Slow Cooker Brownies - originally posted on Feb 2/13

What?  brownies in the slow cooker?  Really, Martha?  Inspired by this recipe, I thought I'd give it a go.  If this works, I imagine any chewy brownie recipe would work, but to start I thought I'd try Martha's recipe.  Well, mostly.
You know I can't leave a recipe alone.
Also, why?  Why would you want to make brownies in a slow cooker?  Well, if your oven is full of roast, potatoes and vegetables, you could still have warm brownies for dessert. Or maybe you don't have an oven.  Or maybe your oven broke?  I dunno.  Anyhow, here's what I did;
8 ounces chocolate
1/2 cup butter
1 cup sugar
3 eggs
1 tsp vanilla
1 1/4 cups flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup toasted, chopped pecans
Stir the dry ingredients together with the pecans and set aside.
Melt the chocolate and butter in a double boiler until melted and smooth.  Stir in sugar.  When the mixture is cool enough, add the eggs and vanilla and give it a good stir until it's thoroughly mixed.  Add the dry ingredients.
Spray the slow cooker with non stick spray, line it with parchment paper and spray that too.  Spread the brownie batter in the parchment evenly, put the lid on and turn it to low for 3 1/2 hours.  Take the lid off and leave it at low for 1/2 an hour.
Lift out the brownies using the parchment.

These are good brownies.  Moist, chewy and rich with chocolate flavour.