Slow Cooker Gooey Brownie Cake

• 3/4 cup unsalted butter, melted, plus more for greasing insert
• 1 1/2 cups sugar
• 2/3 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• kosher salt
• 1/2 cup semisweet chocolate chunk
• vanilla ice cream, for serving

1. Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
2. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer.
3. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
4. Serve the cake warm, scooped into a bowl and topped with ice cream.

unsalted butter, sugar, unsweetened cocoa, flour, eggs, vanilla, kosher salt, semisweet chocolate, vanilla ice cream

Taken from www.food.com/recipe/slow-cooker-gooey-brownie-cake-521006 (may not work)