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Slow Cooker Hot Fudge Brownies

5 from 3 votes
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posted: 08/10/16

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy
On a white plate, the Slow Cooker Hot Fudge Brownie has a scoop of vanilla ice cream and drizzled with chocolate syrup.

These Slow Cooker Hot Fudge Brownies are FOUR ingredients and absolutely amazing. I will not judge you if you eat them STRAIGHT from the crock pot.

You guys!! Hayley, author of the hilariously funny and amazingly delicious blog, The Domestic Rebel, wrote a cook book! You guys. Hayley is kind of killing it. She already sold out on QVC and her book is flying off the shelves so fast that they already signed her to a second book! A. Second. Book.

Reader Review

Made for dessert tonight! Was simple to put together and OMG DELISH!!! Doubled the recipe, 3.5 hours on High. Will definitely make this again.

Overhead photo of the book called Out of the Box Desserts by Hayley Parker.

But let’s just talk about her first book, Out of the Box Desserts, for a second. It is so good! There are so many amazing desserts in there that all start with a box mix. They are easy, they are ingenious, and they are totally delicious!

In front of the Crock Pot, the ingredients for the Slow Cooker Hot Fudge Brownies are two eggs, Smucker's Hot Fudge, Betty Crocker's Fudge, two eggs, and oil.

I made Hayley’s Slow Cooker Hot Fudge Brownies, and they knocked my socks off. They come together with just FOUR ingredients (plus some water). You can literally throw them together in under five minutes and then serve them up piping hot and warm at the end of a dinner party topped with some ice cream. Your guests will be totally blown away and you don’t even have to tell them that all the magic started with a box mix.

A spoon digging into the Slow Cooker Hot Fudge Brownies with a scoop of vanilla ice cream and a drizzle of fudge syrup.

Seriously. I challenge you to find an easier more decadent chocolatey dessert to woo people with. It cannot be found.

Please note that all slow cookers are a little different. Hayley suggested that you cook this on HIGH for 3 to 3 1/2 hours. That was a little too long for my slow cooker that loves to be the consistent over achiever and cook things faster. We, as in my slow cooker and I, felt a little better about 2 to 2 1/2 hours. Just something to keep in mind. Also something to keep in mind? I won’t judge if you eat this strait from the slow cooker.

5 from 3 votes

Slow Cooker Hot Fudge Brownies

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Ingredients

  • 1 box fudge brownie mix
  • 2/3 cup oil
  • 1/4 cup water
  • 2 eggs
  • 3/4 cup hot water
  • 1 12 ounce jar hot fudge sauce

Instructions

  • Grease a large slow cooker very liberally with cooking spray.
  • In a large bowl, combine the brownie mix, oil, 1/4 cup water, and eggs until combined. Pour into the prepared slow cooker.
  • Whisk together the hot fudge sauce and hot water. (Feel free to use the same bowl you mixed the brownie mix in without cleaning it out). Pour over the brownie batter. Top with the lid and cook on HIGH for 2 to 2 1/2 hours.
  • The brownies will be gooey in the center at the end of cooking (though the edges should be fully set). Scoop out and serve with a spoon and top with ice cream.
Author: Lisa Longley

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Slow Cooker Hot Fudge Brownies

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!
On a white plate, the Slow Cooker Hot Fudge Brownie has a scoop of vanilla ice cream and drizzled with chocolate syrup.

This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. laura {not a trophy wife} says

    oh my! this will go straight to my thighs! laura

  2. Mir says

    Wow. These are awesome. I have this happy vision of myself flinging ingredients into the crock pot while singing and then digging in a few hours later with a spoon. Somehow, my kids are not in this picture. Hmm.
    The book is incredible. I want to make everything in it! I’m glad she got another book deal!

    • Lisa Longley says

      Hahahaha!! That is pretty similar to how it actually went down in my house :)

  3. Karen says

    What size crockpot did you use? This looks amazing!

    • Lisa Longley says

      Karen, I’m 99% sure mine is 6 quart, but I have a link to it in the post :)

  4. Amanda says

    Hi…how many servings did this make? If I were to double it, what would you suggest for cooking time?

    • Lisa Longley says

      Hi Amanda! Serving size .. . . one? Just kidding! I would say that this would make about 24 servings if you are including ice cream with them. If you are going to double it you are going to just have to watch it. I don’t think you would need to double the cooking time. But I’m not exactly how long you would need.

  5. Shannon says

    Can i use a gluten free brownie mix and achieve tbe same results?

    • Lisa Longley says

      I haven’t tried this with a gluten free mix. If you do, let me know how it goes!

  6. Cassi says

    If I used applesauce for an egg alternative do you think I’ll need to adjust anything else?

    • Lisa Longley says

      That is a really hard question because I’ve only used applesauce as a replacement for oil in recipes. If you try it, let me know how it goes!

      • Cassi says

        I tried apple sauce. I doubled my recipe and used two Kirkland apple sauce packets in place of eggs. And you couldn’t even tell they were in there

        The Kirkland apple sauce packets are original and unsweetened

  7. Dennis King says

    5 stars
    Does it matter how long you leave it in the crockpot until serving?

    • Lisa Longley says

      I would say that you run the risk a little of it over cooking if it is kept on the warm setting. I would suggest that you just unplug it when it is done and keep it covered until you are ready to serve. It will stay hot, but won’t keep cooking.

  8. Caitlin Sheehan says

    Every time I make these the edges burn so quickly that the middle doesn’t have time to cook at all. What am I doing wrong?

    • Lisa Longley says

      I don’t think you are doing anything wrong Caitlin. I mention in my salted caramel version of these that mine was perfect at 2 1/2 hours. It was set at the edges but gooey in the middle. If you are concerned about undercooked eggs, you can use pasteurized eggs and it should be fine!

      • Gk says

        Do u put. the jar of cho. After cake is cooked ? Want to try this, looks delicious.

        • Lisa Longley says

          Nope, it goes in before cooking. You should see in step 3 how to add it.

  9. Rosemary Charleston says

    What happens if you have leftovers. Can you rewarm in the microwave?

    • Lisa Longley says

      We’ve never had left overs! ???? But I would think it would be fine reheated in the microwave!

  10. Danielle says

    Could you switch Chocolate Pudding and pour over the top?

    • Lisa Longley says

      I haven’t tried that Danielle. If you give it a go, let me know how it works out!

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