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Crockpot Brownies Pudding

A truly magical and nostalgic dessert, this Crockpot Brownies Pudding combines rich, fudgy brownies with decadent chocolate pudding, all slow-cooked to perfection for an effortlessly easy and deeply comforting treat.
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box brownie mix (approx. 15 oz), your favorite brand
  • 2 large eggs or as directed on brownie mix package
  • 0.5 cup vegetable oil
  • 3 tbsp water
  • 1 package instant chocolate or chocolate fudge pudding mix (3.4 oz)
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional

Equipment

  • 6-7 quart slow cooker
  • Medium bowl
  • Nonstick cooking spray
  • Paper Towel

Method
 

  1. Step 1: Grab your 6-7 quart slow cooker and spray the inside generously with nonstick cooking spray to prevent sticking and ensure easy cleanup.
  2. Step 2: In a medium bowl, combine the brownie mix with the eggs, vegetable oil, and water, following the directions on your specific brownie mix package. Once thoroughly mixed to a rich, fudgy consistency, pour the batter evenly into your prepared slow cooker and spread it gently across the bottom.
  3. Step 3: In a separate medium bowl, whisk together the instant pudding mix and milk until smooth and lump-free. Carefully pour this creamy mixture directly over the brownie batter in the slow cooker, making sure not to stir it in; distinct layers are key for this dessert.
  4. Step 4: Place a paper towel across the top of the slow cooker before putting the lid on. This trick absorbs condensation, preventing the pudding from becoming watery on top.
  5. Step 5: Set your slow cooker to HIGH and cook for 2 to 3 hours. Begin checking around the 2-hour mark. The edges should appear slightly dry and firm, while the center should still look a bit jiggly and moist for the perfect pudding consistency.
  6. Step 6: Once done, serve this Crockpot Brownies Pudding warm. It’s delicious on its own, but a scoop of vanilla ice cream or a generous dollop of whipped cream will elevate it to another level of indulgence.

Notes

Make this dessert truly your own by experimenting with different instant pudding flavors like vanilla, butterscotch, or white chocolate. For added texture and flavor, consider stirring in chocolate chips, peanut butter chips, or chopped nuts (pecans or walnuts) into your brownie batter. After cooking, you can sprinkle with crushed candy bars or M&M's, or add a teaspoon of peppermint extract to the brownie batter for a holiday twist. For an adult version, a splash of Kahlua or coffee liqueur can be added to the pudding mix, slightly reducing the milk. To ensure the best results, avoid overcooking—the center should remain soft and jiggly. Always use a paper towel under the lid of your 6-7 quart slow cooker to absorb condensation and prevent a watery top layer. This dish is best served warm; store any leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat individual portions in the microwave until warm and gooey.