Crock Pot Polka Dot Peanut Butter Brownies

Peanut Butter Polka Dot Brownies

Brownies:

• 1 c unsalted butter (melted)
• 1/2 c dutch process (or dark) cocoa powder
• 1 1/2 – 2 c sucanat (or light/dark brown sugar)
• 2 tsp instant espresso powder (may be omitted, but it makes a tasty difference)
• 2 eggs
• 1 tsp vanilla
• 1 1/2 c whole wheat flour
• 1/4 tsp salt
• (optional: 1/2 c Peanut Butter Chips)

Peanut Butter Topping:

• 1/2 c peanut butter (natural/homemade)
• 2 Tbl honey (optional)
• 1-2 tsp cocoa powder (optional)
• 1/4 tsp instant espresso powder (optional, but must be combined with cocoa powder)

1. Prepare a 6 quart slow-cooker with a liner. (Or spray with cooking oil, line with 2 strips of parchment paper in opposite directions-like a + sign, and lightly spray again and coat the parchment paper.)
2. Using a glass bowl, melt the butter in the microwave.
3. Whisk in the cocoa and espresso powders until combined.
4. Stir in the sucanat.
5. Add the eggs and vanilla stirring until mixed together.
6. Finally, add the flour and salt being sure to combine well. (add optional peanut butter chips)
7. Scoop into the prepared slow-cooker. Press down so that the batter touches the sides and is dispersed evenly.
8. Mix the peanut butter with the ingredients of your choice. Roll into balls or drop by teaspoon-sized amounts onto the top of the brownie batter.
9. Turn the slow-cooker to high and heat for 2 1/2-3 hours. The brownie will cook from the outside edges inward. Be careful not to burn the edges by cooking too long. You’ll want to turn the heat off before the middle is completely set as it will continue to cook while the slow-cooker cools.

Servings: 12-16