When my oven broke before a potluck, I had to think of another way to make the brownies I had promised to take. These divine slow-cooker brownies were my solution. —Marion Karlin, Waterloo, Iowa
Total Time
Prep: 30 min. Cook: 2-3 hours
Makes
8 servings
Ingredients
1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups chocolate syrup
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped almonds
8 half-pint jars and lids
3 cups hot water
1/2 cup refrigerated nondairy creamer
6 ounces white candy coating, chopped
1/3 cup sliced almonds
Directions
In large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds.
Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely.
Meanwhile, bring coffee creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.
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