Rice Cooker Brownies
These rice cooker brownies are rich and fudgy – no oven required! A quick and easy dessert perfect for families.
Equipment
- Rice Cooker with a "Cook" or "Cake" setting
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips optional
Instructions
- Prepare the Rice Cooker: Lightly grease the inner pot of your rice cooker with butter or cooking spray.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract, and mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
- Add Chocolate Chips: Fold in the chocolate chips if using.
- Cook: Pour the batter into the prepared rice cooker pot. Close the lid and set the rice cooker to the "Cook" setting. Cook for about 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Once done, remove the inner pot and let the brownies cool for about 10 minutes. Carefully invert onto a plate, slice, and serve.
Notes
- If your rice cooker switches to “Warm” before the brownies are done, wait a few minutes and restart the “Cook” cycle. Repeat as needed.
- Use parchment paper if you’re concerned about sticking, though greasing the pot usually works well.
- Don’t open the lid too often during cooking to avoid disrupting the bake.