Slow Cooker Cream Cheese Brownie Pudding Recipe
My husband is the quintessential unhealthy snack lover, and this recipe came about after he was sent out of town for several weeks and I discovered a full package of cream filled cupcakes that had gone very stale. Because we love brownies with a cream cheese swirl, I decided to see if I could use those stale cupcakes in something that would end up resembling cream cheese brownies.
You don’t have to wait for your cupcakes to go stale, as this pudding is just as good made with fresh ones, but it will certainly be devoured quickly and there will be no leftovers. Since slow cookers don’t heat up the kitchen, Slow Cooker Cream Cheese Brownie Pudding is perfect for serving at summer gatherings, as well as any time of year.
8 cream filled chocolate cupcakes, such as Hostess, Little Debbie, or Sara Lee
1 8 oz. package softened cream cheese
1/2 cup sugar
1/4 cup flour
1 cup milk
1 teaspoon vanilla
1 cup semisweet chocolate chips
- Spray the crock of a 3-4 quart slow cooker with non-stick spray.
- Cut the cupcakes in quarters and place them in the crock.
- Whizz the cream cheese, sugar, eggs, flour, milk, and vanilla in a blender or food processor; stir in the chocolate chips and pour the mixture over the cupcake quarters. Use a spatula or spoon to press the cupcakes down into the liquid.
- Cover, set the slow cooker to high, and let cook 2-3 hours or until the center is set.
- Remove the lid to let any extra moisture evaporate.
- Serve warm or at room temp.
Amount Per Serving
Calories 349 Calories from Fat 168
Percent Total Calories From: Fat 48% Protein 7% Carb. 44%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 10 g
Cholesterol 111 mg
Sodium 207 mg
Total Carbohydrate 39 g
Dietary Fiber 1 g
Sugars 22 g
Protein 6 g
Vitamin A 8% Vitamin C 0% Calcium 0% Iron 5%
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