Skinny Slow Cooker Fudgy Dark Chocolate Brownies
Yields: 20 brownies
These brownies are a chocoholic’s dream come true! Rich, fudgy, decadent, extremely chocolaty… It’ll take all of your willpower not to eat the whole batch! If you happen to have leftovers, they’ll stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  1. 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.
  2. 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.
  3. 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.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour. Oat flour (gluten-free if necessary) will work as well.

Be extremely careful when measuring the flour and cocoa powder. Use this method or a kitchen scale. Too much of either one will make your brownies dry or cakey, and too much cocoa powder will make your brownies taste bitter instead of rich and chocolaty.

Honey or agave may be substituted in place of the maple syrup. Alternatively, ¾ cup (144g) of coconut sugar or 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.

GLUTEN-FREE VERSION: For the gluten-free flour, use as follows: ½ cup + 2 tablespoons (75g) millet flour, ¼ cup (30g) brown rice flour, ¼ cup (30g) tapioca flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

DAIRY-FREE VERSION: Use the coconut oil option. Substitute your favorite non-dairy yogurt (ie soy-based, almond-based, coconut-based, etc) for the Greek yogurt and your favorite non-dairy milk for the nonfat milk.

REGULAR OVEN METHOD: 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, dairy-free option, clean eating, low fat}
Recipe by Amy's Healthy Baking at