Find us on Google+ Crock Pot Recipe Exchange: Chocolate Chip Blondies

Wednesday, February 23, 2011

Chocolate Chip Blondies

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When I couldn't choose between a brownie and a chocolate chip cookie the first thing that came to my mind was chocolate chip blondies. The next thing that came to my mind was "It's 6:30 and I'm in the middle of dinner, I don't want to have to watch the oven while I'm trying to eat!"

Then it hit me, why don't I try to make crock pot chocolate chip blondies? Well, that's exactly what I did! Here is how I did it:

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup of firmly packed brown sugar, I used light because that's what I had on hand
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 cup of all purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of kosher salt
  • 1 cup of chocolate chips
In a medium sized saucepan place the stick of butter over low heat and let melt. In the meantime, in medium sized bowl, add the flour, baking powder and salt. Stir dry ingredients with fork or whisk to incorporate.

After you've done that, the butter will probably still not be melted. This is when you want to place a crock pot liner or piece of parchment paper into the bottom of a 6 quart crock pot. I only had the liners, so that's what I used. I actually used the butter wrapper to grease the liner too (why use non-stick spray when there was still butter on the wrapper that would have just gotten thrown away, right?).

Also, since the mixture is going to be a little warm when you add it to the crock pot you want to go ahead and turn it on and place the lid on top. My crock pot had a warm setting, so that's what I turned it to. If yours only has low and high, low should be fine too.

Once the butter is completely melted, turn the heat off and remove the pan from the stove eye. Add the brown sugar and stir to incorporate. The brown sugar will appear to still be grainy, and that's okay. You don't want to leave it on the heat to melt it completely.... TRUST ME! Once it is stirred into the butter well, add the egg and vanilla extract. Make sure you stir these to incorporate them very well. (Now you understand if you leave the butter and brown sugar mixture on the heat that it will cause the egg to scramble instead of mix in.)

Add the flour mixture to the wet mix in two different batches. I did it half and half. After incorporating the first half so that I could see no more white from the flour, I then added the second half and did the same thing. Stir in the cup of chocolate chips until they are evenly distributed.

Pour the entire mixture into the crock pot and spread it out as evenly as possible.

Take 5 or 6 paper towels and fold them so they will fit on top of the crock pot and the lid will securely hold them. The paper towels will catch all the condensation instead of it making your blondies watery.

Cook on low for 3 hours. You will be tempted to peak, but please refrain! After three hours, turn the crock pot off and remove the crockery part out of the base. Let it sit for an additional 30 minutes.

Now, and only now, remove the liner and blondie from the crockery. Let the chocolate chip blondie continue to cool for an additional 30 minutes before cutting. The edges should be golden in color. The center of it will appear to be gooey, but it will set up the longer you let it sit. Whatever you do.... DO NOT CONTINUE TO COOK IT IN THE CROCK POT TO HELP IT TO SET UP!!!  You will end up with a brick instead of a delicious dessert.

This turned out to be very flakey on top, soft in the middle and firm around the edges. Exactly what you would expect if you had cooked it in the oven. (Minus the football shape due to my crock pot being oval in shape).

**NOTE** Please be advised that the crock pot/ slow cooker I used is not one that runs hot at all. I would not suggest using one if it runs hot and following these directions specifically. If yours tends to run hot I would start checking for the edges to begin browning at the 2 hour mark instead of the 3 hour mark. It would be a shame to go to all of this work and burn your crock pot blondies.... that's all.

Crock Pot Chocolate Chip Blondies

<p>This turned out to be very flakey on top, soft in the middle and firm around the edges. Exactly what you would expect if you had cooked it in the oven. (Minus the football shape due to my crock pot being oval in shape). </p>

See Crock Pot Chocolate Chip Blondies on Key Ingredient.


  1. You are so clever! What a fantastic idea and it's a dessert you can make while you have food cooking in the oven. Love it!!

  2. Why thank you Brandie ;) However, I wouldn't suggest starting it at 6:30 PM like I did... unless you don't mind having a midnight snack instead of dessert LOL

  3. I've never baked in the crock pot.. Great idea..
    I'll have to try it.

  4. thanks so much, sounds amazing! I think I'll try it today, I have no idea if my crock pot runs "hot" or not.....I am new to the world of crock pots, just got mine at the beginnig of this year

  5. Now that is a cookie! What a great idea, I can think of so many places I can take this cookie. Thank you so much for bringing it to Full Plate Thursday and please come back!

  6. What a creative idea. It sounds delish.

    I'd love to have you share this recipe with Sweet Tooth Friday!

  7. Frau: Thanks for sharing on your blog :)

    Miz Helen: You're Welcome.... and I'll definitely be back :)

    Allison: Thanks for the invite! Shared!

  8. I would never think to use my crock pot to bake anything at all. How clever you are. I'm thinking now that I should read the inserts that come with my small kitchen appliances to reap the full benefits of having them.

  9. I do love my crock pot! (I'm in NC too) and I love anything chocolate! New follower :)

  10. crock pots do rock! have you ever baked a cheesecake in a crock pot?

    i'd be interested in seeing how this is done?

  11. Sounds delicious -- and thanks for posting all the photos --very helpful!

  12. Hmmm...I've heard of making yogurt in a crockpot, but never cookies. This sounds like a fun activity for my boys to help with!

  13. Mo' Betta: WooHoo! Nawth Cackalacky rocks too ;) You say you love chocolate, right? What about this, I thought about doing a double decket brownie/ blondie in the crock pot, whatcha think?

    Anonymous: I'm glad the photos help :) I'm a visual person too.

    cutekiddypunk: I've never made a cheesecake in the crock pot before, but I definitely think I should!

    Judy: My daughter helps me with crock pot cooking all the time. She's 3 and claims the crock pot creations for her own to her daddy LOL.

  14. I still have an "old school" crock pot that doesn't have the insert. (Hey-it still works! I can't bring my self to buy a new one until it croaks! LOL)Do you think these will still work?

  15. Hey Janel, I totally think the old school crock pot would work. I would suggest definitely using the Reynold's slow cooker liner and keeping an eye on it around the 1 1/2 - 2 hour mark. Once it starts getting lightly golden around the edges turn it off. It will appear to still be gooey and undercooked in the middle. TRUST ME... you still want to turn it off. The residual heat will continue to cook it. After you turn it off, let it hang out in the crock pot for another 45 minutes - an hour. Then remove it and let it hang out on a cooling rack or cutting board for 25 - 30 minutes. Let us know if you try it and how it turns out... I can't wait to hear from ya :)


Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

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