Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1 cup semisweet chocolate chips
3/4 cup light brown sugar, packed
1 3/4 cups boiling water
Directions
In a medium mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
In a separate bowl, blend the milk, vegetable oil, and vanilla extract. Add this to the dry ingredients and mix until just combined.
Stir in the smooth peanut butter until the mixture is smooth and well incorporated.
Spread the batter evenly in the bottom of a greased slow cooker.
Sprinkle the chocolate chips evenly over the top of the batter.
In a small bowl, mix the brown sugar with the boiling water, stirring until the sugar is dissolved. Carefully pour this mixture over the contents of the slow cooker—do not stir.
Place the lid on the slow cooker and set it to cook on high for 2 to 2.5 hours, or until the top is set and slightly puffed.
Turn off the slow cooker and allow the cake to rest for 30 minutes with the lid off before serving. This will let the cake firm up a bit and allow the sauce to thicken.
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