Ingredients:

  • 190g All-purpose flour
  • 200g Granulated sugar
  • 35g Unsweetened Dutch-process cocoa powder
  • 2 tsp Baking powder
  • 0.5 tsp Salt
  • 180ml Whole milk
  • 75g Unsalted butter, melted
  • 1 tsp Pure vanilla extract
  • 175g Semi-sweet chocolate chips
  • 100g Granulated sugar for topping
  • 100g Light brown sugar packed
  • 35g Unsweetened Dutch-process cocoa powder for topping
  • 355ml Boiling water

Instructions:

  1. Generously grease the inside of a 6-quart slow cooker with butter or non-stick baking spray. Optionally dust the surface with a thin layer of cocoa powder.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
  3. Stir in the milk, melted butter, and vanilla extract until a thick, smooth batter forms. Gently fold in the semi-sweet chocolate chips.
  4. Spread the batter evenly into the bottom of the slow cooker.
  5. In a separate small bowl, mix the granulated sugar, brown sugar, and cocoa powder for topping.
  6. Sprinkle topping evenly over the batter.
  7. Carefully pour the boiling water over the top. DO NOT STIR!
  8. Cover and cook on HIGH for 2 hours 30 mins until the edges are set and the center is slightly jiggly.
  9. Turn off the heat and let it sit uncovered for 15 minutes. Watch as the top loses its wet sheen and becomes slightly crackly.