If you like your brownies chewy and fudge like, you’re gonna love these Instant Pot Cocoa Brownies. Making them in the pressure cooker keeps them moist and delicious. Finish them off with a quick cocoa frosting for the perfect bite!
So you’ve made delicious soups, stews, roasts and lots of other great things in your pressure cooker. That thing is fantastic! But… can it do chocolate?
Why yes. Yes it can! Have a look-see..
I don’t know about you but I’m really impressed. I went into this experiment blindly, keeping my fingers crossed that it would work. There aren’t any really great looking recipes (that I could find everywhere I looked) for brownies made in the pressure cooker. So, I went in feet first and gave my own, favorite brownie recipe a try and low and behold, it worked. By golly!
Using the pressure cooker to bake is a tricky kinda game because you’ve gotta have the right amount of water in the bottom, the right size pan (I used a 9 inch spring form pan to fit my 8 quart instant pot) and the right ingredients in the pan. You need the trivet to sit the pan on as well. I covered my pan with a paper towel and aluminum foil to keep any excess moisture out of our brownies, just like I did with my cream cheese coffee cake. It worked like a charm.
And if you’re wondering about the texture of these babies, I can tell you that they’re perfect in my opinion. They’re not dry at all, they’re perfectly moist yet they have just the right firmness. I made them two different times to make double sure they would turn out right for anybody that wanted to give em a try. Plus, we just wanted more!
The handy dandy printout, with ingredient amounts and detailed instructions is just below for your convenience. I hope you’ll let me know what you think after you make them for yourself. I’d love to hear from you!
Have a fantastic day and as always, keep it delicious!
Till next time ~ much love, Connie
- 1 C sugar
- 1 tsp vanilla extract
- ½ C butter, plus more for buttering the pan
- 2 eggs
- 2/3 C all purpose flour
- ½ C unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 2 C water for the pressure cooker pot
- ¼ C sugar
- 1 tbsp unsweetened cocoa powder
- 2 tbsp milk
- 1 tbsp butter
- 1 tbsp corn syrup
- 1/2 tsp vanilla extract
- pinch of salt
- 1/2 C powdered sugar
- Note: I have tested this recipe with the specific ingredients listed above. Substitutions may change the cooking time needed or the end result.
- Butter the sides of a 9 inch spring form pan. * See notes
- Place a cut out of parchment paper in the bottom of the pan.
- In a mixing bowl, combine the sugar, vanilla, butter and eggs.
- Stir in the flour, cocoa powder baking powder and salt.
- Combine well.
- Pour the mixture into the pan and smooth out.
- Pour the two cups of water into the pressure cooker pot.
- Cover the top of the spring form pan with a dry paper towel.
- Cover the pan and the paper towel with aluminum foil and seal tightly.
- Make a foil sling to lift the pan into and out of the pressure cooker.
- Place the pan onto the trivet and lower both into the pot, using the foil sling.
- Place the lid on and close to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time for 25 minutes. * See notes
- After the unit has finished cooking and the timer has counted to zero, carefully release the steam. *See notes
- Use the foil sling and two towels to lift the brownies out of the pot.
- Allow to cool for 10 to 15 minutes.
- Release the lever on the spring form pan and remove.
- Place a plate on top of the brownies and invert.
- Remove the parchment paper.
- Allow to cool completely before icing with the frosting.
- In a medium sauce pan, combine all ingredients except the powdered sugar.
- Turn the heat on low and bring to a simmer, stirring as it heats up.
- Allow to simmer for 3 minutes while stirring occasionally.
- Remove from heat and allow to cool for 20 minutes.
- Stir in the powdered sugar.
- Pour and smooth the frosting over cooled brownies.
10/2/16 Updated Note: Originally, this recipe was created using a 9-inch spring form pan, which fits comfortably in the Instant Pot IPDUO 80.
After making the recipe again in a 7 inch pan, I found that you will need to adjust the pressure cooking time for this size, as the thickness of the brownies increases. Total pressure cooking time should be 30 minutes and steam release method should be NPR for 10 minutes.
Recipe by: Connie Murray @Happybellyfoodie.com