I'll dessert you.

I wasn't planning on crocking yesterday, but I like I'm addicted to crocking for people, so it happened. Friends brought over GINORMOUS steaks to grill (Hi Brad and Sandra!), so I nuked some potatoes and crocked dessert. A gluten-free dessert. Specifically, I crocked gluten-free peanut butter brownies.

"Peanut Butter Brownies" (6 quart pot)

The original recipe is HERE.

~5 T butter
~1/2 c sugar
~2 eggs
~1 t vanilla extract
~1/2 c Pamela's Baking and Pancake mix
~1 c peanut butter (I used Jif natural)
~1/2 c milk chocolate chips
~1/2 c white chocolate chips

Grease crock pot.
Mix all ingredients.
Add mixture to crock pot and spread evenly.
Prop open the crock pot lid, so the steam can escape. (I used a chopstick, too.)
Cover and cook on low for 2 hours or until the edges of the brownies have browned.*
Remove stoneware from crock pot. (For the love of everything holy, I hope I don't have to tell you that the stoneware will be hot. Use a potholder or gloves or something. K? K.)
Allow to cool for at least 30 minutes before cutting and serving.

(8 servings)

*The original crocker's review says that she cooked it too long (2 3/4 hours), so I followed her advice and shortened it slightly.

Considering there was one itty bitty brownie left by the end of the evening, I'd say these were a success. Like the Blondies, these tasted like a cross between brownies and those big soft cookie "cakes". They were a bit underdone in the middle, so 2 1/2 hours might be the magic number. Of course, every crock pot is different, so use your best judgment. I, for one, LOVE undercooked baked goods/batter. (Don't judge! You know you do, too! Salmonella isn't REAL, is it?)