Crock Pot Brownie
Indulge in the decadence of this Amazing Slow Cooker Brownie. Unlike a traditional Brownie, my slow cooker Brownie is creamy and soft and ooey and gooey and definitely irresistible.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
7/27/2026
Crockpot Brownie
This crockpot brownie is rich, fudgy, and packed with chocolate, with a crackly top and soft center that makes every bite feel extra indulgent. It is an easy, oven-free dessert that is delicious on its own or topped with ice cream and a generous drizzle of chocolate syrup.
Servings: 8
Prep Time: 15 minutes
Cook Time: 3 to 4 hours
Total Time: 3 hours 15 minutes to 4 hours 15 minutes
Ingredient Breakdown
Gluten-Free Flour
Gluten-free all-purpose flour gives the brownie structure while keeping the recipe gluten-free. I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, which is designed to replace conventional all-purpose flour without requiring additional gums or binders.
Measure the flour carefully and avoid packing it into the measuring cup. Adding too much flour can make the finished brownie dry or cakey instead of dense and fudgy.
Cocoa Powder
Cocoa powder adds deep chocolate flavor without adding extra sweetness. It works alongside the melted chocolate chips to create a rich, balanced brownie batter.
Break apart any visible lumps before combining it with the flour and baking powder so the cocoa is distributed evenly throughout the batter.
Dairy-Free Butter
Melted dairy-free butter combines with the chocolate chips to create the smooth, rich base of the brownie batter. Conventional butter can be substituted at the same ratio.
The butter and chocolate chips are melted together gradually in the microwave. Stirring between each interval helps the chocolate melt smoothly without overheating.
Dairy-Free Chocolate Chips
The first 1½ cups of chocolate chips are melted with the butter and create the primary chocolate base of the brownie. Dairy-free chocolate chips can be substituted with regular chocolate chips at the same ratio.
An additional cup of chocolate chips can also be folded into the completed batter for extra pockets of melted chocolate throughout the brownie.
Ingredients
1¼ cups gluten-free all-purpose flour, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
¼ cup cocoa powder
¾ teaspoon baking powder
½ cup dairy-free butter, melted
1½ cups dairy-free chocolate chips
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
Pinch of salt, optional
Nonstick cooking spray, for preparing the crockpot
Optional Add-In
1 cup additional dairy-free chocolate chips
Any dairy-free swaps can be substituted back to conventional dairy options at a one-to-one ratio.
Instructions
This recipe was developed using a 6-quart circular multi-cooker. A wider or oval slow cooker will spread the batter into a thinner layer, so the recipe quantities or cooking time may need to be adjusted.
Remove the liner from the crockpot and coat it lightly with nonstick cooking spray. Place two pieces of parchment paper across the bottom at a 90-degree angle to create a parchment sling, then lightly spray the parchment as well.
Add the melted dairy-free butter and 1½ cups of chocolate chips to a microwave-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Stir the sugar into the melted chocolate mixture. Add the eggs, vanilla extract, and optional pinch of salt, then stir until fully incorporated.
In a separate bowl, combine the gluten-free flour, cocoa powder, and baking powder.
Add the wet ingredients to the dry ingredients and mix just until the batter is incorporated. Fold in the optional additional cup of chocolate chips, if using.
Pour the brownie batter into the prepared crockpot liner and spread it into an even layer.
Cover and cook on low for 3 to 4 hours, or until a toothpick inserted into the center comes out clean.
Turn off the crockpot and allow the brownie to cool completely with the liner still inside the crockpot.
Once fully cooled, lift the brownie out using the parchment paper sling. Slice and enjoy.
Lauren’s Tips 💛
Do Not Overmix: Mix the wet and dry ingredients only until the batter is incorporated. Gluten-free batters can become gummy when they are mixed too aggressively or for too long.
Notes
Crockpot temperatures can vary, so begin checking the brownie at the 3-hour mark.
Make sure the parchment paper extends far enough up the sides of the liner to create handles for removing the brownie.
Allow the brownie to cool completely before lifting it from the crockpot. Removing it while warm may cause it to break apart.
The optional additional chocolate chips make the brownie richer and create pockets of melted chocolate throughout each slice.
Serve the brownie plain or top it with ice cream, whipped topping, chocolate syrup, caramel sauce, chopped nuts, or fresh berries.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use regular butter and chocolate chips?
Yes. Regular butter and conventional chocolate chips can replace the dairy-free versions at a one-to-one ratio.
Why do I need two pieces of parchment paper?
Placing the parchment sheets in opposite directions creates a sling with handles on multiple sides. This makes it much easier to lift the entire brownie out of the crockpot after it has cooled.
Can I cook the brownie on high?
Low heat is recommended because it allows the brownie to cook more evenly without causing the edges to finish too far ahead of the center.
Why does the brownie need to cool inside the crockpot liner?
The brownie is very soft when warm. Allowing it to cool completely gives it time to set so it can be lifted, sliced, and served without falling apart.
Can I leave out the additional chocolate chips?
Yes. The extra cup of chocolate chips is optional. The brownie will still have plenty of chocolate flavor from the melted chocolate chips and cocoa powder.
How do I know when the brownie is finished?
Insert a toothpick into the center of the brownie. It should come out clean when the brownie is fully cooked. Begin checking at the 3-hour mark because crockpot temperatures can vary.
Can I make this with conventional flour?
Yes. Conventional all-purpose flour can replace the gluten-free one-to-one baking flour at the same ratio.
What size crockpot should I use?
I developed this recipe using a 6-quart circular multi-cooker, and the ingredient amounts and cooking time are based on that size and shape. This recipe was not tested in a traditional oval slow cooker.
A crockpot with a larger cooking surface will spread the batter into a thinner layer, so the recipe quantities or cooking time may need to be adjusted.
What should I serve with crockpot brownies?
Serve them with vanilla ice cream, dairy-free frozen dessert, whipped topping, chocolate syrup, caramel sauce, chopped nuts, or fresh berries.
How should I store leftovers?
Allow the brownie to cool completely, then store it in an airtight container. Keep it at room temperature for up to 2 days or refrigerate it for up to 5 days.