Slow Cooked Brownie Recipe

Slow Cooked Brownie Recipe

Slow Cooked Chocolate, Chestnut & Hazelnut Brownies

Whilst flicking through Food Magazine I came across this recipe by chef de partie Stacey Gouldthorpe – what an interesting way of using your slow cooker. Enjoy…!

serves 6-8


160g Plain flour

1 tsp Baking powder

30g Cocoa Powder

1 tsp Sea salt

220g Dark chocolate

60g Unsalted butter

125g Caster sugar

3 large eggs

200g Roasted hazelnuts, chopped

200g Chestnut puree

125g Chocolate chips

  1. Line the slow cooker with grease and parchment paper.
  2. Mix the flour, baking powder, cocoa powder and salt in a large bowl and set aside.
  3. Melt the dark chocolate and butter in a bowl over a bain-marie.
  4. Add the sugar to the melted chocolate and stir.
  5. In a separate bowl, whisk the eggs until light and fluffy then fold into the chocolate mixture.
  6. Add the flour mixture, chopped hazelnuts, chestnut puree and chocolate chips.
  7.  Cook on a low heat for 3 1/2 hours with the lid on.
  8. Take the lid off and cook for an additional 30 minutes. Once firm, remove and serve warm with malted milk ice-cream and a light dusting of icing sugar