Instant Pot Brownies
Bake a batch of scrumptious homemade chocolate brownies without even turning on the oven. This Instant Pot brownie recipe will soon be a family fave.
- Serves: 12 persons
- 8tablespoons (1 stick) unsalted butter (softened)
- 1cup granulated sugar
- 2large eggs
- 1 ½teaspoons vanilla extract
- ¾cup (3 1/2 ounces) all-purpose flour
- ½cup unsweetened cocoa powder ( natural, not Dutch process )
- ½teaspoon baking powder
- ½teaspoon salt
- ⅔cup semisweet chocolate chips
- ½cup chopped pecans (plus more for garnish, if desired)
- For the Ganache:
- 3ounces semisweet chocolate (broken into pieces)
- ¼cup heavy cream
Step 1Gather the ingredients.
Step 2Spray a 7-inch-round baking pan with cooking spray. Cut a sheet of parchment paper to fit into the bottom of the pan and spray it lightly.
Step 3In the mixing bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy.
Step 4Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Step 5In a separate bowl, combine the flour, cocoa powder, baking powder, and salt; blend thoroughly with a spoon or whisk. Add the dry ingredients to the butter-egg mixture and beat on low speed just until blended.
Step 6With a spoon or spatula, fold in the chocolate chips and chopped pecans.
Step 7Spread the batter in the prepared pan and cover with foil.
Step 8Add 1 1/2 cups of water to the Instant Pot inner pot and put a baking sling in the pot. Place the pan on the sling.
Step 9Secure the Instant Pot lid and ensure the steam release valve is in the sealing position. Choose the pressure cook function (or manual on older models), high pressure, and set the time to 40 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the valve to venting to release the remaining steam. Lift the pan of brownies out, remove the foil, and set the pan on a rack to cool.
Step 10When the brownies are cool, prepare the chocolate ganache glaze. Place the semisweet chocolate in a bowl and set aside. Pour the heavy cream into a saucepan. Place the pan over medium heat and bring the cream to a boil. Pour the cream over the semisweet chocolate; stir until the chocolate has melted and the mixture is smooth.
Step 11Slide a knife around the side of the pan to loosen the brownies. Carefully remove the brownies to a plate.
Step 12Spread the chocolate glaze mixture over the top of the brownies, letting some drip down the sides, if desired.
Step 13Sprinkle chopped nuts over the wet glaze, if you like. Cool completely.
Step 14Slice the brownies and serve.