Ingredients:

cooking spray

1¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

¾ teaspoon baking powder

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Directions:

1. Lightly coat a 4 to 5-quart Slow Cooker insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the Slow Cooker.

2. Lightly spray parchment paper with cooking spray.

3. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.

4. Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.

5. Add sugar to chocolate mixture and whisk to combine. Whisk in eggs and vanilla. Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.

6. Pour batter into Slow Cooker, smoothing out the top with a rubber spatula. Cover and cook on LOW 3½ hours. Uncover and continue to cook on LOW for 30 minutes.

7. Remove insert from Slow Cooker and place on a wire rack to cool completely.

8. Cooking time will vary. If your Slow Cooker runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.

Bon Appetit!