Rich Fudgy Brownies in the Instant Pot? YES, YOU CAN! These are quite possibly the best brownies I've ever eaten, and I know they're the best I've ever made. For THIS recipe I use a 6-inch springform pan if you're using a 7-inch pan cook on manual for 50 minutes and natural release for 10 minutes.
1/2cupCocoa PowderI used regular cocoa powder not dutch
1tspkosher saltuse less if you prefer
1/2tspbaking pwoder
1cupchocolate 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
For THIS recipe I use a 6-inch springform pan if you're using a 7-inch pan cook on manual for 50 minutes and natural release for 10 minutes.