Instant Pot Mexican Chocolate Brownies
User Reviews
5
Instant Pot Mexican Chocolate Brownies
Description
This recipe calls for melted butter blended with eggs, brown sugar, instant coffee crystals, cinnamon, chili powder, vanilla extract, and salt to build a spiced base. Flour, cocoa powder, and grated Mexican chocolate are then mixed in without overworking the batter, followed by chocolate chips and chopped walnuts if desired. The batter is poured into a well-greased 7-inch springform pan, covered with foil, and sealed inside an Instant Pot with water beneath on a trivet.
Pressure cooking for 35 minutes results in brownies with a dense, moist texture that incorporates the deep flavors of cocoa and Mexican chocolate along with mild warmth from the spices and coffee. The chocolate chips offer melty pockets, and walnuts add occasional crunch. Resting after cooking helps brownies hold together and improves slicing.
These brownies can be stored in an airtight container at room temperature or refrigerated. Serving them slightly warm enhances texture and flavor, and optional toppings like ice cream or dulce de leche complement the spicy chocolate notes.
Do not overmix the batter to preserve texture.Store brownies airtight at room temperature for up to 2 days, refrigerate for 5 days, or freeze up to 1 month.Chocolate chips can be substituted with chunks or different chocolate types.Optional nuts include walnuts, pecans, or almonds for added texture.Allow brownies to rest in the pan for 20 minutes before removing and slicing to ease handling.Serve warm with ice cream, powdered sugar, or dulce de leche for enhanced enjoyment.
Ingredients
- 3/4 cup butter melted and cooled, unsalted
- 3 large egg room temperature, Nellie's Free Range
- 1 cup brown sugar firmly packed
- 2 teaspoons instant coffee crystals
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder (natural, dark, or Dutch)
- 1 (3.3 ounce) tablet Mexican chocolate grated
- 3/4 cup semisweet chocolate chips
- 3/4 cup walnuts coarsely chopped (optional)
Instructions
- Secure the collar on a 7-inch round springform pan. Lightly grease the pan with a nonstick cooking spray.
- Put the melted butter in a large bowl. One at a time, whisk in the eggs, then the brown sugar, coffee, cinnamon, chili powder, vanilla, and salt until combined.
- Add the flour, cocoa powder, and Mexican chocolate and whisk just until the dry ingredients are fully incorporated. Do not overmix the batter.
- Fold in the chocolate chips and walnuts, if using.
- Pour batter into prepared cake pan. Tap the pan firmly against the countertop a few times to remove any air bubbles in the batter. Cover with aluminum foil.
- Place trivet inside Instant Pot and pour 1 1/2 cups of water into the pot. Place cake pan on top of trivet and lock lid.
- Set the Pressure Release to Sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift the pan out of the pot, and set the pan on a cooling rack.
- Remove the foil from the pan, being careful not to get burned by the steam. Let the brownies cool for about 20 minutes, until warm, or cool to room temperature.
- Unclasp the collar on the pan and lift it off. Slice the brownies into wedges and serve warm or at room temperature.
Notes
- Do not overmix the batter to preserve texture.
- Store brownies airtight at room temperature for up to 2 days, refrigerate for 5 days, or freeze up to 1 month.
- Chocolate chips can be substituted with chunks or different chocolate types.
- Optional nuts include walnuts, pecans, or almonds for added texture.
- Allow brownies to rest in the pan for 20 minutes before removing and slicing to ease handling.
- Serve warm with ice cream, powdered sugar, or dulce de leche for enhanced enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 117mg | 39% |
| Sodium | 115mg | 5% |
| Potassium | 356mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
| Vitamin A | 679IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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