These Slow Cooker Hot Chocolate Brownies are rich, gooey, and perfect when you want that warm, chocolatey treat without turning on the oven.
They’re super simple to throw together and they come out ultra fudgy with that hot cocoa flavor we all crave when it’s chilly outside.
You just mix, pour, and let the slow cooker do its thing.
It smells amazing while cooking, and even better when you crack the lid and dig in.
Why I Love This Recipe
This recipe is one of those lazy genius desserts. I first made it during a snowstorm when we lost power — but had our trusty slow cooker running off a generator. It came out warm, gooey, and packed with that nostalgic hot cocoa flavor. Now it’s a go-to winter dessert in our house.
Perfect for cozy nights, potlucks, or anytime you want a warm brownie
No oven needed
Everything mixes in one bowl
Smells like a mug of hot chocolate while it cooks
What You’ll Need
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- Non-stick spray or butter for greasing the slow cooker
Makes
8 servings
Cook Time
2 to 2 ½ hours on LOW in the slow cooker
Why This Recipe Works (Quick Science)
The slow cooker creates a low, moist heat that keeps the brownies ultra soft and gooey in the center. The lid traps steam, making these brownies more like a fudgy cake-meets-pudding. Baking powder helps them rise just slightly while still keeping that rich, dense texture. The marshmallows melt into the batter for pockets of gooey sweetness.
Common Mistakes
- Overcooking: It’s easy to let these go too long. Start checking at 2 hours.
- Not greasing the slow cooker well: These will stick! Use spray or rub with butter generously.
- Mixing too much: Overmixing the batter can make them tough. Stir just until combined.
- Using the HIGH setting: Stick to LOW heat or they’ll dry out and cook unevenly.
What to Serve With
- A scoop of vanilla ice cream
- Whipped cream on top
- A mug of hot chocolate (yes, double cocoa!)
- Fresh berries for a tart contrast
- A drizzle of salted caramel or chocolate sauce
FAQ
Can I double the recipe?
Yes, just be sure your slow cooker is big enough (at least 6-quart) and add 30 minutes to the cooking time.
Can I bake this in the oven?
Totally. Pour the batter into a greased 8×8 pan and bake at 350°F for 25–30 minutes.
Can I use hot cocoa mix instead of cocoa powder?
You can, but reduce the sugar slightly since cocoa mix is sweetened.
Substitutions and Variations
- Swap mini marshmallows for chopped large marshmallows
- Add crushed graham crackers for a s’mores version
- Use dark chocolate chips or milk chocolate instead of semi-sweet
- Add 1/4 cup chopped nuts for crunch
- Use coconut oil instead of butter for a dairy-free version
Make Ahead Tips
You can mix the dry ingredients ahead of time and store them in a sealed container for up to a week. You can also fully make and cool the brownies, then reheat individual servings in the microwave for 15–20 seconds.
Tools You’ll Need
- 6-quart slow cooker
- Mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Non-stick spray or butter
Let’s Make It!
Step 1: Melt the Butter
Melt 1/2 cup unsalted butter (1 stick) in the microwave or on the stove until fully liquid. Let it cool slightly before mixing.
Step 2: Mix Wet Ingredients
In a mixing bowl, combine the melted butter with 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Stir until smooth and creamy.
Step 3: Add Dry Ingredients
Add 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder to the bowl. Gently fold into the wet mixture until just combined — don’t overmix.
Step 4: Stir in Chocolate Chips
Fold in 1/2 cup semi-sweet chocolate chips until evenly spread throughout the batter.
Step 5: Pour into Slow Cooker
Grease your slow cooker with non-stick spray or butter. Pour the brownie batter in and smooth the top. Sprinkle 1/2 cup mini marshmallows evenly over the top.
Step 6: Cook on LOW
Cover and cook on LOW for 2 to 2½ hours. The edges should be set and the center just slightly soft — like a lava brownie!
Step 7: Cool Slightly and Serve
Turn off the slow cooker and let brownies cool for about 15–20 minutes. Scoop into bowls and serve warm.
Leftovers + Storage
Let leftovers cool fully, then store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for about 15 seconds to bring back the gooey texture. You can also freeze portions in a sealed container for up to 2 months — just thaw and reheat when ready.
Macros (per serving, based on 8 servings)
Calories: 285
Fat: 14g
Carbs: 38g
Sugar: 26g
Protein: 3g
Wrap Up
These Slow Cooker Hot Chocolate Brownies are seriously the easiest way to get a warm, gooey chocolate fix. No oven, no fuss — just a bowl, a slow cooker, and some pantry staples. Give this recipe a try and let me know how yours turn out in the comments! I’d love to hear what toppings you added or if you tried a fun twist.
