These moist & fudgy Instant Pot brownies are easy to make from scratch. Enjoy with some vanilla ice-cream for a perfect dessert!
This brownie recipe is so easy to make from scratch in the instant pot. These are the most moist, dense and rich brownies that you will probably ever have. This is the reason we love them. Even a little piece of this brownie goes a long way. These brownies are a chocoholics dream come true!
I first tried these brownies on Valentines day this year and shared on my instagram stories. I got so many requests for the recipe, and I definitely did not mind making it again to share here so you all enjoy it too!
Why make Brownies in the Instant Pot?
I know you can make brownies in the oven, and are wondering why make them in the instant pot!
The first reason for me is that the texture of these steamed brownies is so different than oven-baked brownies. They are so moist, dense and fudgy. We love the oven baked one’s, but these were also loved by the whole family.
Brownies are so different than cakes. We don’t want them to rise much, and dense and moist is a good thing. Hence the instant pot steaming works great. I have still not converted to liking cakes made in the instant pot. Let’s see when that happens.
I am in California, so not a big difference for me. However for people living the the hot areas where they don’t want to turn on the oven in summer, this is a perfect way to enjoy this delicious dessert. Or maybe if you don’t have access to an oven, maybe you are traveling with your instant pot or your kitchen is being renovated. That is the time, your instant pot can come in handy to satiate your sweet tooth.
How to make the best fudgy Instant Pot Brownies?
Let’s start with gathering the ingredients. It is best to have all the ingredients ready before you start mixing.
I tried this recipe with semi-sweet chocolate chips and milk chocolate chips. My family enjoyed the semi-sweet chocolate chips much more. But feel free to take your pick.
- Melt half cup chocolate chips in the microwave. Heat for 30 seconds, then at 15 seconds intervals until smooth.
- In a large bowl, mix melted butter & sugar. Stir until smooth, when the sugar is well combined with the butter.
- 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 a quarter cup chocolate chips and fold them in the batter.
- 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. I used the 6″ Fat Diddio pan with a removable bottom as that fits easily in the instant pot and also makes it super easy to take out the brownie once it is cooked.
- Transfer the batter to a greased cake pan. Top with the remaining quarter cup chocolate chips.
- Now we want to cover the cake pan with a paper towel and then a foil so the steam does not go into the brownie. You can also prepare a aluminum foil sling to easily take the cake out once it is cooked. I skipped it when making this brownie and used the trivet handles to remove the cake pan.
- Add water to the instant pot steel insert. Place a trivet, and the covered cake pan on the trivet. Close lid with vent in sealing position. Cook on manual or pressure cooker mode at high pressure for 35 minutes. When the pressure cooker beeps, let the pressure release naturally. (Note: I have tried this recipe with high pressure for 30, 35 and 40 minutes and all worked well. Some readers reported that the brownie was not cooked in 30 minutes, so feel free to pressure cook for 40 minutes).
- 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. I placed the cake pan on a can of coconut milk, and the sides slide out like a charm. Then as we added the parchment paper at the bottom, it came off very easily too.
- Slice and serve warm with vanilla ice cream. Enjoy!
In my opinion, brownies are no good without ice-cream 😉
You will love these Brownies because:
✓ it is easy to make from scratch with minimal ingredients
✓ they are so moist, dense and fudgy
✓ does not heat up your kitchen
✓ perfect to enjoy with a scoop of vanilla ice-cream!
These brownies are perfect for an easy dessert. You will most likely have all the ingredients at home, so just give it a try!
If you want to try another delicious cake in the instant pot, check out this Orange Semolina Cake.
Recipe Video
Instant Pot Brownies Recipe
Ingredients
- 1/2 cup Unsalted Butter melted
- 1/2 cup Sugar
- 1/2 cup Chocolate chips to melt
- 2 Eggs
- 1 tsp Vanilla extract
- 1/2 cup All purpose flour
- 1/4 cup Cocoa powder
- 1/2 tsp Baking powder
- 1/4 tsp 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 lid with vent in 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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
The brownies came out moist and fudgey. They were fantastic. My family thought these were the best brownies. I have the 8 qt duo and used a 7 inch springform pan. I followed the directions as stated, 35 mins with a natural release. Came out perfect. Thank you for sharing this brownie recipe. This is now my “go to” for brownies. I might try using this recipe for brownie bites in the egg bite mold.
Hi Melva – Glad to hear you and your family enjoyed the brownies. Thank you for sharing back your review!
Can this be made in a 7 inch springform pan?
Hi Cindy – Brownie can be made in a springform pan for sure, however I have not tried it in a 7″ pan. You can always increase the quantity to 1.5 times and it should work in a 7″ pan. Hope you enjoy it!