Description

This Slow Cooker Brownie Lava Cake is a rich, ultra-gooey chocolate dessert with fudgy brownie edges and a molten sauce underneath—effortless comfort food made in one pot.

Ingredients

Nonstick spray or butter, for the crock

Parchment paper (optional, for sling)

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

3/4 cup (65 g) unsweetened cocoa powder, divided

1 cup (125 g) all-purpose flour

1 teaspoon instant espresso powder (optional, boosts chocolate)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 large eggs, room temperature

1/2 cup (113 g) unsalted butter, melted and slightly cooled

1/4 cup (60 ml) neutral oil (canola or vegetable)

2 teaspoons pure vanilla extract

1/2 cup (120 ml) milk

1 cup (170 g) semisweet chocolate chips

1/2 cup (100 g) packed light brown sugar (for lava topping)

1/2 cup (100 g) granulated sugar (for lava topping)

1 3/4 cups (415 ml) very hot water or hot brewed coffee

Pinch of salt (for lava topping)

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Instructions

1. Prepare the slow cooker: Lightly grease the crock with nonstick spray or butter. Line with a parchment sling if you’d like to lift the cake out for serving.

2. Whisk dry ingredients: In a large bowl, whisk 1 cup sugar, 1/2 cup brown sugar, 1/2 cup cocoa powder (reserve 1/4 cup for topping), flour, espresso powder, baking powder, and salt.

3. Combine wet ingredients: Whisk eggs, melted butter, oil, vanilla, and milk until smooth and glossy.

4. Make the batter: Stir wet ingredients into dry just until combined; fold in chocolate chips. Spread batter evenly in the prepared slow cooker.

5. Mix lava topping: In a small bowl, stir remaining 1/4 cup cocoa powder with 1/2 cup brown sugar, 1/2 cup granulated sugar, and a pinch of salt. Sprinkle evenly over the batter.

6. Add hot liquid: Carefully pour hot water or hot coffee over the topping. Do not stir. The liquid will sink and form the molten sauce as it cooks.

7. Cook: Cover and cook on HIGH for 2 to 2 1/2 hours (or LOW for 3 1/2 to 4 hours) until edges are set and the center is puffed but still jiggly.

8. Rest: Turn off heat, uncover the slow cooker, and let the cake stand 10 to 15 minutes to thicken the lava.

9. Serve: Spoon into bowls, digging deep to scoop the fudgy cake and the sauce.

10. Optional garnish: Serve warm with vanilla ice cream, whipped cream, or fresh berries.

Notes

For extra gloss and depth, use hot brewed coffee instead of water in the lava step. Don’t stir after adding the hot liquid—the magic happens hands-off!