Ingredients

The following ingredients have 16 Servings
  • 12 Ounces Gluten Free Brownie Mix (such as Bob's Red Mill brand)
  • 1 ½ Cups Unsalted Butter (melted)
  • 1 Large Egg
  • 2 Teaspoons Pure Vanilla Extract
  • ¾ Cup Water
  • ½ Cup Chocolate Chips
  • 14 Ounces Canned Sweetened Condensed Milk
  • 1 ½ Teaspoons Pure Vanilla Extract
  • 12 Ounces Semi-Sweet Chocolate Chips

Instruction

  • Spray a 3.5 quart casserole slow cooker OR a 6 quart or larger with non-stick cooking spray and set aside.
  • To a large mixing bowl add the brownie mix, butter, egg, vanilla and water.
  • Mix together with either an electric hand mixer or a large wooden spoon until just combined together.
  • Fold in the chocolate chips.
  • Pour brownie batter into the prepared slow cooker.
  • Place clean kitchen towel or several layers of paper towels between the lid of the slow cooker and the base to catch excess moisture.
  • Cook on HIGH for 2 ½ to 3 hours or until a toothpick inserted in the middle of the brownies comes out moist but clean.
  • Allow brownies to cool completely before frosting.