Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

Brownies

Slow Cooker Chocolate Raspberry Brownies

by 34 Comments

Slow Cooker Chocolate Raspberry Brownies are sure to please the most finicky eaters. These treats are fudgy, chewy and oh so chocolaty and with all the attributes of a great brownie! You’ll only need 15 minutes of prep time and your slow cooker does the rest!

Slow Cooker Chocolate Raspberry Brownies

These chocolate brownies came to be purely by mishap and all because my gas oven refused to ignite but that’s a whole other story.

I had never before used my slow cooker in baking. I’ve always associated it with savory meals and never would have thought it could produce such a delightful treat.

A whole other chocolate recipe was lined up for Valentine’s Day on my blog. I sat there going stir crazy as to what I could possibly do…and then Ricardo saved the day! Ricardo si! With a sudden flashback of these slow cooker chocolate brownies with its crackly, crispy top, I zeroed in on just the exact Ricardo magazine which had graced these beauties on the front cover no less.

Slow Cooker Chocolate Raspberry Brownies

You will find that these brownies are not on the cakey side but rather more dense in texture and will satisfy any chocolate cravings you may have. With crispy outer edges and soft fudgy middles, they are sure to please every palette. As an added bonus, prep time is fairly quick and easy and the slow cooker slowly and surely wins the race.

Slow Cooker Chocolate Raspberry Brownies

For Fail Proof Slow Cooker Chocolate Raspberry Brownies

You’ll want to first start by preparing your slow cooker. Make sure to grease the inside with butter or margarine.

To prevent scorched edges and also facilitate the removal of the brownies, line the bottom of the slow cooker with parchment paper, over extending along the sides.

Slow cookers vary from one model to another therefore use the estimated cooking time as a guideline. I increased mine by 10 minutes.

Feel free to use any good quality dark chocolate of your choice. I used dark raspberry chocolate left over from these Chocolate Raspberry Cream Cheese Cookies.

Slow Cooker Chocolate Raspberry Brownies

These brownies are rather lovely on their own but a scoop of ice-cream certainly makes them a little more indulgent!

Slow Cooker Chocolate Raspberry Brownies

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

 
Slow Cooker Chocolate Raspberry Brownies
Print Recipe

Slow Cooker Chocolate Raspberry Brownies

These slow cooker chocolate raspberry brownies are fudgy, chewy and oh so chocolaty, with all the attributes of a great brownie!
Course: Dessert
Servings: 12
Author: Marisa

Ingredients

  • 150 grams dark raspberry chocolate or any dark chocolate of your choice
  • 3/4 cup unsalted butter cubed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup all purpose flour
  • 3/4 walnuts roasted and chopped (optional)

Instructions

  • Use butter or margarine to butter the inside of your slow cooker.
  • Cut out a piece of parchment paper large enough to line the bottom while extending up the sides of the slow cooker.
  • Place the chocolate and butter in a microwave safe bowl.
  • Next, melt the butter and chocolate together on high while stirring at 30 second intervals.
  • Once melted allow the chocolate and butter mixture to cool.
  • When cooled whisk in the sugar.
  • Next, whisk in the eggs, vanilla and the salt.
  • Add the flour to the mixture and stir well for about 2 minutes.
  • Stir in the chopped walnuts and pour the mixture into the prepared slow cooker.
  • Cover the slow cooker with the lid and cook on low heat for about 2 hours and 15 minutes.
  • Not all slow cookers are made equally and the cooking times can vary. I added 10 extra minutes to the cooking time.
  • You will want to look for edges that are thoroughly cooked while the center is somewhat softer.
  • When the brownies are ready, remove the inside container from the slow cooker and allow to cool for about 1 hour with the lid on.
  • Once cooled run a rubber spatula around the brownies.
  • For easy removal, hold on to the excess parchment paper and pull up then out onto a cutting board. (This is easier if brownies are completely cooled)

Notes

Adapted from Ricardo Magazine, Fall issue

Mini Brownie Bites with Cream Cheese Frosting

by 46 Comments

These Mini Brownie Bites with Cream Cheese Frosting are a two bite marvel and an absolute delicious addition to any Halloween Party!

Mini Brownie Bites with Cream Cheese Frosting

When it comes to Halloween baking, I’m not really much into the creepy, spooky or ghoulish treats. I’m more into something that has the cutesy factor.

These adorable mini brownie bites sure do and some! They’re rich, chocolaty and dense in texture without being overly sweet.

If you are fairly new to baking, you will find them delightfully easy to make. And if piping the frosting seems somewhat intimidating to you, simply give it a try by practicing first.

Set a cookie sheet lined with parchment paper on a counter. Fit any piping tip of your choice into a pastry bag and fill the bag with frosting.

Start piping directly onto your parchment lined cookie sheet. Then simply scrape off the frosting back into the pastry bag and you’re good to go. Easy right!

Orange cream cheese frosting in a white bowl.

The brownie recipe comes from one of my very own favourite magazines, Better Homes and Garden.

I tweaked it somewhat, simply for personal taste, by using my favourite cream cheese frosting.

Then, I tinted the frosting with orange icing colour and switched it up to give it a Halloween flare. I just adore the chocolate and cream cheese combination!

Freshly baked mini chocolate brownies in a baking pan.

You’ll need 3, 12 hole mini muffin pans to make this recipe. It’s a worthy investment as this recipe is one you’ll be making over and over again.

It’s super easy to make and totally fun! You can also adapt this recipe to suit any occasion of your choice!

How to make coloured cream cheese frosting

To make the frosting you’ll need:

  • cream cheese
  • butter
  • powdered sugar
  • vanilla extract
  • Orange icing colour

Combine the cream cheese, butter, icing sugar and vanilla in a medium bowl and beat until combined.

Alternately, you can also use a food processor to mix the frosting ingredients together.

Tint the icing with Wilton’s orange icing colour.

A little goes a long way so start with a little bit at a time, just until you get the desired colour. I used barely 1/8 of a teaspoon.

Use a large pastry bag fitted with a star tip to pipe the frosting onto each brownie. (I used the 1M tip from Wilton).

You’ll need to refrigerate the frosted brownies for 30 minutes. This will set the frosting and makes it easier to dip into the chocolate glaze.

Chocolate brownies with orange frosting on a white plate.

How to make chocolate dipping glaze

For the chocolate glaze, place 1/4 cup of cubed butter, 2 ounces of semi-sweet chocolate in a small sauce pot over low heat and stir until melted and smooth.

Then simply remove it from the heat and stir in the corn syrup.

Set it aside and allow to cool for about 10 minutes.

Decorating mini brownies with frosting and sprinkles.

Once cooled dip the top of each brownie, about 3 quarters in, into the chocolate glaze.

Sprinkle the mini brownies with nonpareils and refrigerate till the chocolate is set, for about 15 minutes.

Brownie bites topped with cream cheese frosting and sprinkles on a white platter.

These mini brownie bites with cream cheese frosting store very well in an airtight container, refrigerated for up to 5 days.

They’re adorable, fun and oh so yummy!

Other Halloween treats you’ll love:

Ossi Di Morto Bones of the Dead

Chocolate Popcorn Halloween Cupcakes

Decorating mini brownies with frosting and sprinkles.
Print Recipe

Marisa

These Mini chocolate brownies topped with orange tinted cream cheese and dipped in melted chocolate are a delicious two bite marvel. They make a perfect Halloween treat topped with festive sprinkles.
Course: Dessert
Cuisine: American
Servings: 36 Mini Brownies

Ingredients

  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened dutch processed cocoa powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup butter melted

Cream Cheese Frosting

  • 3 ounces cream cheese
  • 1/4 pound butter
  • 1/2 pound powdered sugar
  • 2 teaspoons pure vanilla extract
  • orange icing colour I used Wilton's

Chocolate Glaze

  • 1/4 cup butter cubbed
  • 2 ounces semi-sweet chocolate
  • 4 teaspoons corn syrup light coloured
  • Halloween sprinkles

Instructions

  • Preheat ove to 350 degrees F.
  • Grease mini muffin pans or line with mini paper cups.
  • Place the flour and cocoa powder in a small bowl, stir and set aside.
  • Beat the sugar and eggs together in a large mixing bowl with an electric mixer on medium speed for 2 minutes or until thick and pale yellow in colour.
  • Beat in the flour mixture just until smooth.
  • Add in 1/2 cup of melted butter and stir until combined.
  • Divide the batter evenly among the prepared muffin tins.
  • Bake for about 10 to 12 minutes or when a toothpick inserted in the middle comes out clean.
  • Let the brownies cool in the pan for about 5 minutes then carefully remove the brownies from the baking pan and transfer on a wire rack to cool completely.

Cream Cheese Frosting

  • Combine all the frosting ingredients in a medium bowl and beat until well combined.
  • Tint the frosting with the orange icing colour. A little goes a long way so start with a little bit at a time and stir till you get the desired shade of orange. I barley used 1/8 of a teaspoon.
  • Use a large pastry bag fitted with a star tip to pipe the frosting onto each brownie. I use the 1M tip from Wilton.
  • Refrigerate the frosted brownies for 30 minutes. This will set the frosting making it much easier to dip in the chocolate.

Chocolate Glaze

  • Place 1/4 cup of cubed butter and 2 ounces of semi-sweet chocolate in a small sauce pot.
  • On low heat, stir until the butter is melted and the chocolate mixture is smooth.
  • Remove the mixture from the heat and stir in the corn syrup.
  • Ste the glaze aside to cool for about 10 minutes.
  • Once cooled, dip the top of each brownie into the chocolate glaze.
  • Top with the Halloween sprinkles and refrigerate until the chocolate sets. For about 15 minutes before serving.

Notes

These mini brownie bites with cream cheese frosting store very well in an airtight container, refrigerated for up to 5 days.