Mile-High Chocolate Fudge Brownies

Ingredients · for 16 (scales to your household)

• 1 cup Butter $3.42
• 2 cups Sugar $0.59
• 4 Eggs $1.61
• 1 1/2 cups Unsweetened cocoa powder $5.22
• 1 tsp Salt $0.05
• 1 tsp Baking powder $0.04
• 1 tbsp Pure vanilla extract $0.30
• 1 1/2 cups All-purpose flour $0.43
• 1 cup Milk chocolate chips $4.04

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Line a 6- to 8-quart (5.5- to 7.5-liter) slow cooker with an aluminum foil barrier and then parchment paper.
2. In a large bowl, use a large rubber spatula to combine the butter and sugar.
3. Using an electric mixer on medium speed, mix in the eggs and then reduce the mixer speed to low and mix in cocoa powder, salt, baking powder, and vanilla extract.
4. Using the spatula, stir in the flour and chocolate chips. Pour the batter into the slow cooker.
5. Cover and cook on high for 3 to 4 hours or until the center of the brownies is firm.
6. Transfer the brownies to a wire rack to cool before slicing. Store in the refrigerator for up to 4 days.
7. TIP: It can be difficult to tell when brownies, breads, and other desserts are finished in the slow cooker because the center often remains shiny and appears to be uncooked. The best way to test for doneness is to tug on the parchment liner to see if the middle jiggles. If it jiggles, the center is still undercooked.

Per serving