This recipe creates a rich, chocolatey dessert that combines a fudgy brownie base with a creamy pudding top. It is an easy, hands-off treat perfect for gatherings or a cozy night in.
List of ingredients
- 1 box (approx 15 ounce) Brownie Mix – use your preferred brand.
- 2 large eggs – can be replaced by the water and oil called for on the mix box.
- 1/2 cup (118ml) vegetable oil – provides moisture to the brownies.
- 3 tablespoons (45ml) water – helps bind the batter.
- 1 box (3.4 ounce) instant chocolate or chocolate fudge pudding mix – must be the instant variety.
- 2 cups (474ml) milk – regular or nonfat.
- Ice cream or whipped cream – for optional serving and garnishing.
step-by-step instructions
- Prepare the Crockpot: Spray a 6-7 quart slow cooker with nonstick cooking spray to ensure the dessert releases easily.
- Mix Brownies: Prepare the brownie mix using eggs, oil, and water according to the package directions, then pour the batter into the prepared slow cooker.
- Prepare Pudding: Whisk the instant pudding mix and milk in a medium-sized bowl until the mixture is completely smooth.
- Layer the Dessert: Carefully pour the prepared pudding mixture over the brownie batter in the crockpot, avoiding aggressive stirring.
- Manage Condensation: Cover the crockpot with a paper towel and then place the lid on top to catch excess steam.
- Cook: Set the slow cooker to high power and cook for 2-3 hours, beginning to check for doneness after 2 hours.
- Check Doneness: Look at the edges of the dessert; when they appear dry and set, the pudding is ready, even if the center still looks jiggly.
- Serve and Store: Serve the pudding warm with ice cream or whipped cream. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Optimizing Your Slow Cooker Results
Using a Paper Towel for Moisture Control
Slow cookers trap steam, which often condenses on the lid and drips back onto the dessert. This extra moisture can make the pudding layer too watery or the brownies soggy. Placing a paper towel between the pot and the lid absorbs this condensation, keeping the texture consistent.
Assessing Doneness by the Edges
The toothpick test does not work for this recipe because the pudding layer remains wet and jiggly even when fully cooked. Instead, focus on the outer edges of the slow cooker. Once the edges look dry and no longer glossy, the dessert is finished.
Choosing the Correct Slow Cooker Size
A 6-7 quart slow cooker is ideal for this recipe to allow room for the layers to set without overflowing. If you use a 5-quart cooker, the dessert will be deeper, which may increase the required cooking time. Ensure the pot is not filled to the absolute brim to prevent spill-overs.
Avoiding Overcooking the Base
Because the brownie batter sits at the bottom of the pot, it is closest to the heat source. Overcooking can lead to a dry, rubbery brownie layer. Start checking the dessert at the 2-hour mark to ensure you remove it as soon as the edges are set.
Ingredient Substitutions and Customizations
Implementing Sugar-Free Alternatives
This recipe is compatible with sugar-free ingredients for those monitoring glucose intake. Use a sugar-free brownie mix and a sugar-free instant pudding mix. The cooking time and method remain exactly the same regardless of the sugar content.
Swapping Pudding Flavors
While chocolate is the standard, you can use other instant pudding flavors for a different taste profile. Butterscotch or vanilla pudding paired with a chocolate brownie base creates a marbled effect. Ensure you always use the instant variety, as cook-and-serve puddings will not set correctly.
Experimenting with Different Brownie Mixes
Various brands of brownie mix have different densities and fat contents. Some may result in a more cake-like texture, while others remain fudgy. Follow the specific liquid and egg requirements listed on your chosen brand’s packaging for the best result.
Dairy-Free Milk Options
You can replace cow’s milk with unsweetened almond, soy, or oat milk. These alternatives work well with instant pudding mixes and do not significantly alter the cooking time. Ensure the milk is room temperature for the smoothest whisking process.
Serving and Presentation Ideas
Classic Ice Cream Pairing
Serving a scoop of cold vanilla bean ice cream on top of the warm pudding creates a temperature contrast. The ice cream melts into the chocolate, creating a rich sauce. This is the most traditional way to serve this dessert.
Adding Fresh Berries for Acidity
Fresh raspberries or sliced strawberries provide a tart contrast to the heavy chocolate flavor. Place the berries on top of the pudding just before serving. This adds a fresh element and improves the overall visual presentation.
Whipped Cream and Chocolate Shavings
A dollop of lightly sweetened whipped cream adds a light, airy texture to the dense dessert. Top the cream with dark chocolate shavings or cocoa powder for extra decadence. This is a lighter alternative to ice cream.
Warm Serving Suggestions
For the best experience, serve this dish immediately after removing it from the slow cooker. The pudding layer is most gooey and the brownies are softest when hot. If reheating, use low power in the microwave to avoid drying out the cake.
Storage and Reheating Guidelines
Refrigerating Leftovers
Transfer cooled portions into an airtight container to prevent the pudding from absorbing fridge odors. The dessert will stay fresh for up to 3 days when refrigerated. The texture will become denser and more fudge-like once chilled.
Freezing for Later Use
You can freeze this brownie pudding by slicing it into individual squares and wrapping them tightly in foil. Store the wrapped pieces in a freezer-safe bag. This method preserves the dessert for several weeks.
Best Microwave Reheating Method
To reheat, place a slice on a microwave-safe plate and heat in 20-second intervals. Using short bursts prevents the edges from becoming hard while the center warms. Adding a tiny splash of milk to the plate can help maintain moisture.
Thawing Frozen Portions
Thaw frozen squares in the refrigerator overnight before reheating. This ensures that the heat penetrates the center of the brownie without overcooking the exterior. Avoid thawing at room temperature to maintain food safety.
Troubleshooting Common Issues
Dealing with a Soggy Center
A soggy center often happens if the pudding was poured too quickly or the lid was not properly sealed with a paper towel. If the center is too wet, cook for an additional 15-30 minutes on high. Ensure you are not relying on the toothpick test.
Managing Burnt Edges
Burnt edges usually indicate that the slow cooker runs hot or the cook time was too long. To prevent this, you can line the bottom of the pot with parchment paper. This creates a barrier between the heat source and the batter.
Fixing a Too-Thin Pudding Layer
If the pudding layer feels too thin or liquid, it may be due to using too much milk or a non-instant pudding mix. Ensure you use the exact measurements listed. For future batches, slightly reducing the milk can create a thicker set.
Correcting a Dry Brownie Bottom
Dry brownies occur when the dessert is overcooked or the brownie mix was under-hydrated. Always follow the box instructions for the batter exactly. If the bottom is dry, serve with extra sauce or ice cream to add moisture.
Frequently Asked Questions
Can I use a cake mix instead of brownie mix?
Yes, you can substitute brownie mix with a cake mix, such as pumpkin or yellow cake. This will result in a lighter, more cake-like base rather than a fudgy brownie. The cooking time remains roughly the same.
Do I need to grease the slow cooker?
Yes, spraying the pot with nonstick cooking spray is essential. Because of the high sugar content in the pudding and brownies, the dessert can stick to the sides, making it difficult to serve without breaking the pieces.
Why can’t I use the toothpick test?
The toothpick test is for cakes that should be fully set. Because this recipe contains a layer of instant pudding, the top will always feel wet or jiggly. The edges are the only reliable indicator of doneness.
Can I cook this on the low setting?
While possible, cooking on high is recommended to ensure the pudding sets correctly. Cooking on low would significantly extend the time, potentially making the brownie base too soft or underbaked. Stick to the high setting for the best texture.
Print
Easy Slow Cooker Brownie Pudding
- Total Time: 2 hours 15 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This Slow Cooker Brownie Pudding is so chocolatey and rich! It’s easy to make with just a few ingredients you probably already have in your pantry!
Ingredients
- 1 (approx 15 ounce) box Brownie Mix
- 2 large eggs
- 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
- Step 1: Spray a 6-7 quart slow cooker with nonstick cooking spray.
- Step 2: Prepare brownie mix with eggs, oil, and water (or as directed on the back of the box). Pour into prepared slow cooker.
- Step 3: Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
- Step 4: Cover the crock pot with a paper towel and place the lid on top. Cook on high power 2-3 hours.
- Step 5: Serve warm with ice cream or whipped cream.
Notes
Different brownie mix brands call for different amounts of eggs, water, and oil. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg