Fudgy Crockpot Brownie Pudding Recipe – Perfect Slow Cooker Dessert

Posted on December 11, 2025

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Picture this: a slow cooker bubbling away in the corner of your kitchen, filling your house with the irresistible smell of rich chocolate. That’s exactly what happens when you make this Fudgy Crockpot Brownie Pudding. It’s the kind of dessert that feels indulgent and fancy, but is so easy you’ll wonder why you haven’t been making it for years.

This recipe is like a brownie and pudding had a baby—a gooey, fudgy, chocolatey dream that you scoop out like molten gold. And the best part? The crockpot does all the work. You just mix, pour, and let it do its magic while you relax. I’ve made this for family gatherings, movie nights, and even as an impressive dessert for dinner guests. It always steals the show.

Why You’ll Love This Recipe

Real talk: this Fudgy Crockpot Brownie Pudding recipe is a game changer. Here’s why it’s a must-try:

Effortless to make: You only need about 10 minutes of prep before the slow cooker takes over. No oven, no fuss.
Gooey and decadent: It’s like eating the best part of a brownie—the melty, fudgy center—with a pudding-like texture.
Perfect for entertaining: Serve it straight from the crockpot with ice cream, and watch your guests swoon.
Minimal cleanup: One bowl for mixing, one crockpot for cooking. Done and dusted.
Customizable: You can add mix-ins like chocolate chips, nuts, or even caramel swirls to make it extra special.

Honestly, this is one of those desserts you’ll make once and keep coming back to. It’s comforting, impressive, and ridiculously good.

What Ingredients You’ll Need

Here’s everything you need to make this slow cooker masterpiece. Bonus: you probably already have most of it in your kitchen.

For the Base:

All-purpose flour: 1 cup (120g). You could use gluten-free flour if needed, but stick to a 1:1 baking blend for best results.
Cocoa powder: ½ cup (50g). Use unsweetened cocoa powder—Dutch-process works too for a richer flavor.
Granulated sugar: 1 cup (200g). Sweet enough without being cloying.
Baking powder: 1 teaspoon. This gives the pudding just a bit of lift.
Salt: ¼ teaspoon. Enhances the chocolate flavor—don’t skip it!
Milk: ½ cup (120ml). Whole milk works best, but you can use 2% or even almond milk if you prefer.
Butter: ¼ cup (60g), melted. Butter is key for that fudgy richness. I use unsalted to control the salt level.
Vanilla extract: 1 teaspoon. The secret to making desserts taste amazing—always use pure vanilla if you can.

For the Topping:

Brown sugar: ½ cup (100g). Creates that caramelized gooey topping that makes this pudding so irresistible.
Cocoa powder: ¼ cup (25g). More chocolate? Always a good idea.
Boiling water: 1 ¾ cups (420ml). Sounds strange, but trust me—this is what creates the pudding-like texture.

Optional but amazing: Add ½ cup of chocolate chips or chopped nuts for extra texture and flavor.

Equipment Needed

You don’t need much to make this recipe. Your slow cooker does most of the heavy lifting!

Slow cooker: I use a 6-quart crockpot, but anything between 4-6 quarts will work.
Mixing bowl: Just one bowl—easy cleanup!
Whisk or spatula: For mixing the batter. A whisk works best for getting rid of lumps.
Measuring cups and spoons: Precision matters when baking, even in a crockpot.

Pro tip: If you’re worried about cleanup, you can line your slow cooker with parchment paper or use a crockpot liner.

How to Make It: Step-by-Step

Let’s get into it! This recipe is super simple to follow, and I’ve included all my best tips along the way.

Prep your slow cooker: Grease the inside of your crockpot with butter or cooking spray. This will make cleanup so much easier later.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Make sure everything is evenly combined.
Add the wet ingredients: Pour in the milk, melted butter, and vanilla extract. Mix until you have a smooth batter—it should be thick but pourable.
Spread the batter: Transfer the batter into your greased slow cooker, spreading it out evenly with a spatula.
Make the topping: In a small bowl, combine the brown sugar and cocoa powder. Sprinkle this mixture evenly over the batter.
Add the boiling water: Slowly pour the boiling water over the top of the batter and topping. Don’t stir—it’s supposed to look strange! This step creates the fudgy pudding layer as it cooks.
Cook: Cover and cook on high for 2-2.5 hours. Resist the urge to peek—it needs consistent heat to create that gooey texture. You’ll know it’s done when the edges are set but the center is still jiggly.
Serve: Let it cool for 10-15 minutes before serving. Scoop out portions and serve warm with a scoop of vanilla ice cream or whipped cream.

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe more times than I care to admit:

Don’t overmix: Once you add the wet ingredients to the dry, mix just until combined. Overmixing can make the texture dense instead of gooey.
No peeking: Keep that slow cooker lid closed! Opening it lets heat escape, which can mess up the cooking process.
Use boiling water: This step is non-negotiable—it’s what creates the pudding layer.
Serve warm: This dessert is best enjoyed warm. The gooey brownie pudding texture is perfect right out of the crockpot.
Leftovers: If you have leftovers (unlikely!), store them in the fridge and reheat in the microwave for 20-30 seconds.

Ways to Mix It Up

Once you’ve mastered the basics, you can play around with flavors and add-ins. Here are some ideas:

Peanut Butter Swirl: Dollop spoonfuls of peanut butter onto the batter before adding the topping, and swirl it in lightly.
Mint Chocolate: Add ½ teaspoon peppermint extract to the batter and sprinkle crushed Andes mints on top before serving.
Caramel Explosion: Drizzle caramel sauce over the batter before adding the topping for a gooey caramel twist.
Nutty Delight: Stir in ½ cup chopped pecans or walnuts for a crunchy texture.
Spicy Chocolate: Add a pinch of cayenne pepper and cinnamon for a Mexican hot chocolate vibe.

Get creative—this recipe is super forgiving and totally customizable!

Serving Ideas & Storage

Serving Suggestions:

Top with a scoop of vanilla ice cream or whipped cream for that hot-and-cold magic.
Drizzle chocolate or caramel sauce for extra indulgence.
Pair with a hot cup of coffee or a cold glass of milk.

Storage Tips:

Room temperature: Store leftovers in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 4 days. Reheat individual portions in the microwave for about 20 seconds.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Nutritional Info & Health Benefits

Let’s be honest—this isn’t a health food, but it’s worth every bite. Here’s the breakdown:

Nutritional Info (per serving):
Calories:	290
Protein:	4g
Carbs:	45g
Fat:	12g
Fiber:	2g

It’s chocolatey, comforting, and a total treat—perfect for those times when you just need a little indulgence.

Final Thoughts

If you’re looking for a dessert that’s easy, impressive, and absolutely delicious, this Fudgy Crockpot Brownie Pudding is it. Whether you’re making it for a cozy family night or wowing guests at a dinner party, it’s guaranteed to be a hit.

Try it out, experiment with the variations, and make it your own. Don’t forget to let me know how it turns out! I’d love to hear your thoughts in the comments—or tag me on Instagram with your creations.

Happy slow cooking, and enjoy every gooey, fudgy bite!

FAQs

Q: Can I use a smaller crockpot?

A: Yes! A 4-quart slow cooker works fine, but the pudding may take slightly longer to cook. Just keep an eye on the edges—they should be set while the center stays gooey.

Q: Can I use almond milk instead of regular milk?

A: Absolutely. I’ve done this before and it works perfectly. Just make sure it’s unsweetened to avoid altering the flavor.

Q: Can I make this ahead of time?

A: Yes, but it’s best served warm. You can cook it ahead, refrigerate, and reheat individual portions in the microwave.

Q: What’s the texture supposed to be like?

A: The edges will be set like a brownie, while the center will be gooey and pudding-like. That’s the magic!

Q: Can I add chocolate chips?

A: Absolutely! Fold in ½ cup of chocolate chips into the batter for extra bursts of chocolatey goodness.

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