Slow Cooker Triple Chocolate Brownie Sundae

Get ready for this ooey gooey brownie sundae, perfect for keeping warm and serving for parties or for big family dinners. If you are cooking to cool and remove the brownies, then cut out parchment paper and line the bottom of the pot before setting the slow cook time. We leave these set on warm after cooking, and serve delicious gooey scoops from the pot for the perfect brownie sundae!

Cuisine

American

Difficulty

Easy

Diet

Vegetarian

Cooking Technique

Slow Cook

Keywords

8 servings, all-purpose flour, american, baking powder, bittersweet chocolate chips, chocolate chips, chocolate sauce, cook 2 hour, cream, dark chocolate chips, easy, eggs, granulated sugar, ice cream, Instant Pot Culinary Team, milk chocolate chips, prep 15 min, salt, semisweet chocolate chips, slow cook, sprinkles, syrup, unsalted butter, unsweetened cocoa powder, vanilla extract, vegetarian, whipped cream

Prep Time

15 min

Cook Time

2 hour

Servings

8 Servings

Ingredients

12 ounces semisweet chocolate chips
½ cup unsalted butter
1 cup granulated sugar
3 eggs
½ cup unsweetened cocoa powder
1 ½ cups all-purpose flour
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
½ cup dark chocolate chips
½ semisweet chocolate chips
½ milk chocolate chips
Vanilla ice cream
Whipped cream
Chocolate syrup
Rainbow sprinkles

Instructions

Turn the Sauté function on Normal/Medium for 5 Minutes. Add the unsalted butter and stir until melted. Press Cancel.
Add 12 ounces of semisweet chocolate chips and whisk constantly until melted.
Whisk in the granulated sugar, then eggs. Careful to mix quickly otherwise the eggs will cook.
Stir in the cocoa powder, flour, vanilla extract, salt, and baking powder until a thick batter has formed. Fold in the dark chocolate chips, semisweet chocolate chips, and milk chocolate chips.
If preparing the brownies to cool and serve later, transfer the batter to a bowl and line the bottom of the pot with parchment paper. Return the batter to the pot and spread evenly. The parchment paper will help remove the brownies from the pot once complete. If serving the brownies warm from the pot, spread the batter along the bottom of the pot and proceed with cooking.
Slow Cook on Low for 2 Hours with the lid on, or until the brownies are set. Remove the lid and allow to sit for 10 Minutes before scooping.
Serve each sundae with a scoop of brownie. Top with a scoop of vanilla ice cream, whipped cream, chocolate syrup, and rainbow sprinkles.