Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!
Tomorrow, tomorrow, fall is finally here tomorrow!
You guessed it, the first day of fall is… tomorrow, but I won’t lie, for the past two weeks I’ve totally been cheating and eating everything apple, pumpkin and squash I could get my hands on! I also may or may not have also been trying to rock boots, scarves and sweaters even though it’s totally still 80 degrees outside! 😉
What can I say, fall is my favorite time of the year and I couldn’t wait to start sharing all of my favorite fall recipes on Instagram, like Apple Butternut Squash Bruschetta & Pumpkin Chili, as well as introducing new fall favorites on the blog, like these Pumpkin Cheesecake Swirled Crock Pot Brownies!
I mean, what says fall more that pumpkin, baking and a slow cooker!
Now I know what you’re thinking, brownies in a crock pot, could this really work? And let me tell you, it really does! The edges still get a nice little crispiness on them, while the middle is gooey, chewy, deliciousness!
Lining the crock pot with non-stick foil makes taking them out and serving them a breeze, with no mess left behind!
Baking brownies in a crock pot also frees up oven space for other important items like, Bacon Wrapped Meatloaves and Crispy Rosemary Parmesan Bakes Sweet Potato Fries, which is exactly what was baking in my oven on Sunday when I whipped up these brownies for a dinner party!
Super easy brownies from scratch, that are totally delicious and require virtually no clean up… crock pot brownies for the win!
- ¾ cup unsalted butter (melted)
- 1 ½ cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup flour
- ½ tsp salt
- ½ cup semi sweet chocolate chips
Pumpkin Cheesecake Swirl
- 4 oz cream cheese (softened)
- ½ cup canned pumpkin puree
- 3 tbsp sugar
- 1 tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Line the inside of a slow cooker with non-stick foil.
Mix the melted butter, sugar, eggs, vanilla, cocoa, flour, and salt together in a large bowl. Fold in the chocolate chips.
Pour the batter into the slow cooker.
Mix all of the pumpkin cheesecake swirl ingredients together using an electric hand mixer.
Drop the pumpkin cheesecake mixture on to the brownie batter in large tablespoons. Use a butter knife to swirl the pumpkin cheesecake into the brownie batter.
Cover and slow cook on low for 4-6 hours.
Remove the brownies in the foil from the crock pot.
Do you see the edges folded down, with not one little piece of brownie stuck to the sides and left behind, non-stick foil for the win!
Slice them up and serve!
Now if you wanted to top these crock pot brownies with Ben & Jerry’s Pumpkin Cheesecake Ice Cream and a drizzle of chocolate syrup for the most ultimate Pumpkin Cheesecake Chocolate sundae EVER I would not judge… I mean, I really have no room to judge since that’s exactly what I did last night! 😉
For this recipe I used a 3.5 Quart Casserole Crock Pot, but a standard large oval crock pot would work as well, but I definitely recommend the non-stick foil as it makes the brownies super easy to remove from the crock pot without crumbling, and the easy, breezy clean-up is a total win!
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