Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

As far as slow cooker desserts go, these fudgey brownies are a treat you can't miss. Fresh raspberries, gooey chocolate, and melty ice cream are just part of what makes this slow cooker recipe so decadent and delicious.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.

  • In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars.

  • Cover; cook on high-heat setting for 3 to 3-1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice-cream topping, and fresh raspberries.

Nutrition Facts

204 calories; fat 11g; cholesterol 36mg; carbohydrates 26g; insoluble fiber 1g; protein 2g; vitamin a 113.3RE; sodium 109mg; calcium 10.1mg; iron 0.9mg.