Ingredients
Equipment
Method
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
- Spread the cherry pie filling evenly across the bottom of the slow cooker.
- Prepare the brownie mix according to package instructions, then stir in the almond extract.
- Pour the brownie batter evenly over the cherries.
- Cover and cook on HIGH for 2 hours and 15 minutes. A toothpick should come out with moist brownie crumbs (not wet batter).
- Serve warm, topped with vanilla ice cream and toasted almond slices. Enjoy!
Notes
Tips:
• Use high-quality brownie mix for the fudgiest texture.
• Avoid overcooking — check around 2 hours to prevent drying out.
• Add a handful of chocolate chips for extra richness.
• Toast almonds in a dry pan for 2–3 minutes before garnishing. Storage: Store leftovers covered in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold.
• Use high-quality brownie mix for the fudgiest texture.
• Avoid overcooking — check around 2 hours to prevent drying out.
• Add a handful of chocolate chips for extra richness.
• Toast almonds in a dry pan for 2–3 minutes before garnishing. Storage: Store leftovers covered in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold.