Healthy Slow Cooker Fudgy Brownies
These brownies are a chocoholic’s dream come true! Rich, decadent, extremely chocolaty… They basically taste just like fudge! If you happen to have leftovers, they’ll stay fresh for at least four days (if not longer!) if stored in an airtight container in the refrigerator.
Ingredients
- 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
Instructions
- Line a 5-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. Add 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 edges look done and the center still 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 (closer to 8 hours is even better!) for the fudgiest texture before serving.
Notes
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: These brownies taste similar to 72% dark chocolate. For a less intense chocolate flavor, you can substitute additional flour for an equal amount of cocoa powder. (For example, use 1 cup + 6 tablespoons of flour, and reduce the cocoa powder to ¾ cup.)
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's very important to measuring the flour and cocoa powder, using this method or a kitchen scale. (← That's the one I own!) Too much of either one will make your brownies cakey or dry, and too much cocoa powder will make your brownies taste bitter instead of rich and chocolaty.
IMPORTANT MIXING NOTES – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held electric mixer! Use a whisk where explicitly instructed, and use a fork for everything else.
IMPORTANT STEP 3 NOTES – READ BEFORE BEGINNING: 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 you'd like to try using a 6-quart slow cooker, I'd recommend starting to check for doneness after 1 hour 15 minutes.
If you’re too impatient to wait for 8 hours once your brownies are at room temperature, then you can stick the slow cooker's ceramic bowl in the refrigerator for 1-2 hours after they’ve reached room temperature to speed up the process. (The brownies turn fudgier the longer they're allowed to rest. If you cut into them sooner, they'll be more cakey than fugdy.)
FLOUR ALTERNATIVES: 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, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours.
COCOA POWDER NOTES: I do not recommend substituting Dutched or special dark cocoa powder for the regular unsweetened cocoa powder. Both Dutched and special dark cocoa powder have a different acidity level, which can affect the taste and texture of your brownies. They also taste more bland and muted in this recipe compared to the rich chocolate flavor of regular unsweetened cocoa powder.
If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.
SWEETENER ALTERNATIVES: Honey or agave may be substituted in place of the pure maple syrup. Alternatively, substitute ¾ cup (144g) of coconut sugar or brown sugar AND 6 tablespoons of milk for the pure maple syrup instead.
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. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
DAIRY-FREE VERSION: Use the coconut oil option, or substitute stick-style vegan butter (I like this one and this one). Substitute your favorite non-dairy yogurt (ie soy-based, almond-based, coconut-based, etc) for the Greek yogurt.
HOW TO BAKE IN A REGULAR OVEN: 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 an 8”-square baking pan!)
HOW TO STORE: Store leftover brownies in an airtight container in the refrigerator. They should keep for at least four days, if not longer. They freeze and thaw well too!
{gluten-free, nut-free, dairy-free option, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.