This slow cooker hot cocoa brownie pudding is one of those dump-and-go desserts that feels way more special than the effort it takes. You literally pour jarred marshmallow creme and three pantry ingredients over a base of boxed brownie mix in your slow cooker, then let it bubble into a gooey, hot cocoa-inspired pudding.
I started making this on winter weeknights when I wanted something cozy but didn’t have time to fuss with scratch brownies. It tastes like a cross between molten lava cake and a mug of hot chocolate, and it’s the kind of dessert everyone asks you to make again and again.
Spoon the hot cocoa brownie pudding straight from the slow cooker into bowls while it’s still warm and gooey. Top with a scoop of vanilla ice cream, a drizzle of chocolate syrup, or an extra spoonful of marshmallow creme if you’re feeling fancy. It pairs perfectly with a mug of hot cocoa, coffee, or cold milk.
For a cozy dessert bar, set out toppings like crushed candy canes, mini chocolate chips, and whipped cream so everyone can customize their own bowl.
Slow Cooker 4-Ingredient Hot Cocoa Brownie Pudding
Servings: 8
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the dry boxed brownie mix evenly into the bottom of the slow cooker. Do not prepare it as directed on the box; use the dry mix only and spread it into an even layer.
In a medium bowl or large measuring cup, whisk together the whole milk, instant hot cocoa mix, and vanilla extract until the cocoa mix is fully dissolved and the mixture looks smooth.
Slowly pour the hot cocoa mixture evenly over the dry brownie mix in the slow cooker, making sure to cover as much of the surface as possible. Do not stir; leaving the layers helps create that pudding-like texture.
