Dense and Fudgy Instant Pot Brownies
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Who doesn’t love rich fudgy brownies?? These dense chocolate instant pot brownies are the perfect recipe for ANY chocolate lovers out there. Plus when you bake this easy recipe under high pressure in the Instant Pot you know they’re going to be the moistest brownies you’ve ever made!
This easy-to-make recipe for Instant Pot Brownies from scratch will free up your oven when it’s a busy day in the kitchen. And they’re perfect for those days when it’s too hot to cook. Perfect for summertime!
This fudgy brownie recipe is the instant pot recipe you’re looking for. They cook in a 6-inch springform pan form pan that fits right in your instant pot’s inner pot. Fudgy dense and delicious these chocolate brownies have it all, no box mix needed!
KEEP YOUR HOUSE COOL BAKE IN THE INSTANT POT
Do you know those hot summer days? The kind where you grill outside as much as possible to keep your house cool?? These brownies are made for those days!
While they do take an hour in the pressure cooker they don’t heat up your house.
And you can just plug the pot in outside if you want to cook them up on the patio. Or on the go anywhere.
Try my recipe for the BEST Instant Pot Cheesecake if you’re looking for something totally different. AND totally delicious!
About your Instant Pot Brownies:
- you need a springform pan OR push pan that fits inside your Instant Pot inner pot, if you don’t have one check the directions below for using a cake pan
- if you use a springform wrap the bottom in foil to keep any water out
- cover the top of the pan with foil to keep condensation off the top of your brownies
- be sure use a knife to loosen your brownies from the springform pan, so they don’t tear
- you also need the little rack or “trivet” that comes with your instant pot
- Yes, you can eat it while it’s still warm, it’s best that way!
- if you’re using a 7-inch pan the cooking time is reduced to 50 minutes and 10 minutes respectively
- if you want to make them in the Egg Bites Pan use my Instant Pot Brownie Bites recipe instead!
- if you want to try something different try the Ultimate Gluten Free Cheesecake Brownies
What you need for these Brownies
- butter softened at room temperature
- granulated sugar
- eggs
- vanilla extract or
vanilla paste - all-purpose flour
- cocoa powder, I used regular cocoa powder not dutch
- kosher salt
- baking powder
- chocolate chips
- 6-7 inch spring form pan
- instant pot trivet
- aluminum foil
- parchment paper (for the bottom of the springform)
- medium bowl
- small bowl
- rubber spatula
- a mixer, either a hand mixer or stand mixer
Change up this great recipe? You Bet!
You can swap out the extract for
can I use a regular cake pan for these decadent brownies?
You can! Just grease the bottom and sides before you add the brownie batter. And be sure to tent it with foil the same way you would the cheesecake pan to keep the water from dripping back into the batter. For best results let the cake pan of brownies cool completely before cutting.
How to bake in a springform pan in the Instant Pot
First of all you need to have the Instant Pot trivet OR another heat proof trivet to sit on the bottom of the inner pot of the IP.
Make sure to cover the bottom of the springform pan with foil so water won’t get bubble up in the bottom of the pan. That’s important.
It’s a very watery environment in the Instant Pot so tent the TOP of the pan with foil too AFTER adding the brownie batter. This keeps the condensation off the top of the brownie. Just fold some foil up and over the pan like this ^ so the water rolls off and back into the pan.
If you’re worried about being able to lift the pan out of the inner pot, use foil to make a little sling to get it out. Just fold over a big piece of foil and lay it under the pan on top of the trivet. Make another one and lay it across it in an X and then fold those pieces up the side of the inner pot. Grab those when lifting your pan out of the trivet.
LOVE BROWNIES??
If you love brownies try my other recipes:
Instant Pot Brownies
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3/4 cup flour
- 1/2 cup Cocoa Powder I used regular cocoa powder not dutch
- 1 tsp kosher salt use less if you prefer
- 1/2 tsp baking pwoder
- 1 cup chocolate chips
Instructions
- set up your instant pot, add one cup of water, and the cooking rack to the pot
- lightly grease a 6-inch springform pan with butter or use nonstick cooking spray, and cover the under side of the springform in foil to keep water from getting in
- cream the butter and sugar together
- add the eggs, one at a time, mixing well after each addition
- then blend in the vanilla
- in a separate bowl stir together the flour, cocoa, salt, and baking powder
- stir the dry ingredients into the butter and eggs
- stir just until combined
- stir in the chocolate chips
- pour in the prepared pan
- cover with foil and set on the rack in the instant pot
- put the lid in place, set to sealing
- press manual high pressure, and then set the cook for 55 minutes
- check back to make sure the pot sealed and all is well with the pressure valve
- once the timer goes off let the pot natural release for 15 minutes, do not quick release
- carefully remove from the pot and wipe any water off the top of the foil
- remove all foil and let cool 10-15 minutes
- carefully run a knife around the brownie to help it release
- open pan and let the brownie cool OR eat it while it’s warm
Notes
Nutrition
- 3 Ingredient Flourless Chocolate Cake
- Best Oreo Rice Krispie Treats
- Heaven On Earth Cake
- Mixed Berry Custard Pie
- French Apple Cake
- Mocha Torte
- Mallowmars Recipe
- Crock Pot Candy
These look wonderful Laura!
Thank you Jane!!
Dutch process or natural cocoa?
Regular cocoa powder is what I used, not Dutch Process. : )
Laura….did you intend that we take up a steady diet of these fabulous little wedges of magic? If so I am fully compliant.
NO! I need my pants to fit and the instant pot brownies are working AGAINST that goal!
I’m making these right now!
Please confirm the cook time of 55 minutes. That seems way too long. A cheesecake cooks in the instant pot in 25 minutes. And brownies cook in a regular oven in 20-30 minutes. How can 55 minutes be correct for this recipe?
Yes I can confirm that the cook time for these Instant Pot Brownies is correct!
Mine came out very very not done lol. Any ideas?
Interesting! I’ve never had it super gooey! Once we cut the cook time short and it wasn’t done but that was my fault.
Was it tented? Did any moisture get in while cooking?
So tented? Not covered tightly with the foil?
I cover it and leave a little space at the top but then do seal the edges. So tented but sealed.
Very easy and good! Very chewy, I may need to leave in additional 5 min! But otherwise delicious!!
All I can say is “OMG, OMG”! These are so great! Very additive as well. I have a IP Mini 3 qt and used a 6×3 push pan. Turned out great! I would say that I’ll probably cook it about 2 more minutes as the middle was still somewhat too “gooey”, though I still “tested” it anyway. 🙂 🙂 My granddaughter will love this…probably my grandson as well though he’s not much into chocolate as she is. I think I’ll try it again and add some walnuts and leave out the chocolate chips (I used semi-sweet chips). Really like that it is not too sweet…used a cocoa blend that I got from KAF. Thanks for such a great recipe!
Well.
Just took them out and the verdict is still out but they look amazing.
These were amazing – I hope they freeze or I am going to be on the exercise bike for a month
Omg so yummy! My new favorite brownie recipe. Like I’m wondering if I can stack two pans in there to cook more at once. Thank you for sharing!
I have an off brand “Instant Pot”. When you say set to manual what does that mean? High pressure or med?
I’m not sure what your choices are. Manual is the setting you use to choose your pressure setting and timing. I always cook on high pressure. I will amend the post to reflect your questions. Thanks so much!
These look absolutely divine!!
Mine are definitely not cooked..can it be because I used coconut oil instead of vegetable oil?
That is a distinct possibility. Did you happen to use a smaller pan? You can just put it back in a cook another couple of minutes. Your IP may be a different version than mine!
Just made mine and they are super gooey. Used a 7” pan with the 50/10 cooking time. Wish I would have had vanilla ice cream because these would almost be like hot fudge. Maybe they’ll firm up when they totally cool. I did use butterscotch chips instead of chocolate chips because that’s what I had.
They should firm up.
I don’t have an Instant Pot. Can these be made in the oven? If so, what size pan and for how long?