Slow Cooker Brownie Pudding Recipe
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.
- 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
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
- Prepare Slow Cooker: Spray a 6-7 quart slow cooker with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/slow-cooker-brownie-pudding-recipe/
