Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or until the edges are set like soft brownies and the center is still glossy and pudding-like. Avoid lifting the lid in the first 90 minutes so the heat stays consistent.
Once cooked, turn off the slow cooker and let the pudding sit, covered, for about 10 minutes to thicken slightly. The top will be gooey from the marshmallow creme and the bottom will be soft and saucy, like hot fudge pudding.
Spoon the hot cocoa brownie pudding into bowls, making sure to scoop down to the bottom for plenty of sauce. Serve warm with your favorite toppings.
Variations & Tips
For a richer chocolate flavor, use chocolate milk instead of whole milk or add a small handful of chocolate chips over the dry brownie mix before pouring on the hot cocoa mixture. If you like a salted chocolate vibe, sprinkle a pinch of flaky sea salt over the marshmallow creme before cooking. Swap the instant hot cocoa mix for flavored packets like peppermint or caramel hot cocoa to change the mood without adding more ingredients. You can also use different boxed brownie mixes—fudge, dark chocolate, or even one with chocolate chunks all work well. If you need to keep it warm for a party, switch the slow cooker to KEEP WARM after it’s done; just know the edges will firm up a bit more over time. For easier serving on busy nights, pre-spray the slow cooker liner and use a disposable slow cooker liner for the fastest cleanup. To make individual servings, scoop the finished pudding into small mason jars or ramekins and let everyone top their own with whipped cream, extra marshmallow creme, or crushed candy canes.
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