CrockPot Brownies
Ingredients
12 Ounces Brownie Mix
1 ½ Cups Unsalted Butter (melted)
1 Large Egg
2 Teaspoons Pure Vanilla Extract
¾ Cup Water
½ Cup Chocolate Chips
Frosting:
14 Ounces Canned Sweetened Condensed Milk
1 ½ Teaspoons Pure Vanilla Extract
12 Ounces Semi-Sweet Chocolate Chips
Directions
Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger with non-stick cooking spray and set aside.
To a large mixing bowl add the brownie mix, butter, egg, vanilla and water.
Mix together with either an electric hand mixer or a large wooden spoon until just combined together.
Fold in the chocolate chips.
Pour brownie batter into the prepared slow cooker.
Place clean kitchen towel or several layers of paper towels between the lid of the slow cooker and the base to catch excess moisture.
Cook on HIGH for 2 ½ to 3 hours or until a toothpick inserted in the middle of the brownies comes out moist but clean.
Allow brownies to cool completely before frosting.
Frosting:
In a large heavy saucepan on the stove top heat together the sweetened condensed milk, vanilla extract and chocolate chips over LOW heat until the chips are fully melted.
Pour frosting over top of brownies and then spread evenly over top with an off-set spatula.
Cut into serving sizes and enjoy!
