Instant Pot Brownies Recipe
User Reviews
4.9
Instant Pot Brownies Recipe
Description
This recipe melts butter and chocolate chips before combining with sugar, eggs, and vanilla to form the base. A mixture of all-purpose flour, cocoa powder, baking powder, and salt is folded in gently along with chocolate chips to avoid overmixing, which preserves a tender crumb. The batter is poured into a greased and parchment-lined cake pan to prevent sticking.
The pan is covered tightly with paper towels and foil to protect from condensation during pressure cooking. The Instant Pot steams the brownies in water for a duration ranging from 30 to 40 minutes, which cooks the batter evenly while retaining moisture. The resulting texture is moist and dense but not dry, different from conventional oven-baked brownies.
Using semi-sweet chocolate chips is recommended for balanced sweetness, though milk chocolate is an option. Removing the brownies is easiest using a removable bottom pan and parchment. Cooking times may vary depending on Instant Pot model and size; slightly longer cooking ensures thorough doneness without drying out the brownies.
Ingredients
- 1/2 cup butter melted, unsalted
- 1/2 cup sugar
- 1/2 cup chocolate chips to melt
- 2 egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips divided, to mix in batter & top
- 1 1/2 cup water
Instructions
- Grease a 6 inch cake pan with some melted butter (or another cake pan that fits in the pressure cooker). Line a parchment paper on the bottom of the cake pan.
- Melt 1/2 cup chocolate chips in the microwave. Heat for 30 seconds, then at 15 seconds intervals until smooth.
Preparing the brownie batter
- In a large bowl, mix melted butter & sugar. Stir until smooth.
- Mix in the eggs and vanilla extract. Then add the melted chocolate & mix again.
- Fold in the all-purpose flour, cocoa powder, baking powder and salt. Do not over mix.
- Add 1/4 cup chocolate chips and fold them in the batter.
- Transfer batter to the prepared cake pan. Top with the remaining 1/4 cup chocolate chips.
- Cover the cake pan with paper towels and foil. This is important so the steam does not go into the cake batter while it is cooking.
Steaming brownie in instant pot
- Add water to the instant pot steel insert. Place a trivet and the cake pan on the trivet. Close the lid with the vent in the sealing position.
- Cook on manual or pressure cooker mode at high pressure for 35 minutes (see last note). When the pressure cooker beeps, let the pressure release naturally.
- Carefully take the cake pan out using mitts. Remove the foil and paper towel. Let the brownie rest on the counter for about 10 minutes.
- Check that it is done (insert a clean knife or toothpick at the center of the brownie, which should come out clean). Run a knife around the edges of the brownie. Then carefully remove the brownie from the cake pan.
- Slice and serve warm with vanilla ice cream. Enjoy!
Notes
- Semi-sweet chocolate chips are preferred for balanced flavor but milk chocolate chips can be used as an alternative.
- Using a removable bottom cake pan lined with parchment paper helps release the brownies easily.
- Covering the cake pan tightly prevents steam from dripping into the batter during pressure cooking.
- Instant Pot cooking time can range from 30 to 40 minutes; increase time if brownies are undercooked at 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 108mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 465IU | 9% |
| Calcium | 54mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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