One-Cup Triple-Choc Brownies with Raspberry Salt (Slow Cooker)
It’s not the complexity of the recipe but the quality of the ingredients that creates an otherworldly brownie. Use superb-quality chocolate and cocoa powder here. Give it a bit more oomph with the raspberry salt and it will not disappoint. This version is dense and fudgy with that crackled top – just the way I like my brownies. Given the slow-cooked nature of the bake, you won’t get a cake-like texture if that’s what you are after, but you will get a wedge of brownie, solid and comforting when served in World Atlas–sized portions.
The shape of the bowl will have an impact on your cooking time, depending on the height and width, with wider, shallower bowls allowing for more heat, thereby reducing the cooking time.
Makes approx. 10 brownies.
Ingredients 11
250 g butter, melted and cooled, plus extra for greasing
125 g Dutch cocoa powder
150 g plain flour (all-purpose flour)
230 g dark brown sugar
115 g caster sugar (superfine sugar)
1 tbsp vanilla bean paste
175 g chocolate chunks, mixture of milk, white and dark
4 eggs, large
Raspberry Salt
10 g freeze-dried raspberries
2 tsp raw sugar (demerara sugar)
1 tsp salt flakes
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Method 5
Preheat the slow cooker on low while making the brownie mixture.
Add the , , , , , , and to a bowl, and using a whisk, beat to combine.
Grease and line the bowl of your slow cooker with baking paper. Pour the batter in and use the back of a wooden spoon to level out the top.
Cook with the lid off for 2½ hours. The first time you make these, I recommend checking the brownie at the 2-hour mark. If you use a deep, round bowl, your batter will be thicker and your cooking time will likely be longer – anything up to 3 hours.
Allow to cool before slicing. When ready to serve, combine the , and in a small bowl, then sprinkle generously over the brownie.
Katrina Meynink's tips
Leftover brownies will keep in the fridge for up to 1 week.
