Clean Eating Slow Cooker Brownies Recipe
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Love her or hate her, you have to admire Martha Stewart. She’s had her ups and her downs, but the woman can do anything with a pair of tweezers, floral wire and some duct tape. She’s pretty amazing.
While her recipes have not always been my favorite, I’ve enjoyed tinkering around with some of them to see if I could “clean them up”. This recipe is a case in point.
While I was working on my slow cooker cookbook, I played around with some brownie recipes using her slow cooker brownie recipe as a guide for my test batches. (Don’t worry, all the recipes in my cookbook are originals. This was just part of my creative process).
While my final brownie recipe didn’t make it in to the cookbook for a multitude of reasons, I didn’t want to forget about this test recipe because frankly, it was just plain yummy.
So here is the clean eating version of Martha Stewart’s Slow Cooker Brownies.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Please note that the data below is a ballpark figure. Exact nutrition data is not possible.
Clean Eating Slow Cooker Brownies Recipe:
Clean Eating Slow Cooker Brownies
- 1 cup whole wheat pastry flour (affiliate link)
- ½ cup unsweetened cocoa powder
- 1 ½ tsp. baking powder
- ¾ cup apple sauce, unsweetened
- 2 medium ripe bananas, mashed
- 1 cup honey
- 2 large eggs
- 6 oz. unsweetened baking chocolate (6 squares)
- 1 tbsp. coconut oil
- ½ cup walnuts (optional but yummy)
- olive oil in an oil sprayer
- Line the bottom of your slow cooker with parchment by placing the slow cooker liner on a piece of parchment, drawing a line around the base and cutting out. After inserting the liner, spray the entire inside with an oil sprayer.
- In a large mixing bowl, blend the flour, cocoa powder and baking powder with a whisk.
- In the microwave (microwave safe bowl), melt the Baker's chocolate for 2 minutes, and then in 30 second intervals, stirring between each one until the chocolate is melted. Stir the oil into the chocolate.
- In a separate large mixing bowl, blend the apple sauce, mashed bananas, honey, egg whites, and melted chocolate.
- Combine well with the whisk. Pour into slow cooker liner and cook for 4 hours. A knife inserted into the middle should pull out clean. If not, continue to cook without the lid for an additional 1/2 hour. To remove, run a knife around the edge of the liner and flip upside down onto a clean surface. The brownie should slide right out. Allow to cool. Slice and serve.
I’m not sure. I’ll have to play around with a recipe a bit. I’ll give it a try…
Could I use almond flour instead of whole wheat pastry flour?
No. Almond flour has no gluten. Sorry.
This line made me crack up “but the woman can do anything with a pair of tweezers, floral wire and some duct tape. She’s pretty amazing.”
No, the oven is a much drier environment. The recipe really isn’t formulated for that. But I do have 2 other brownie recipes here on my blog that go into the oven.
I made these last night and all I could tase was the bakers chocolate. They weren’t very tasty at all. Any ideas where I went wrong?
Hmmm…. Were they sweet at all? Moist? Anything wrong with them other than the flavor of chocolate?
Hi, love the website, only just come across it and this must be my 5th recipe I’ve tried of yours in as many days!! My question is, can I freeze these as do not want to eat them all over a couple of days? Thank you
I am gluten free, would making this recipe with gluten free flour change anything, like how long it would take to cook?
It would change a lot. Try my Freedom Brownies. They are gluten free: https://www.thegraciouspantry.com/clean-eating-freedom-brownies/
Can the wheat flour be substituted for coconut or almond flour?
Phili – Not in this one. But check out my Freedom Brownies. I used coconut flour for those.
It doesn’t say what temp to put the slow cooker on. I’m going to assume low cause I would rather they take longer to cook than cook too quickly and burn. But that would be helpful info to add!
A – The temp is stated at the very top of the recipe. I hope you enjoy them! 🙂
I cooked these tonight for friends. After cooking them on low for 5 1/2 hrs they still weren’t done. They were in between a brownie but more like a pudding. I cooked them on 250 degrees for 4 1/2 hr then moved it to 300 for the last hour. What temperature should I set my crockpot to? They tasted pretty good! Thanks !
Tina – It’s possible your slow cooker doesn’t cook as hot as mine does. Is it an older slow cooker? And did they finally set in the oven?
Yes my crock pot is very old. Should I try to cook it on medium heat next time. No, I didn’t use the oven since I thought I read in the comments that this was not a recipe to put in the oven. It was delicious just not the right consistentsy.
Tina – I’m guessing that it’s the slow cooker. You can certainly try making adjustments with the heat and see if that helps. Let me know how it turns out!
i tried this one, maybe next time i will make this again i will just put half of the the bakers’s unsweetened chocolate because it tastes too strong for me but one thing is for sure this brownie is so moist and definitely will make this again, thanks 😉
Gly – I’m so happy you enjoyed it! I do have a tendency to go heavier on the chocolate. But I enjoy that flavor. I hope you enjoy them even more next time. 😀
Could you use carob or cocao in place of the cocoa powder and bakers chocolate?
Erika – I don’t see why not. Let me know how it turns out if you try it!