Nonstick cooking spray
1 1/4 cup flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (= 1 stick and cut up into pieces)
8 ounces of chopped bittersweet chocolate chopped
1 cup sugar
3 large eggs lightly beaten
1 cup walnuts coarsely chopped
1 cup semi-sweet chocolate chips
parchment paper
Spray a 5-quart crockpot(slow cooker) with cooking spray. Line the bottom with parchment paper to fit and lightly spray the paper.
In a small bowl, mix together flour, cocoa, baking powder, and salt.
Place in a microwave-safe bowl, butter, and bittersweet chocolate and heat in 30-second intervals stirring, until the chocolate is melted. Add sugar, stir to combine. Add eggs and flour mixture, walnuts, and chocolate chips, stir until moistened do not over mix. Carefully pour into the slow cooker and smooth the top with a spatula.
Cover and cook on low for 3 1/2 hours. Then uncover and cook for 30 more minutes. Remove the crock and run a knife around the edge to loosen. Let cool for at least 2 hours. Flip onto the cutting board peel off the parchment paper and cut into squares. You can cut into squares and frost or leave plain and add your favorite ice cream, whipped cream, and hot fudge to the top.
For A Mocha and Chocolate Frosting:
Frosting:
2 cups powdered sugar
1 teaspoon of vanilla
old coffee
Add old morning coffee, a tablespoon at a time until desired thickness is enough to spread on the brownie.
add 2 tablespoons of softened butter. Beat till smooth.
Make a separate batch using the same ingredients (adding chocolate), 2 tablespoons of dry cocoa powder to the bowl mix till smooth.
Spread with white frosting then drizzle some of the chocolate frostings on top. If too thick add more coffee to thin.