Slow Cooker Triple Chocolate Brownie Sundae


  • 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
  • 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.
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