Slow Cooker Gooey Brownie Cake

Ingredients

• 0.5 cup semisweet chocolate chunks 
• 3 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 8 servings kosher salt 
• 1.5 cups sugar 
• 1.5 sticks butter unsalted melted plus more for greasing insert
• 0.7 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract pure
• 8 servings whipped cream for serving

Equipment

• bowl
• whisk
• aluminum foil
• slow cooker

Directions

1. Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
2. Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
3. Serve the cake warm, scooped into a bowl and topped with ice cream.