Crockpot Brownies

• 4 ounces, weight Bittersweet Chocolate Chips
• 4 ounces, weight Dark Chocolate Chips
• 1/2 cups Unsalted Butter
• 1 cup Sugar
• 3 whole Eggs
• 1 cup Milk Chocolate Chips
• 1-1/4 cup All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder
• 3/4 teaspoons Baking Powder
• 1/2 teaspoons Salt

1. Coat the inside of your crockpot with cooking spray, line the bottom with parchment paper, and spray the parchment paper with cooking spray.
2. Melt bittersweet and dark chocolate chips with butter in a microwave-safe bowl. Do this by heating for 30 second intervals and stir after each. Continue to melt the ingredients together until the chocolate is melted.
3. Stir in sugar and mix well. Add the eggs and blend until smooth. Stir in the milk chocolate chips and mix well.
4. Combine the flour, cocoa powder, baking powder, and salt in a small bowl then add it into the wet ingredients and stir until just combined.
5. Pour into the crockpot and smooth the top with the help of a rubber spatula. Place a layer of paper towels on the top of the crockpot before placing the lid on and closing it. This will trap any moisture that would otherwise fall into the crockpot and make your brownies appear to be wet.
6. Cook on low for 3 hours. Uncover and cook for an additional 10-20 minutes. Around 10 minutes is when mine started to get a bit too crispy around the edges.
7. Turn off the crockpot. Remove the inside portion of the crockpot and let it rest on a cooling rack for 25 minutes. Tip the crock over your work surface to remove the brownies then re-invert them. Then allow them to cool for another 20 minutes.

weight bittersweet chocolate chips, chocolate chips, butter, sugar, eggs, milk chocolate chips, allpurpose, ubc, baking powder, salt

Taken from tastykitchen.com/recipes/desserts/crockpot-brownies/ (may not work)