Slow Cooker Reese’s Molten Brownie Pudding Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use room-temperature ingredients for the brownie batter before combining them, as this ensures the batter mixes evenly and cooks at a consistent rate.

If you find that the peanut butter is too thick to swirl easily, you can place the jar in a bowl of warm water for a few minutes to soften it slightly before adding it to the slow cooker. This will create smoother ribbons that distribute better throughout the chocolate batter.

For an added layer of flavor, consider sprinkling a small pinch of flaky sea salt over the top of the finished dessert just before serving. The salt helps to cut through the richness of the chocolate and peanut butter, balancing the sweetness and enhancing the overall flavor profile.

This simple addition can elevate the dessert and make it feel more sophisticated, especially when serving it to guests who appreciate a well-balanced, high-quality sweet treat.

Variations

• Dark Chocolate Sea Salt: Replace the standard brownie mix with a dark chocolate version and sprinkle with coarse sea salt after cooking to balance the sweetness.
• Nutty Crunch: Add 1/2 cup of crushed roasted peanuts to the brownie batter before cooking for an extra layer of crunch and texture in every bite.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the pudding has cooled for no more than 2 hours before refrigerating.

Freezer

Freezing is not recommended as the texture of the molten center will be compromised upon thawing.

Reheat

Reheat individual portions in the microwave for 30 to 45 seconds until warmed through and the center is soft again.

If you have leftovers, allow them to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Keep the container in the refrigerator to maintain the best quality and safety.

The pudding can be stored for up to three days. Because of the molten nature of the center, the texture may change slightly upon refrigeration, becoming more like a dense fudge, which is still delicious when enjoyed chilled or gently reheated.

You can prepare the brownie batter up to a few hours in advance, but it is best to assemble and cook the dessert just before you plan to serve it to ensure the molten center is at its peak.

If you must prepare it ahead, keep the batter in the refrigerator and bring it to room temperature before layering and cooking. Cooking the pudding completely and then reheating it is possible, but it will lose some of its signature molten texture compared to serving it fresh from the slow cooker.

Serving ideas

Serve the brownie pudding in warm bowls to help maintain the temperature of the dessert. Providing a large spoon for each guest is essential, as the consistency is meant to be scooped and enjoyed while soft. The contrast between the hot brownie and the cold vanilla ice cream is the highlight of the dish, so be sure to plate the ice cream right before serving to prevent it from melting completely before the dessert reaches the table.

For a formal presentation, you can garnish each bowl with a few extra miniature Reese's cups or a light dusting of cocoa powder. This adds a professional touch to the rustic appearance of the slow cooker dessert. Encourage guests to dig deep into the bowl to get a bit of the molten sauce, the brownie, and the ice cream in every bite. This dessert is quite rich, so smaller portion sizes are often appreciated by guests after a full meal.

Frequently asked questions

Recipe card

Slow Cooker Reese's Molten Brownie Pudding

Prep 10 minCook 2 h 30 minRest 10 minTotal 2 h 50 minServes 8

Ingredients

• 1 box fudge brownie batter, prepared per package instructions
• 20 miniature Reese's peanut butter cups
• 1/2 cup creamy peanut butter
• 1 cup hot cocoa water
• vanilla ice cream, for serving
• 1/2 cup chopped Reese's peanut butter cups, for serving

Instructions

1. Grease the interior of the slow cooker thoroughly. Pour the prepared fudge brownie batter into the base of the slow cooker. Press the miniature Reese's peanut butter cups evenly into the center of the batter. Swirl the creamy peanut butter throughout the mixture using a spatula to create ribbons. Finally, pour the hot cocoa water over the top of the entire mixture, ensuring it is evenly distributed to help the pudding texture form.
2. Cover the slow cooker with its lid and set the heat to HIGH. Allow the brownie pudding to cook undisturbed for 2.5 hours. During this time, the edges will firm up while the center remains molten and the peanut butter creates a rich, fudge-like sauce throughout the dessert. Monitor the edges to ensure the brownie top develops a nice crackled texture as it bakes through.
3. Once the cooking time is complete, carefully remove the lid. Let the pudding rest for about 10 minutes to allow the sauce to thicken slightly. Scoop portions into individual bowls while still warm. Top each serving with a generous scoop of vanilla ice cream and a sprinkle of chopped Reese's peanut butter cups for added texture and flavor contrast.

Contains: gluten, eggs, peanuts, milk, soy

Estimated nutrition per serving

Calories

480

Protein

6.5 g

Carbohydrates

58 g

Fat

26 g

Fiber

2 g

Sugar

42 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.