Slow-Cooker Triple Chocolate Brownies

1		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		unsalted butter, cut into pieces
8  ounces		bittersweet chocolate, chopped
1  cup		sugar
3		large eggs, lightly beatens
6  ounces		cup semisweet chocolate chips

Tip: Click on the ingredient links to learn the nutritional information for all the Slow-Cooker Triple Chocolate Brownies ingredients. The serving size for any ingredient in Slow-Cooker Triple Chocolate Brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.
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.
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.)