Crock Pot Sour Cream Cake Brownies with Peanut Butter Frosting

Using your crock (use a 5 quart crock if possible), trace a pattern of the bottom of the crock onto a piece of parchment paper. Cut the pattern out and place it in the bottom of your crock. Grease the sides of the crock.

In a small saucepan, combine butter, water, and cocoa powder until mixture comes to a boil and the butter melts. Remove from heat.

In a mixing bowl, whisk together sour cream and egg. Slowly pour in the cocoa mixture – stirring constantly. Add flour, sucanat, baking soda, and salt. Stir until all lumps are gone.

Pour batter down into the prepared crock. Cover and cook on HIGH for 1 hour and 20 minutes to 1 ½ hours. Begin testing at the smaller time – insert knife in the center to see if brownies are done (no need to test if it’s still visibly gooey in the middle). Add time accordingly. When done, remove crock from crock pot and cool.

In a small mixing bowl, combine cocoa powder, peanut butter, and maple syrup. Stir until smooth. Spread on top of brownies. Devour. Lick the frosting bowl.