Slow Cooker Brownie Pudding Recipe

Introduction

This Slow Cooker Brownie Pudding is a rich, comforting dessert that combines fudgy brownies with creamy chocolate pudding. Made effortlessly in a slow cooker, it’s perfect for busy days when you want a warm treat without fussing over the oven.

Ingredients

• 1 (approx 15 ounce) box brownie mix (see note)
• 2 large eggs (or use water and oil called for on the brownie mix box)
• ½ cup (118ml) vegetable oil
• 3 tablespoons (45ml) water
• 1 (3.4 ounce) box instant chocolate or chocolate fudge pudding mix
• 2 cups (474ml) milk (regular or nonfat)
• Ice cream or whipped cream for serving (optional)

Instructions

1. Step 1: Spray a 6-7 quart slow cooker with nonstick cooking spray.
2. Step 2: Prepare the brownie mix according to the package instructions using eggs, oil, and water (or follow the directions on the box). Pour the batter into the prepared slow cooker.
3. Step 3: In a medium bowl, whisk together the instant pudding mix and milk until smooth. Carefully pour the pudding mixture over the brownie batter in the slow cooker.
4. Step 4: Cover the slow cooker with a paper towel, then place the lid on top to catch condensation. Cook on high for 2 to 3 hours. Begin checking around 2 hours; the edges should look set and somewhat dry when done. The top will remain a bit jiggly and wet-looking, so don’t rely on a toothpick test. Avoid overcooking to keep the brownie base moist.
5. Step 5: Serve warm with ice cream or whipped cream if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

• Try using a chocolate fudge brownie mix for an extra rich flavor.
• If you prefer, substitute non-dairy milk for a dairy-free version.
• Adding a pinch of instant espresso powder to the pudding mix can deepen the chocolate taste.
• Dust with cocoa powder or sprinkle chopped nuts on top before serving for added texture.

Storage

Store leftover brownie pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm but not hot to keep the texture soft. This dessert can also be enjoyed cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size slow cooker?

A 6-7 quart slow cooker is ideal to allow the pudding to cook evenly, but slightly smaller or larger cookers can work. Adjust cooking time accordingly and check the edges for doneness.

Why does the top layer stay wet and jiggly?

The top pudding layer remains soft and slightly liquid because it doesn’t solidify the same way as baked brownies. The cooked edges are the best indicator that the dessert is done.

Slow Cooker Brownie Pudding Recipe

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★★★★★

4.7 from 140 reviews

• Author: Mariam
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x

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Description

This Slow Cooker Brownie Pudding is a decadent, easy-to-make dessert that combines rich brownie and creamy chocolate pudding layers cooked together in a slow cooker. It’s perfect for a comforting treat with minimal effort, served warm and delicious with a scoop of ice cream or a dollop of whipped cream.

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Ingredients

Scale 1x2x3x

Brownie Layer

• 1 (approx 15 ounce) box Brownie Mix
• 2 large eggs (or substitute with water and oil as per brownie mix instructions)
• ½ cup (118ml) vegetable oil
• 3 tablespoons (45ml) water

Pudding Layer

• 1 (3.4 ounce) box instant chocolate or chocolate fudge pudding mix
• 2 cups (474ml) milk (regular or nonfat)

Toppings (Optional)

• Ice cream or whipped cream for serving

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Instructions

1. Prepare Slow Cooker: Spray a 6-7 quart slow cooker thoroughly with nonstick cooking spray to prevent sticking.
2. Make Brownie Mix: In a mixing bowl, combine the brownie mix with eggs, vegetable oil, and water as directed on the box. Stir until well combined, then pour this mixture into the prepared slow cooker, spreading it evenly.
3. Mix Pudding: In a separate medium bowl, whisk together the instant chocolate or chocolate fudge pudding mix and milk until smooth and well blended.
4. Add Pudding Layer: Carefully pour the pudding mixture over the brownie batter in the slow cooker, ensuring a gentle pour to maintain the layering.
5. Cook: Cover the slow cooker with a paper towel and place the lid on top. Cook on high for 2 to 3 hours. Begin checking around 2 hours; the pudding will remain somewhat jiggly but watch for the edges to look dry and set. Avoid overcooking to prevent dry brownie edges.
6. Serve: Once cooked through, serve the brownie pudding warm with optional ice cream or whipped cream on top.
7. Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Notes

• Cooking time may vary depending on your slow cooker model; monitor closely after 2 hours.
• The pudding layer will stay moist and jiggly; a toothpick test is unreliable for doneness.
• Use nonstick spray generously to prevent sticking to slow cooker.
• Substitute eggs with oil and water according to brownie mix instructions if desired.
• Serve immediately for best texture; leftovers can be gently reheated.

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker brownie pudding, chocolate pudding dessert, easy slow cooker dessert, layered brownie pudding, chocolate fudge pudding