It makes them SO fudgy Thalia — I highly recommend it!