5 Dishes That Are 10 Times Better in a Slow Cooker

Most brownies, regardless of mix-ins, are either cakey (read: moist crumb, a little fluffy inside) or fudgy (dense and very chocolaty). And if you're a fan of the latter, meet your new favorite way to bake the treat. It starts with a piece of aluminum foil you use to line the inside of the cooker, so the edges don't burn, and a parchment-paper bottom, so you can easily lift the finished brownies. The batter is basic (it includes a stick-and-a-half of butter, which helps impart a gooey consistency); the key is to keep the eggs custardy, so make sure you monitor for doneness and don't overbake the squares.

Get the recipe: Slow-Cooker Brownies