When it comes to indulgences, gooey, chocolaty things are pretty much my absolute weakest spot. I can pass up sugary, candy-like things without even a second thought, but put a plate of brownies in front of me, and almost all willpower goes out the window.
I picked probably the worst time of year, but I decided to do a nutritional program with a coach, following a pretty specific set of macro-nutrients throughout the day. Want to know what surprisingly doesn’t fit into this plan? Brownies. Sigh. That said, you can bet one of these perfectly seasonal treats, with its gooey center and crispy edges (to make both camps of brownie lovers happy), is sitting in my fridge right now, being saved for the one “cheat meal” I get a week. Can’t really think of anything better to spend it on than a chocolate and pumpkin dessert that takes almost no effort at all to whip up.
Slow cooker pumpkin brownies recipe
Prep time: 15 minutes | Cook time: 3 hours | Total time: 3 hours 15 minutes
- 1-1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter, cubed
- 1 cup dark chocolate chips
- 2/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 2 ounces cream cheese, at room temperature
- 1 teaspoon pumpkin spice
- Line a 6-quart slow cooker with parchment paper so that it covers the bottom and comes up the sides 3 to 4 inches. Grease well with baking spray.
- In a large bowl, combine the flour, cocoa powder, baking powder and salt.
- Melt the butter and chocolate chips in the microwave, and stir until well incorporated.
- Whisk the sugar, eggs and vanilla into the butter and chocolate mixture until smooth.
- Add the wet ingredients to the dry, and stir until fully combined.
- Transfer the batter to the slow cooker, and spread it evenly into the corners.
- In a small bowl, whisk together the pumpkin, cream cheese and pumpkin spice. Drop a dollop of the mixture on top of the brownie batter.
- Using a knife, swirl the pumpkin mixture into the top of the brownie batter.
- Cover, and cook on low for 3 hours.
- Remove from the slow cooker by pulling out the sides of the parchment paper. Place on a cooling rack until completely cooled, then slice.