Print

Crockpot Brownies Pudding Recipe

Crockpot Brownies Pudding Recipe
Print Recipe

★★★★★

5 from 21 reviews

Indulge in the ultimate comfort dessert with these Crockpot Brownies Pudding—a luscious combination of rich brownie cake layered beneath creamy chocolate pudding, all slow-cooked to perfection. Easy to prepare and ideal for gatherings or cozy nights in, this recipe delivers a moist, fudgy base topped with velvety pudding, requiring minimal effort while impressing with maximum flavor.

Ingredients

Scale

Brownie Batter

  • 1 box (approximately 15 ounces) brownie mix
  • 2 large eggs (or as directed on brownie mix box, or substitute with water and oil if needed)
  • ½ cup (118 ml) vegetable oil
  • 3 tablespoons (45 ml) water

Pudding Layer

  • 1 package (3.4 ounces) instant chocolate or chocolate fudge pudding mix
  • 2 cups (474 ml) milk, regular or nonfat

Optional Toppings

  • Ice cream
  • Whipped cream

Instructions

  1. Prepare the Slow Cooker: Spray the inside of a 6-7 quart slow cooker with nonstick cooking spray to prevent sticking and ensure easy cleanup.
  2. Make Brownie Batter: Following the instructions on the brownie mix box, combine the brownie mix with eggs, vegetable oil, and water (or use the equivalent substitutions if your mix calls for it). Mix until smooth.
  3. Layer Brownie Batter: Pour the prepared brownie batter evenly into the greased slow cooker, smoothing the top gently with a spatula.
  4. Prepare Pudding Mixture: In a separate medium bowl, whisk together the instant pudding mix and milk until fully combined and smooth, with no lumps.
  5. Add Pudding Layer: Carefully pour the pudding mixture evenly over the brownie batter in the slow cooker. It will form a separate layer on top.
  6. Manage Condensation: Lay a paper towel across the top of the slow cooker before covering with the lid. This will absorb condensation and prevent it from dripping onto the pudding, maintaining its texture.
  7. Cook: Set the slow cooker on high and cook for 2 to 3 hours. Begin checking at the 2-hour mark—the edges should be slightly dry and firm, while the center remains moist and a bit jiggly. Avoid overcooking to keep the brownie base fudgy.
  8. Serve: Spoon warm portions into bowls or plates. Top with optional ice cream or whipped cream if desired.
  9. Store Leftovers: Transfer any leftovers into an airtight container and refrigerate for up to 3 days.

Notes

  • Use a 6-7 quart slow cooker for even cooking and fitting the amounts properly.
  • Do not rely on the toothpick test due to the pudding layer; the center will remain moist which is normal.
  • Do not overcook to avoid drying out the brownie base.
  • Use full-fat milk for creamier pudding or nonfat milk for a lighter version.
  • Feel free to experiment with different brownie or pudding flavors for variations.
  • Ensure paper towel is tightly placed to catch condensation but does not touch the pudding directly.

Nutrition

Keywords: crockpot brownies pudding, slow cooker brownies, chocolate pudding dessert, easy slow cooker dessert, layered brownies and pudding

Find it online: https://tastemadebyclara.com/crockpot-brownies-pudding-recipe/