Makes 14

  * Nonstick cooking spray
  * 1 1/4 cups all-purpose flour (spooned and leveled)
  * 1/4 cup unsweetened cocoa powder
  * 3/4 teaspoon baking powder
  * 1/2 teaspoon coarse salt
  * 1/2 cup (1 stick) unsalted butter, cut into pieces
  * 8 ounces bittersweet chocolate, chopped
  * 1 cup sugar
  * 3 large eggs, lightly beaten
  * 1 cup walnut halves, coarsely chopped
  * 1 cup semisweet chocolate chips (6 ounces)


  - Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
  - Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
  - Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies.

Cook's Note: The center may look undercooked when time is up, but it will be perfect once cooled.

source: http://www.marthastewart.com/341223/slow-cooker-triple-chocolate-brownies?xsc=eml_cod_2011_07_15

tags: slow-cooker, crockpot