Slow Cooker Salted Caramel Brownie Dump Step-by-step instructions

Before you start

Before you begin, ensure your brownie batter is fully prepared according to the instructions on the box. Have all your toppings measured and ready to go so that you can assemble the dump quickly.

Lightly grease the inside of the slow cooker ceramic insert with butter or cooking spray to ensure the finished brownies release easily when you are ready to serve.

Make sure your slow cooker is placed on a heat-resistant, level surface away from any water or kitchen hazards.

Instructions

Assembling the base

1. 1Prepare the base
   Pour the prepared brownie batter into the base of the slow cooker, spreading it evenly with a spatula to ensure it covers the bottom of the ceramic insert.
   Look for the batter is completely level
   Tip Grease the slow cooker insert with non-stick spray or butter before adding the batter to prevent sticking.

The brownie batter should be spread in an even layer across the bottom of the slow cooker. Ensure the edges are clean and there are no large air bubbles in the batter. The surface should look smooth and ready for the toppings.

Adding the toppings

2. 2Add toppings
   Scatter the chocolate chunks evenly over the batter. Sprinkle the coarse salt over the top, then finish by dropping the caramel bits evenly across the surface.
   Look for all toppings are evenly distributed
   Tip Distribute the caramel bits evenly to ensure every serving gets plenty of caramel flavor.

The chocolate chunks, coarse salt, and caramel bits should be evenly distributed across the surface of the batter. The ingredients should look like a mosaic on top of the dark batter, with no large clumps in one specific area.

Cooking to perfection

3. 3Cook and serve
   Cover the slow cooker and cook on high for 3 hours. Once the edges are set and the center reaches 160°F (71°C) to ensure the eggs are fully cooked, turn off the heat and let the brownies rest for 15 minutes before serving.
   Look for edges are firm and glossy
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid lifting the lid too often during cooking to keep the temperature consistent.

The brownies should smell rich and chocolatey. The edges will be darker and firm to the touch, while the center will look set but still glossy. Check with a thermometer to ensure the internal temperature has reached the required 160°F (71°C).

Common mistakes

A common mistake is opening the lid too frequently, which allows heat to escape and increases the cooking time significantly. Avoid using a slow cooker that is too large for the amount of batter, as this will spread the mixture too thin and cause it to dry out.

Do not over-mix the toppings into the batter; they should remain on the surface so they can melt naturally during the cooking process. Finally, do not skip the resting time, as the brownies need a moment to firm up.

How to tell it’s done

The brownies are done when the edges are set and look firm, and the center is no longer liquid. Using an instant-read thermometer, verify that the center reaches an internal temperature of 160°F (71°C) to ensure the eggs are fully cooked.

The top should appear glossy and slightly crusted, but the interior should remain soft and fudgy. Allow the brownies to rest for at least 15 minutes after turning off the slow cooker to let the structure set, which makes them easier to scoop and serve.

• Egg dishes: 160°F (71°C) in the thickest part