Why You’ll Love This Recipe

I love this recipe because it delivers a luxurious dessert experience with minimal effort. I don’t have to hover over the oven or worry about timing—just mix, pour, and let the slow cooker work its magic. The rich aroma of chocolate fills my kitchen, and the result is a pudding-like brownie that’s warm, melty, and deeply satisfying. It’s perfect for dinner parties, cozy nights in, or when I simply need a chocolate fix. Plus, it’s nearly foolproof and always impresses guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 box (18.4 oz) brownie mix
¼ cup (60 ml) vegetable oil
2 large eggs
¼ cup (60 ml) water
½ cup (90 g) semi-sweet chocolate chips
½ cup (120 ml) heavy cream
½ cup (120 ml) milk
1 teaspoon vanilla extract
¼ cup (25 g) unsweetened cocoa powder
Butter or non-stick spray for greasing

Directions

1. Grease the Slow Cooker:
   I start by coating the inside of my slow cooker with butter or non-stick spray to prevent sticking and make cleanup easier.

2. Prepare the Brownie Batter:
   In a large mixing bowl, I combine the brownie mix, vegetable oil, eggs, and water. I stir until smooth and lump-free, forming a thick, glossy batter.

3. Add Chocolate and Vanilla:
   I fold in the semi-sweet chocolate chips and vanilla extract to enhance the chocolate flavor and add extra gooeyness to the center.

4. Transfer Batter:
   I pour the brownie batter into the greased slow cooker and spread it evenly with a spatula.

5. Make the Cocoa Cream Layer:
   In another bowl, I whisk together the unsweetened cocoa powder, milk, and heavy cream until smooth. This layer creates the molten lava effect once cooked.

6. Layer the Mixture:
   I carefully pour the cocoa mixture over the brownie batter—without stirring. This separation is what forms the rich, molten layer underneath the brownie top.

7. Cook on LOW:
   I cover the slow cooker and cook on the LOW setting for about 2 to 2½ hours. The edges should be set while the center remains soft and gooey.

8. Let It Rest:
   I turn off the heat and let the pudding rest for 10 minutes. During this time, it thickens slightly while keeping that luscious lava center.

9. Serve and Enjoy:
   I scoop the pudding into bowls while it’s still warm and top it with whipped cream, ice cream, or a drizzle of chocolate sauce for an extra indulgent touch.

Servings and Timing

This recipe makes about 6–8 servings.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

I like to play with this recipe by adding different mix-ins or toppings. Sometimes I stir in chopped nuts, caramel bits, or a pinch of espresso powder to intensify the chocolate flavor. For a holiday twist, I add peppermint extract and crushed candy canes on top. I’ve also made a peanut butter version by swirling a few tablespoons of peanut butter into the batter before cooking—it’s incredible. If I want to make it dairy-free, I use coconut milk and plant-based chocolate chips.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I scoop a portion into a microwave-safe bowl and warm it for 30–60 seconds until hot and gooey again. If I’m reheating a larger batch, I cover it with foil and warm it in the oven at 325°F for about 10 minutes. It’s best served warm, as that’s when the lava center is at its most luscious.

FAQs

Can I make this without a slow cooker?

Yes, I can bake it in an oven-safe dish at 350°F for 30–35 minutes, though the slow cooker gives it a softer, more pudding-like texture.

Can I use homemade brownie batter instead of a mix?

Absolutely! I just use my favorite homemade brownie recipe and follow the same layering process.

How do I know when it’s done?

The edges should be firm and set, while the center should still look soft and slightly shiny. That gooeyness is what makes it perfect.

Can I make it gluten-free?

Yes, I use a gluten-free brownie mix and ensure my cocoa powder and chocolate chips are gluten-free.

Can I double the recipe?

Yes, but I use a larger slow cooker and add about 30–45 minutes to the cooking time.

Can I use dark chocolate chips?

Definitely. Dark chocolate adds a more intense flavor and balances the sweetness beautifully.

Why shouldn’t I stir the cocoa layer?

Stirring would blend the layers together and eliminate the lava effect that forms as it cooks.

Can I make it ahead of time?

It’s best served fresh and warm, but I can prepare the batter ahead and refrigerate it, then cook it when ready to serve.

Can I use light cream or milk only?

Yes, but the texture will be slightly less rich. I prefer using full-fat cream for the best results.

What’s the best topping for serving?

Vanilla ice cream is my favorite—it melts into the warm pudding, creating the ultimate molten chocolate experience.

Conclusion

I find this slow cooker chocolate lava brownie pudding to be one of the most indulgent and comforting desserts I can make. It’s gooey, rich, and overflowing with deep chocolate flavor, all with minimal effort. Whether I’m hosting guests or treating myself to something special, this dessert never fails to impress. The warm, molten center paired with a scoop of cold ice cream is pure bliss—and once I’ve made it, I can’t wait to make it again.