Slow Cooker Nutella Brownie Pudding (plus 23 more Nutella recipes) - 365 Days of Slow Cooking and Pressure Cooking (2024)

Do you love chocolate? Is your day not complete until you have at least some chocolate? Do you get panicky if you can’t eat any chocolate after dinner? Do you love to dream about chocolate desserts? Me too, friend. Me too.

This recipe is what all our dreams are made of. It’s very rich and intensely chocolate. It’s smooth, almost mousse-like, but also very dense. It’s like a creamy brownie. You’re going to love it. I insist that you serve it with a generous scoop of vanilla ice cream.

Today I’m celebrating World Nutella Day. Yes, there is such a thing. And I believe that to be part of the human race you must use some Nutella today. I know that I’ll be celebrating all day! I really want to make this brownie pudding again and I think World Nutella Day is a great excuse to do just that. If you don’t get a chance to make this today you really should make it for your loved ones on Valentine’s Day. They’ll be yours forever if you do.

For this recipe you’ll use a little technique with paper towels. I love paper towels when I “bake” in my slow cooker. The paper towels prevent condensation from dripping down onto the food. I like to use 2 layers of paper towels. I simply place them over the top of the slow cooker and then secure the towels in place with the lid. I use this method when I make banana bread andcrockpot apple crisp.,,anything that you want to stay dry on top and not get mushy.

I used a water bath as well for this brownie dessert. I filled the slow cooker with about 2 inches of water and then I inserted my batter-filled pyrex into the slow cooker. This ensures the dessert will cook more evenly.

I baked my brownie pudding for 3 hours on high. It was cooked all the way through but still very moist. This really reminded me of a large version of Carnival’s Warm Chocolate Melting Cake. If you like it more pudding like and less cooked, you can start checking for doneness at about 2 hours.

The picture below is really helpful in showing the moisture content and texture of this dreamy dessert. It’s like moist gooey brownies. If you love the middle brownie in the pan, you’ll like this dessert. If you prefer the crunchy edge pieces, you may not love this dessert. And again, I insist you serve this with vanilla ice cream.

Let’s celebrate World Nutella Day, guys! Come on. It only comes once a year, after all.

This year I’m teaming up some talented food bloggers to #celebratefood2016. Here are some other amazing nutella recipes that we have come up with this month.

Recipes pictures above:

And here are more recipes for all your Nutella celebrations:

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Slow Cooker Nutella Brownie Pudding

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• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

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Description

This recipe is what all our dreams are made of. It’s very rich and intensely chocolate. It’s smooth, almost mousse-like, but also very dense. It’s like a creamy brownie.

Ingredients

Scale

• 3 eggs
• 1 cup + 3 Tbsp white sugar
• 1 tsp vanilla
• 1/2 cup cocoa powder (I used Hershey’s)
• 1/3 cup all purpose flour
• 1/4 tsp salt
• 10 Tbsp unsalted butter, melted
• 1/4 cup Nutella
• Vanilla ice cream

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Instructions

1. Spray an oven safe dish that fitsinside your slow cooker with nonstick cooking spray. (I use a round corningwarethat is 1.6 liters). Fill the bottom of your slow cooker with about 2 inches ofwater.
2. If you have a stand mixer beat the eggsand sugar on medium speed for 5-7 minutes until very thick and light yellow incolor with the paddle attachment. If you don’t have a stand mixer add the eggs
   and sugar to a large bowl and mix with a hand mixer. Make sure to mix for thefull 5 minutes, it’s essential for the texture of this dessert.
3. Add the vanilla, cocoa, flour andsalt and mix on low speed until just combined. With the mixer on low, carefullyadd in the melted butter and Nutella and mix just until combined.
4. Use a spatula to scrape all of thebatter into the prepared dish. Spread the batter evenly in the dish.
5. Placethe dish in the bottom of the slow cooker. The water should go about halfway upthe side of the dish.
6. Place 2 layers of thick paper towelsover the top of the slow cooker. Secure the paper towels by placing the slowcooker lid over the top. Cook on HIGH for 2-3 hours. At 2 hours it will be more
   melty and at 3 hours it will still be moist but totally cooked through. Youchoose what you prefer.
7. Unplug the slow cooker and let it sitfor about 10 minutes. Scoop into serving bowls and top with a scoop of vanillaice cream.

Notes

Ideal slow cooker size: 6-8 quart

Recipe inspired by Mel’s Kitchen Cafe

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