1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
3/4 teaspoon baking powder
1/2 teaspoon salt
4 medium eggs (or 3 large)
1 cup granulated sugar
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) salted butter -cubed
1/2 cup walnuts (opt)
3/4 cup semi-sweet chocolate chunks (roughly chopped)
1/2 cup sweetened coconut
Line crock pot with parchment paper- spray with cooking spray
In medium bowl- whisk flour, cocoa, baking powder and salt. Set aside.
Place chocolate chips and butter in double boiler and heat and stir until melted. Remove from heat- stir in sugar until combined. Add eggs- whisk well. Pour into dry mixture and whisk until well combined. Fold in walnuts, coconut and chocolate chunks.
Transfer to crock pot and smooth. (try to avoid pressing it right up against the sides of the cooker. It’s okay to allow the parchment to keep it slightly pulled away from the edges. (this keeps the sides from over-cooking while the center cooks to done)
Cook for 1 hour 45 minutes to about 2 hours. Check frequently at this point. Once it gets to a certain point (done in the middle) – burning can happen quickly around the edges.
Pull out by the parchment and cool on wire rack at least 45 minutes. If you want to serve warm with a scoop of vanilla ice cream- it will still be warm enough in the center to do this. You just want to avoid it being too hot and falling apart when you try to cut into pieces.
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