Trial: Slow Cooker Brownie Pudding

When I saw the recipe for Slow Cooker Brownie Pudding on Crazy for Crust, I was interested but unsure. I do like to do my own baking, and this calls for a brownie mix with pudding mix on top. Still, our family loves a good dessert, and if this works out, it could be a good option for potlucks and family events. 

Although Dorothy does let you know in the post that this could be done with any combination of cake or brownie mix with any kind of pudding mix, I decided to stick with brownie mix with chocolate pudding on top! I used my parents’ slow cooker that might be older but still does a fantastic job! My one frustration with all slow cookers is that none of them have actual temperatures on them- how do I know if our “High” setting is the same as your “High” setting? I don’t understand why there are still no temperatures listed in 2016.




  • 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  • Eggs, water, and oil called for on the brownie mix box
  • 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups milk (regular or nonfat)
  • Ice cream or whipped cream for serving, optional


  1. Spray a 6-7 quart slow cooker with nonstick cooking spray.
  2. Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  3. Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  4. Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  5. Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.

Changes I made?

-After an hour and a half, the edges started to look “burnt” (quite dry and dark). I decided to turn it down to “Low” for the remaining hour. They didn’t look raw, but it wasn’t done yet. Hmm.
-I would make this in a crockpot that is deeper and has a smaller diametre for a thicker brownie layer.

Presentation-wise, it looks fairly questionable (if that is a concern for you). Taste-wise, it’s absolutely delicious!


I would currently give this recipe a 3.5/5! It is probably the easiest dessert to prepare, but the fact that every slow cooker is different makes it difficult to predict the correct timing/setting for yours. I will update this once I try in a different slow cooker!

Are you a fan of slow cooker desserts?? Do you have any recommendations??

Until tomorrow,
The Historian!

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