Introduction

Indulge in the rich, gooey delight of Slow Cooker Chocolate Lava Brownie Pudding. This easy dessert combines fudgy brownies with a molten chocolate center, all cooked effortlessly in your slow cooker. Perfect for busy days or anytime you crave a warm, comforting treat.

A white bowl holds a rich dark brown chocolate mousse with a glossy and slightly textured surface. On top, there is a layer of soft, white whipped cream that looks light and fluffy, crowned with small, uneven pieces of dark chocolate scattered across. A larger chunk of dark chocolate rests partially on the mousse and whipped cream. The bowl sits on a light gray cloth on a white marbled surface, and a silver spoon lies next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (18.4 oz) brownie mix
1/4 cup vegetable oil
2 large eggs
1/4 cup water
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup cocoa powder

Instructions

Step 1: Grease the slow cooker insert with non-stick spray or butter to prevent sticking.
Step 2: In a large bowl, prepare the brownie mix according to the package instructions using vegetable oil, eggs, and water.
Step 3: Stir the semi-sweet chocolate chips and vanilla extract into the brownie batter until evenly combined.
Step 4: Pour the brownie batter into the prepared slow cooker insert, spreading it evenly.
Step 5: In a separate bowl, whisk together the cocoa powder, heavy cream, and milk until smooth and well combined.
Step 6: Pour the cocoa mixture evenly over the top of the brownie batter in the slow cooker.
Step 7: Cover and cook on low for 2 to 2.5 hours. The edges should be set, and a toothpick inserted near the edges should come out mostly clean but with a gooey center remaining.
Step 8: Let the pudding rest for 10 minutes before scooping into bowls and serving. Enjoy the molten chocolate center while it’s warm.

Tips & Variations

For a nutty crunch, add chopped walnuts or pecans to the brownie batter before cooking.
Swap semi-sweet chocolate chips for dark or milk chocolate chips to adjust sweetness and flavor.
Try adding a teaspoon of almond or hazelnut extract in place of vanilla for a unique twist.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate.
Ensure not to overcook; the center should stay soft and gooey for the signature lava effect.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for 20-30 seconds or heat gently in the slow cooker on low for about 30 minutes. The chocolate lava will regain its gooey texture, and the brownie base will remain moist.

How to Serve

A white bowl holds a rich, dark brown chocolate dessert with a moist, glossy texture filling the bowl fully. On top, there is a fluffy white layer of whipped cream that looks soft and light. Scattered on the whipped cream and dessert are small dark chocolate pieces and one large square dark chocolate piece leaning against the whipped cream. The bowl is placed on a light gray cloth on a surface with a white marbled texture, and a silver spoon is placed to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade brownie batter instead of boxed mix?

Yes, you can use your favorite homemade brownie recipe, but using a boxed mix simplifies preparation and typically ensures consistent fudgy results ideal for this dessert.

What if I don’t have a slow cooker? Can I bake this in the oven?

This recipe is designed for slow cooking to create the lava effect. Baking in an oven may alter the texture; however, you could try baking in a water bath at low temperature to mimic slow cooking, but results may vary.

Slow Cooker Chocolate Lava Brownie Pudding Recipe

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4.4 from 88 reviews

This Slow Cooker Chocolate Lava Brownie Pudding is a rich, gooey, and indulgent dessert that combines the fudgy texture of brownies with a luscious molten chocolate center. Using a slow cooker ensures a perfect, evenly cooked treat with minimal effort, making it ideal for busy bakers who want a warm, comforting chocolate dessert without turning on the oven. The combination of boxed brownie mix, chocolate chips, cocoa powder, heavy cream, and milk creates a velvety chocolate sauce that melts into the brownies as they cook, delivering a decadent experience with every spoonful.

Author: Lena
Prep Time: 15 minutes
Cook Time: 2 to 2.5 hours
Total Time: 2 hours 15 minutes to 2 hours 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Brownie Base

1 box (18.4 oz) brownie mix
1/4 cup vegetable oil
2 large eggs
1/4 cup water
1/2 cup semi-sweet chocolate chips
1 tsp vanilla extract

Chocolate Lava Sauce

1/4 cup cocoa powder
1/2 cup heavy cream
1/2 cup milk

Instructions

Prepare the Slow Cooker: Grease the slow cooker insert thoroughly with non-stick cooking spray or butter to prevent the brownie from sticking during cooking.
Make Brownie Batter: In a large mixing bowl, combine the brownie mix with vegetable oil, eggs, and water according to the package instructions. Stir well until the batter is smooth.
Add Chocolate Chips and Flavoring: Fold the semi-sweet chocolate chips and vanilla extract into the prepared brownie batter to add extra melt-in-your-mouth chocolate and aroma.
Pour Batter into Slow Cooker: Transfer the brownie batter evenly into the greased slow cooker insert, spreading it out to cover the bottom.
Prepare Chocolate Lava Sauce: In a separate bowl, whisk together the cocoa powder, heavy cream, and milk until the mixture is smooth and free of lumps.
Add Lava Sauce Over Batter: Gently pour the cocoa mixture evenly over the brownie batter in the slow cooker, ensuring it spreads across the surface.
Cook the Dessert: Cover the slow cooker with its lid and cook on the low heat setting for 2 to 2.5 hours. The dessert is done when the edges are set and a toothpick inserted near the edges comes out mostly clean with some gooey chocolate in the center.
Rest Before Serving: Turn off the slow cooker and let the pudding sit with the lid off for 10 minutes. This resting period allows the flavors to meld and the pudding to firm up slightly for easier serving.
Serve: Scoop the warm chocolate lava brownie pudding into bowls. Optionally, serve with vanilla ice cream or whipped cream for an enhanced dessert experience.

Notes

Cooking times may vary depending on your slow cooker model; start checking at 2 hours to avoid overcooking.
For added texture and flavor, try mixing in chopped walnuts or pecans with the brownie batter.
To customize flavor, experiment with different chocolate chips such as dark or milk chocolate.
Allowing the pudding to rest is crucial for achieving the ideal gooey lava effect without excessive dripping.
Leftover pudding can be reheated in a microwave for 20-30 seconds or in the slow cooker on low for 30 minutes.
Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for complementary flavors and temperature contrast.

Keywords: slow cooker dessert, chocolate lava cake, brownie pudding, easy chocolate dessert, slow cooker brownies, gooey chocolate dessert, molten chocolate pudding