Crockpot Brownie Pudding Recipe: Rich, Gooey, and Effortless

Why You’ll Love This Recipe

Crockpot brownie pudding is the ultimate no-fuss dessert that tastes like a cross between molten lava cake and classic fudgy brownies. Slow cooking creates a decadent, gooey center with a slightly crisp edge — perfect for spooning into bowls and topping with ice cream. The beauty of this recipe is how effortless it is: simply mix, pour, and let the crockpot do the work. I once made this for a family gathering and left it to cook while we ate dinner — by the time we were ready for dessert, the house smelled like warm chocolate, and the pudding was perfectly gooey. Whether you’re hosting, meal prepping, or simply craving something rich, this recipe delivers indulgence without complicated steps.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour — Provides structure to the brownie base.

Unsweetened cocoa powder — Delivers rich, chocolatey depth and pairs beautifully with the pudding texture.

Baking powder — Helps the brownie layer rise slightly, keeping it from becoming overly dense.

Salt — Balances sweetness and intensifies chocolate flavor.

Granulated sugar — Sweetens the brownie base while helping create a chewy texture.

Brown sugar — Adds a touch of molasses sweetness, enriching the pudding sauce.

Butter — Melted butter gives richness and enhances the fudgy consistency.

Milk — Keeps the batter moist and blends with cocoa to develop creaminess.

Vanilla extract — Brings warmth and enhances the chocolate notes.

Chocolate chips — Create melty pockets of chocolate throughout the pudding.

Hot water — Poured over the batter, it forms a self-saucing pudding layer as the brownies cook.

Directions

Grease the inside of your crockpot with butter or non-stick spray. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and granulated sugar. Stir in melted butter, milk, and vanilla extract until smooth. Fold in chocolate chips. Spread the batter evenly into the crockpot.

In a separate bowl, combine brown sugar with additional cocoa powder, then sprinkle this mixture evenly over the batter. Carefully pour hot water over the top without stirring — this creates the pudding layer as it bakes.

Cover with the lid and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the top is set but the center remains gooey. The pudding will thicken as it cools slightly. Serve warm directly from the crockpot, ideally with a scoop of vanilla ice cream or whipped cream.

Servings and timing

This recipe serves 6–8. Preparation time is about 15 minutes, with a cook time of 2–3 hours on HIGH or 4–5 hours on LOW. Total time: 2–5 hours depending on setting, with minimal hands-on effort.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in short bursts until warm, or return to the crockpot on LOW with a splash of milk to restore creaminess. This dessert is best enjoyed fresh but can be frozen for up to 1 month — thaw in the fridge overnight before reheating.

Variations and Customizations

Peanut Butter Swirl — Add dollops of peanut butter to the batter before cooking.

Mocha Brownie Pudding — Stir in a teaspoon of instant espresso powder for deeper chocolate flavor.

Nutty Crunch — Fold in walnuts or pecans for added texture.

Salted Caramel — Drizzle caramel sauce over the pudding before serving and finish with flaky sea salt.

Mint Chocolate — Add peppermint extract and use mint chocolate chips for a festive variation.

Triple Chocolate — Use a mix of dark, milk, and white chocolate chips in the batter.

Berry Twist — Top with fresh raspberries or strawberries for a fruity contrast.

Spicy Kick — Add a pinch of cayenne pepper or chili powder for Mexican chocolate flair.

Gluten-Free — Substitute flour with a gluten-free baking blend.

Dairy-Free — Use plant-based butter, non-dairy milk, and dairy-free chocolate chips.

FAQs

Can I bake this in the oven instead of a crockpot?

Yes, bake at 350°F (175°C) in a greased baking dish for about 35–40 minutes.

How do I know when it’s done?

The top should look set, but the center will remain gooey — that’s the pudding layer.

Can I prepare the batter ahead of time?

Yes, assemble it up to a day ahead, refrigerate, then cook when ready.

Can I double this recipe?

Yes, but use a larger crockpot and extend cooking time slightly.

What size crockpot works best?

A 4- to 6-quart crockpot is ideal for even cooking.

Can I add more chocolate chips?

Absolutely — extra chocolate makes it even richer.

Is the pudding supposed to be runny?

Yes, it should be gooey with a sauce-like consistency at the bottom.

Can I serve it cold?

It’s best served warm, but chilled leftovers are still delicious.

Will opening the lid affect cooking?

Yes, avoid lifting the lid until near the end to prevent heat loss.

Can I make this sugar-reduced?

Yes, reduce sugar slightly or use a sugar substitute, though texture may vary.

Conclusion

Crockpot brownie pudding is the definition of indulgence with minimal effort. Rich, gooey, and chocolate-packed, it transforms into a self-saucing dessert that feels luxurious without complicated steps. Whether enjoyed as a cozy family treat or served at a dinner party with ice cream, it’s a recipe that always impresses. Once you try it, this slow-cooked brownie pudding may become your go-to chocolate fix.