Slow Cooker 4-Ingredient Brownie Pudding — Step-by-Step,

At a glance

• Yields: 6–8 servings

• Prep time: 8–10 minutes

• Cook time: 3–4 hours on LOW (see notes for HIGH)

• Total time: ~3 h 10 m (LOW)

• Equipment: 4–6 quart slow cooker (crockpot), mixing bowl, whisk or spoon

Ingredients

• 1 box brownie mix (18–20 oz)

• 2 large eggs

• 1/4 cup (60 g) melted butter

• 2 cups (480 ml) milk

• Tip: Use a slow cooker liner or lightly grease the insert for easy serving and cleanup.

Step-by-step directions

1. Prep the slow cooker. Lightly grease the inside of the slow cooker with nonstick spray or a little softened butter. This helps prevent sticking and makes serving easier.

2. Combine the batter. In a large bowl, add the boxed brownie mix, 2 eggs, melted butter, and 2 cups milk. Whisk or stir until the batter is smooth and no dry streaks remain. The batter will be thinner than a typical oven brownie batter — that’s normal for the pudding texture.

3. Pour into slow cooker. Pour the batter into the prepared slow cooker and smooth the top gently with a spatula.

4. Cover and cook. Place the lid on and cook on LOW for 3 to 4 hours. Start checking at 3 hours: the edges should be set and the center slightly gooey and pudding-like. If you prefer a firmer set, add 15–30 minutes.

   • If using HIGH: cook about 1.5–2 hours, but check at 90 minutes. HIGH can finish faster but may cook less evenly.

5. Cool slightly & serve. Turn off the slow cooker and let the brownie pudding cool 15 minutes with the lid off. This helps it set a little and makes scooping cleaner. Serve warm.

Texture expectations

This dessert is a pudding-style brownie: edges set and fudgy, center soft and spoonable. If you want a cakier finish, reduce the milk slightly (try 1¾ cups) or cook a bit longer.

Variations & add-ins

• Vanilla or espresso: Add 1 tsp vanilla extract or 1 tbsp espresso powder for depth.

• Mix-ins: Stir in 1/2–1 cup chocolate chips, chopped nuts, or toffee bits before pouring.

• Peanut butter swirl: Dollop spoonfuls of peanut butter on top after pouring batter and swirl with a knife.

• Salted caramel: Drizzle caramel and a pinch of flaky sea salt before serving.

• Lighter version: Use low-fat milk and a reduced-fat butter substitute (results slightly less rich).

Serving suggestions

• Scoop warm into bowls and top with vanilla ice cream for a perfect contrast.

• Add whipped cream, hot fudge, or chopped toasted nuts.

• Dust with powdered sugar or cocoa for a pretty finish.

Make-ahead, storage & reheating

• Make-ahead: Assemble batter and refrigerate in a covered bowl up to 8 hours before cooking (stir again before pouring). Do not leave batter at room temp for long.

• Refrigerate: Store cooled leftovers in an airtight container for 3–4 days.

• Freeze: Portion into freezer-safe containers up to 2 months. Thaw overnight in the fridge and reheat.

• Reheat: Microwave single portions 20–45 seconds (depending on microwave) or warm in a covered dish in a 325°F (160°C) oven until heated through.

Troubleshooting

• Too runny in center? Cook an extra 20–30 minutes on LOW and check again. Different slow cooker models and sizes affect time.

• Edges overcooked/dry? Your slow cooker may run hot or cook unevenly — try checking earlier next time or reduce cook time by 10–20 minutes. A larger slow cooker will cook faster because the batter spreads thinner.

• Top crust formed but center raw? Finish with the lid off for 10–15 minutes to allow gentle evaporation and setting, or reduce initial lid-time next round.

enjoy!