Slow-cooker Cream Cheese Brownies
This decadent brownie recipe combines rich chocolate with a creamy, marbled cheesecake topping for the ultimate indulgence. Baked in a slow cooker, these brownies are sticky, fudgy, and irresistible, with a perfect balance of sweetness and richness. Each bite offers a delightful contrast of textures, from the gooey center to the crisp edges. This dessert is sure to become a favorite for anyone with a sweet tooth!
— Constant Cookbook
Ingredients
- 90g/3¼oz good-quality plain chocolate
- 115g/4oz butter
- 275g/9¾oz caster sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 90g/3¼oz plain flour
- 75g/2¾ full-fat cream cheese
- 1 heaped tbsp condensed milk
Instructions
- Line the base of a slow cooker with baking parchment.
- Suspend a heatproof bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted.
- Remove the bowl from the heat, then beat in the sugar until well combined (it will look slightly lumpy, but donât worry).
- Beat in each egg, one at a time, until well combined, then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker.
- In the same bowl, mix the cream cheese with the condensed milk (it might look almost curdled, but again, donât worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture, one at a time, swirling each through the mixture using a skewer to create a marbled effect. (Donât mix in the cream cheese completely.)
- Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours, testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean, and the top of the brownies look cooked (see tip), the brownies are ready.
- Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled.
- To serve, cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp, chewy edges.
Prep Time
PT30M
Yield
Makes 20-24
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