Crockpot Brownie Lava Cake – The Ultimate Gooey Chocolate Dessert
If you love warm, fudgy brownies and rich, molten chocolate cake, this Crockpot Brownie Lava Cake is going to be your new favorite dessert! It’s decadent, chocolatey, and effortless, thanks to the magic of the slow cooker. Just mix, pour, and let the crockpot do the work—no need to watch the oven!
Crockpot Brownie Lava Cake
If you’re a fan of easy, indulgent desserts, you’ll also love my Instant Pot Pineapple Upside Down Bites for a fruity twist or my No-Bake Cherry Cheesecake in a Jar for a creamy, effortless treat. And if you can’t get enough chocolate, check out my Air Fryer Oreos for another simple and delicious dessert!
This lava-style brownie cake is the perfect dessert for family gatherings, potlucks, or cozy nights in. The top bakes up like a classic brownie, while the bottom stays warm, gooey, and rich, creating the perfect spoonful every time. Serve it straight from the crockpot with a scoop of ice cream for the ultimate chocolate lover’s dream!
What You Will Love About This Recipe
✔ Minimal Effort – Just mix, pour, and let the crockpot do the work!
✔ Fudgy, Gooey Goodness – The perfect mix of brownies and molten chocolate.
✔ Great for a Crowd – Easy to make and keeps warm until serving!
Ingredients
1 box (3.9 oz.) Jello Instant Chocolate Pudding
1 box (16 oz) supreme original brownie mix (I used Betty Crocker)
1 cup chocolate chips (you can choose dark chocolate or milk)
1/3 cup of vegetable oil (I used olive oil but any vegetable oil will work)
¼ cup milk (I used 2%, you can use water as well)
1 egg
2 cups cold milk
How to Make Crockpot Brownie Lava Cake
- In a large mixing bowl, mix the brownie mix with the chocolate chips.
- Mix until the chocolate chips are coated.
- Add oil, milk and egg. Mix until all combined. Set aside. You can use a hand mixer on medium speed or a whisk. *For this step I followed the direction in the back of the brownie mix box. I substitute the water for milk.
- Oil the slow cooker, with oil or cooking spray. Set aside.
- In a mixing bowl, mix the cold milk and the Jello Instant Chocolate pudding. Use a whisk and mix until all combined.
- Pour the chocolate pudding into the slow cooker.
- Gently add the brownie mixture on top, one spoonful at the time, don’t mix in.
- Cook on high for 2 hours.
- Serve and Enjoy!
Tips & Tricks
- Use whole milk instead of water in the brownie mix for a richer flavor.
- Don’t stir the layers! The pudding on the bottom creates the lava effect.
- Check at 2 hours, but depending on your crockpot, it might need up to 2.5 hours.
FAQ’s
Crockpot Brownie Lava Cake
Crockpot Brownie Lava Cake is decadent, impressive, and surprisingly easy thanks to your slow cooker and the use of a box of brownie mix! Wow your guests with this super moist lava cake that they will be raving about for years!
Ingredients
- 1 box (16 oz) supreme original brownie mix (I used Betty Crocker)
- 1 cup chocolate chips (you can choose dark chocolate or milk)
- 1/3 cup of vegetable oil (I used olive oil but any vegetable oil will work)
- ¼ cup milk (I used 2%, you can use water as well)
- 1 egg
- 2 cups cold milk
- 1 box (3.9 oz.) Jello Instant Chocolate Pudding
Instructions
- In a large mixing bowl, mix the brownie mix with the chocolate chips.
- Mix until the chocolate chips are coated.
- Add oil, milk, and egg. Mix until all combined. Set aside. You can use a hand mixer on medium speed or a whisk. *For this step I followed the direction in the back of the brownie mix box. I substitute the water for milk.
- Oil the slow cooker, with oil or cooking spray. Set aside.
- In a mixing bowl, mix the cold milk and the Jello Instant Chocolate pudding. Use a whisk and mix until all combined.
- Pour the chocolate pudding into the slow cooker.
- Gently add the brownie mixture on top, one spoonful at a time, don’t mix in.
- Cook on high for 2 hours.
- Serve and Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 83mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 4g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
