Slow Cooker Brownie Pudding Recipe

Introduction

This Slow Cooker Brownie Pudding is a wonderfully rich and fudgy dessert that combines the best of both brownies and chocolate pudding. It’s effortless to prepare and perfect for cozy gatherings or weeknight treats.

Ingredients

• 1 (approx 15 ounce) box Brownie Mix (see note)
• 2 large eggs (or use water and oil as called for on the brownie mix box)
• ½ cup (118ml) vegetable oil
• 3 tablespoons (45ml) water
• 1 3.4 ounce box instant chocolate or chocolate fudge pudding mix
• 2 cups (474ml) milk (regular or nonfat)
• Ice cream or whipped cream for serving (optional)

Instructions

1. Step 1: Spray a 6-7 quart slow cooker with nonstick cooking spray.
2. Step 2: Prepare the brownie mix using eggs, oil, and water as directed on the box. Pour the batter into the prepared slow cooker.
3. Step 3: In a medium bowl, whisk together the pudding mix and milk until smooth. Carefully pour this over the brownie batter in the slow cooker.
4. Step 4: Cover the slow cooker with a paper towel, then place the lid on top to catch condensation. Cook on high for 2 to 3 hours. Begin checking at 2 hours; the top pudding layer will look wet and jiggly even when done. The edges should look dry and set—avoid overcooking to keep the brownie moist.
5. Step 5: Serve warm, topped with ice cream or whipped cream if desired.

Tips & Variations

• Use a slow cooker liner or spray well to prevent sticking and make cleanup easier.
• Try mixing different flavored instant pudding for a unique twist, such as mint or peanut butter.
• If you prefer a richer texture, substitute whole milk for nonfat milk in the pudding layer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until warm, as overcooking can dry out the dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of boxed mix?

Yes, you can substitute homemade brownie batter, but make sure it isn’t too thin. The boxed mix works best for consistent results.

Why does the pudding layer stay wet on top?

The pudding layer remains somewhat jiggly and wet-looking even when cooked through. Instead of relying on a toothpick test, check that the edges look set and dry before removing from the slow cooker.

Slow Cooker Brownie Pudding Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This Slow Cooker Brownie Pudding is a decadent, easy-to-make dessert that combines the rich flavors of brownies with creamy chocolate pudding. Made effortlessly in a slow cooker, it creates a warm, comforting treat perfect for any occasion. Serve it warm topped with ice cream or whipped cream for an indulgent finish.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes to 3 hours
• Total Time: 2 hours 40 minutes to 3 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 (approx 15 ounce) box Brownie Mix (see note)
• 2 large eggs (or water and oil as called for on brownie mix box)
• ½ cup (118ml) vegetable oil
• 3 tablespoons (45ml) water

Pudding Layer

• 1 box (3.4 ounces) instant chocolate or chocolate fudge pudding mix
• 2 cups (474ml) milk (regular or nonfat)

For Serving (Optional)

• Ice cream or whipped cream

Instructions

1. Prepare Slow Cooker: Spray a 6-7 quart slow cooker with nonstick cooking spray to prevent sticking and ensure easy cleanup.
2. Mix Brownie Batter: In a mixing bowl, prepare the brownie mix by combining the brownie mix box ingredients with 2 large eggs, ½ cup vegetable oil, and 3 tablespoons water (or follow the box instructions if substituting eggs with water and oil). Pour this batter evenly into the sprayed slow cooker.
3. Prepare Pudding Mixture: In a separate medium-sized bowl, whisk together the instant chocolate pudding mix and 2 cups of milk until smooth and well combined. Pour this pudding mixture carefully over the brownie batter in the slow cooker without stirring.
4. Cook the Dessert: Cover the slow cooker with a paper towel, then place the lid on top to catch condensation. Cook on high for 2 to 3 hours. Begin checking after 2 hours and 30 minutes. The top pudding layer may remain somewhat wet or jiggly, so rely on the edges for doneness—when they appear dry and cooked, the dessert is ready. Avoid overcooking to prevent the brownie layer from drying out.
5. Serve: Spoon warm brownie pudding into bowls and top with ice cream or whipped cream if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

• You can substitute eggs with water and oil as instructed on the brownie mix box if needed.
• Cooking times may vary between slow cookers; monitor closely after 2.5 hours.
• Do not stir after adding pudding mixture—layers will form naturally during cooking.
• Use a paper towel under the lid to absorb excess moisture and prevent watery top layer.
• Best served warm immediately after cooking for optimal texture.

Keywords: slow cooker brownie pudding, chocolate dessert, easy slow cooker dessert, brownie pudding recipe, chocolate pudding dessert