RecipeSlow Cooker Chocolate Fudge Brownie Cakes

Nutrition Facts
Amount per Serving
  • Calories: 390
  • Protein: 6 g
  • Total Fat: 22 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 11 g
  • Cholesterol: 95 mg
  • Total Carbohydrate: 52 g
  • Dietary Fiber: 4 g
  • Total Sugar: 43 g
    • Natural Sugar: 1 g
    • Added Sugar: 42 g
  • Sodium: 45 mg

When a molten chocolate cake and fudgy brownie cross in the slow cooker, it’s a chocolatey goodness explosion. Insanely rich and deliciously moist, these dessert cakes are perfect for a special dinner date or when you’re just looking to pamper your sweet self. P.S. If you wind up with leftovers (never happens in my house) stash ‘em in the fridge and warm in the microwave when you’re ready for round two. 

* Unfortunately, you cannot make these fudge cakes, nor my Slow Cooker Chocolate Banana Fudge Cakes, in the Instant Pot as it doesn’t perform like a classic 6-quart slow cooker. An Instant Pot is a smaller container and seals in the moisture, even more so than the crockpot. 

  • Prep time
  • Total Time
This recipe makes 2 servings
  • • 2 ramekins (3.5 to 4 ounces each)
  • Cocoa powder, to dust ramekins
  • • ⅔ cup semisweet chocolate chips 
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract 
  • 1 teaspoon grapeseed oil 
  • Pinch salt
  • 1 tablespoon whole wheat flour

Generously spray the bottom of each ramekin with nonstick oil spray and lightly dust with cocoa powder. Set aside. No need to worry about getting the cocoa to go up the sides. If the bottom and sides are well-coated with oil spray, the cakes will slide out easily while still warm. 

In a small microwave-safe bowl, add the chocolate chips and microwave for 30 to 60 seconds or until chocolate has melted. Be sure to stir halfway through to prevent scorching. Stir until silky smooth and no lumps remain. Set aside. 

In a medium bowl whisk together the egg, maple syrup, vanilla extract, grapeseed oil and salt. Mix until well incorporated. Add the melted chocolate and whisk until combined. Using a rubber spatula gently fold in the flour. Evenly divide the batter between both prepared ramekins.

Place the ramekins in the bottom of a slow cooker. Cover and set the slow cooker to high. Cook for 1 hour 30 minutes for a fudgy consistency. Remove lid. Allow brownies to sit for 2 minutes or so before carefully inverting onto a plate. Serve warm. 

Note: If you don’t have a slow cooker, bake the ramekins in the oven at 350°F for 25 minutes. 

Try these Orange-Chamomile Blondies!