My brother makes this for brunch every weekend and we fight over the last piece. Only 3 ingredients to make the ultimate morning treat.

Place the bowl back into the slow cooker insert. Pour hot tap water into the slow cooker around the outside of the bowl until it comes about halfway up the sides of the bowl, being careful not to splash any water into the fudge mixture.

Cover the slow cooker with the lid, set it to LOW, and cook for 45 to 60 minutes. Do not stir during this time; just let the gentle heat slowly melt the chocolate and warm the mixture through.

After 45 minutes, carefully remove the lid (watch for steam) and check the mixture. The chocolate chips should be glossy and mostly melted. Using a dry spatula or wooden spoon, stir the mixture slowly but firmly until completely smooth and thick. If a few unmelted chips remain, cover and let it go another 10 to 15 minutes, then stir again until fully melted.

Once the mixture is smooth and shiny, work somewhat quickly: pour about two-thirds of the fudge into the foil-lined pan, spreading it into an even layer with a spatula. The texture should be thick but spreadable.

Pour the remaining fudge over the top in a few uneven lines or dollops, then use the tip of a butter knife or a skewer to gently swirl the layers together. Drag the knife in small figure-eights to create visible ribbons of darker and lighter fudge, mimicking the look of swirled espresso and sweet cream.