Hot Fudge Brownies: Slow-Cooked

Instructions:

1. Grease a 6-quart slow cooker or insert a slow cooker liner to ensure easy removal.
2. In a medium bowl, whisk together melted coconut oil and coconut sugar. Beat in eggs one at a time, then stir in vanilla extract.
3. Sift in cocoa powder, salt, and almond flour. Stir until the batter is smooth and glossy, then pour into the prepared slow cooker.
4. In a microwave-safe bowl, combine dark chocolate, condensed coconut milk, and almond milk. Heat in 30-second intervals until smooth.
5. Pour the chocolate fudge sauce over the raw brownie batter and use a knife to create a light swirl.
6. Place a paper towel under the lid to capture condensation. Cook on High for 2 hours until edges are firm but the center is slightly jiggly.
7. Remove from heat and let the brownies stand uncovered for 15 minutes to set the structure before serving.