Use your slow cooker to make this delicious Easter dessert using up leftover chocolate candy!
The weather is warming up and Easter is just around the corner which means… chocolate! Not only are there plenty of beautiful chocolates to eat, but it’s fun to make creative Easter desserts using seasonal candies. These brownie sundaes couldn’t be simpler to make because the brownies are baked right in your slow cooker! Top them with a dollop of ice cream and some chopped BUTTERFINGER® Minis, and you have one Easter dessert everyone will love!
Ever since I stumbled across the Baking Queen 74 blog by Lucy, I’ve been really testing out the limits of my slow cooker. I knew I could use it to bake bread, but I hadn’t really experimented too much using it to make desserts. Easter weekend is shaping up to be so busy for us this year, giving me just the motivation I needed to put together a really delicious, and easy, slow cooker dessert recipe.
I needed to make it a sundae because my sister came to visit for her birthday and picked up some ice cream from a local creamery they pass on the way to our house. Yum! Since we had ice cream left after their visit, how could I resist the promise of a brownie sundae? I decided to add my own little twist by topping the brownies with chopped up eggs from a BUTTERFINGER® Cup Eggs 6pk and then topping the sundae with diced BUTTERFINGER® Minis, because chocolate.
Semi-homemade recipes like these are fantastic to keep on hand for holidays. I love that I just mix up my brownies, set my slow cooker on low for about 3 hours while I run errands or do other things around the house. I come back to a house that smells gloriously of chocolate and BUTTERFINGER®, and an easy dessert ready to serve when needed. You can either cut the brownies warm about 20 minutes after the baking time is over, or let the brownies cool and just reheat in the microwave for 10 seconds to heat before adding ice cream.
Warm BUTTERFINGER® brownies and ice cream were meant to be. 😉
Feel free to get creative with the sundae toppings, but don’t forget the BUTTERFINGER® Minis. I like the crunch (and extra chocolate) they added to the sundae.
I hope you enjoy my recipe for BUTTERFINGER® slow cooker brownie sundaes!
- For the brownies
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter
- 6 oz semisweet or dark chocolate chips, your choice
- 3/4 cup granulated sugar
- 2 eggs
- 2 tbsp vegetable oil
- 1 Cup BUTTERFINGER® Eggs
- To make the sundaes:
- Vanilla ice cream
- BUTTERFINGER® Minis
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