The slow cooker makes this moist chocolate brownie a cinch to prepare. For the topping, dark sweet cherries are simmered with maple sugar to yield a glossy crimson sauce. If you’re trying to avoid caffeine, omit the espresso powder.
1 1/2cups frozen dark sweet pitted cherries, divided
1 tsp arrowroot flour
Mist a 1½-quart baking dish with cooking spray. (NOTE: Baking dish should be able to fit inside your slow-cooker insert.) In a medium bowl, whisk together flour, cocoa, espresso (if using), all but 2 tbsp maple sugar, baking powder and 1/4 tsp salt until well combined.
In a second medium bowl, stir together milk, 1/2 cup water, oil and 1 tsp vanilla. Pour milk mixture into flour mixture and stir until a smooth batter forms. Pour into baking dish. Place dish inside slow cooker; cover and cook on high until top of brownie is completely set and a toothpick comes out clean, 2 to 2½ hours.
Meanwhile, in a medium saucepan, add 1 cup cherries plus 1/2 cup water, remaining 2 tbsp maple sugar and remaining 1/4 tsp salt. Bring to a boil on high and cook, mashing with a potato masher or wooden spoon, until most of the cherries have broken down, about 7 minutes.
In a small bowl, whisk together arrowroot and 1 tsp water until well combined. Stir arrowroot mixture, remaining 1/2 cup cherries and 1 tsp vanilla into sauce; boil until thickened, about 2 minutes. Serve in ramekins and top each portion with cherry sauce.
This carrot cake is delicious served warm, right from the slow cooker. But if you’d like to save some for later, our cake can be wrapped tightly and refrigerated for 3 to 4 days or frozen for up to 1 month.