Start by greasing the inside of your slow cooker with nonstick cooking spray or butter. This will prevent any sticky mishaps when you go to scoop out those brownies later.

In a large mixing bowl, whisk together the granulated sugar and softened butter until creamy. It’s important to get that nice, blended consistency. Then, add in the eggs and vanilla extract. Give these ingredients a good stir until everything is nicely incorporated.

In another bowl, mix the flour, cocoa powder, baking powder, and sea salt. Whisk these together so there are no lumps. You want a smooth blend for the next step.

Gradually add the dry mixture into the wet mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay! Fold in the semisweet chocolate chips. This is where the magic happens. If you’re feeling extra indulgent, you can toss in the additional chocolate chips.

Now it’s time to transfer the brownie batter to the prepared slow cooker. Spread it evenly. Give the pot a gentle shake to ensure the batter settles nicely.

Cover the slow cooker with the lid and set it on low for about 2 to 2.5 hours. Don’t peek too often! The steam needs to build up inside to create that moist brownie texture we crave.

After about two hours, use a toothpick to check for doneness. Stick it in the center of the brownies. If it comes out with moist crumbs (not wet batter), they're ready. If not, give it another 15-30 minutes. Every slow cooker can be a bit different.

Once you’ve reached brownie perfection, remove the slow cooker insert (carefully; it’ll be hot!). Let the brownies cool for a bit before slicing them. Serve them warm with ice cream or even a dollop of whipped cream for a real treat!