1 package of gluten free brownie mix prepared as directed. I used Cherrybrook Kitchen Fudge Brownie mix
Topping:
1/2 cup cane sugar
1/2 cup dark brown sugar
1/4 cup pure cocoa powder
1 1/4 cup hot water
Directions:
Pour brownie mixture (prepared as directed on the box) into a well- greased slow cooker pot. Mix together the sugars and cocoa powder and sprinkle the dry mixture over the brownie mix (do not stir). Then pour the hot water over this mixture and be sure not to stir this either. (This will bubble up and seep through to the bottom of the cake, creating a yummy chocolate lava! Cook on high for 2.5 hours in slow cooker or until a toothpick comes out clean when inserted into the cake portion. The cake will crackle up on the top and the hot fudge will form on the bottom. Serve warm with a scoop of vanilla ice cream of your choice :)