A rich, satisfying, amazing dessert. This is so easy, just throw the ingredients in and you are good to go.


  • 1 (16 oz.) pkg. of Betty Crocker gluten-free brownie mix
  • 1/4 cup butter, melted
  • 1 egg
  • 1/4 cup water
  • 1 can sweetened condensed milk
  • 1/4 cup walnuts
  • 1/4 cup coconut
  • 1/4 cup oats


I used a mini 1.5 quart crockpot for this dish. The proportions of the oats, coconut, and walnuts are for the mini crock. If you decide to use a larger size, use enough of the toppings to spread over the whole surface area.

Melt butter. Add 1/4 cup of water, the egg, and the brownie mix. Stir until none of the powder is left dry; batter will be quite thick. Pour can of sweetened condensed milk over the top. Cover milk with a layer of oats, then coconut, then walnuts.

Close up crock pot and cook on high for a large crock pot. If using a little crock, use low setting.

If using a large crock pot, test with a knife after two hours. If it comes out clean, cook for another 20-30 minutes with the lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.

If using mini crock, this cooks for about 4 1/2 hours altogether. That’s a really long time to wait for brownies, but worth it.

Servings: 12 Time: 5 Minutes Preparation Time

4-1/2 Hours Cooking Time