Step 1: Line your slow cooker insert with a large piece of parchment paper or coat the inside with cooking spray so you can get your brownie out easily when it’s done cooking.

Step 2: Sift the flour and mix together the cake flour, cocoa powder, baking powder, and salt in a medium mixing bowl. You can use regular flour for this recipe, but cake flour will give the brownies a finer texture. You can find cake flour in the baking aisle of most grocery stores.

Step 3: In a large mixing bowl cream together the Nutella, butter, and sugar.

Step 4: Add the eggs to the creamed mixture and mix until the eggs are incorporated into the batter.

Step 5: Slowly add the dry mixture into the butter and sugar creamed batter and mix until thoroughly combined.

Step 6: Stir in the mini chocolate chips.

Step 7: Spread the mixture evenly into the sprayed or parchment-lined slow cooker insert.

Step 8: Set the slow cooker to low and cook covered for 2 to 3 hours. The lower cooking time will yield chewier, moister brownies; the higher cooking time will yield lighter, more cake-like brownies.

Step 9: Turn off and uncover the brownies and let them set to cool for about 10 to 15 minutes.

Step 10: Remove the brownies by pulling out the parchment paper or inverting the insert onto a cooling rack.

Step 11: Let the brownies cool on the rack before cutting them into squares, or serve them up warm and gooey with a bowl of ice cream.

More Brownie Recipes:

• Julia Child's Brownie Recipe
• Quick Trick: Peppermint Patty Stuffed Brownies Recipe
• Chocolate Peanut Butter Brownie Kisses Recipe