These triple-chocolate brownies practically make themselves

You know those days when you are expecting guests later on, but don't really have a moment to whip up anything tasty to serve to them?

Well, then this recipe is about to become your lifesaver. Why? Well, because all you need to do is toss the ingredients in your crockpot (or slow cooker, if you will) and set the timer. And voila; four hours later your guests will be greated by the delicious scent of warm brownies when they arrive. Talk about convenient or what? Slow Cooker Triple Chocolate Brownies

Ingredients

• Nonstick cooking spray
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 8 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 3 large eggs, lightly beaten
• 1 cup walnut halves, coarsely chopped
• 1 cup semisweet chocolate chips (6 ounces)

Directions

1. Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
2. Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
3. Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days.

Note: According to Martha Stewart, the center of your brownies may look undercooked when time is up, but it will be perfect once cooled.