Fudgy Instant Pot Brownies Recipe

There’s just something magical about the combination of chocolatey richness and the ease of a one-pot bake. These Instant Pot Brownies are fudgy, decadent, and perfect for those moments when you crave indulgence but don’t want to heat up the kitchen. With the convenience of your Instant Pot, you’ll have a crowd-pleasing dessert with minimal effort!

If you thought your Instant Pot was just for soups and stews, think again!

Why You’ll Love This Recipe

• Rich, fudgy, and satisfyingly chocolatey.
• No need to turn on the oven – perfect for warm days or busy kitchens.
• Simple ingredients you likely already have in your pantry.
• Customizable with mix-ins like chopped nuts, chocolate chips, or even a swirl of peanut butter!

Ingredients Breakdown

• All-Purpose Flour: Keeps these brownies structured but still tender. You can substitute with gluten-free flour for a GF version.
• Unsweetened Cocoa Powder: Adds that deep, chocolatey flavor. Go for Dutch-processed for an extra rich result.
• Butter: Melted butter gives these brownies their luxurious fudgy texture and flavor.
• Sugar: Granulated works best here, but you can try a mix of white and brown sugar for a hint of molasses flavor.
• Eggs: Essential for binding and adding some lift to your brownies.
• Vanilla Extract: A must-have for depth of flavor.
• Salt: A pinch enhances all the sweet, chocolatey notes.

Step-by-Step Instructions

1. Prepare your Instant Pot by adding 1 cup of water to the insert. Place a trivet inside—this will prevent the brownies from cooking directly on the bottom.
2. In a microwave-safe bowl, melt the butter. Stir in the cocoa powder until smooth. Let it cool slightly.
3. In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until combined. Add the cooled butter mixture and mix until smooth.
4. Fold in the flour and salt until just combined – don’t overmix! If using mix-ins, gently fold them in here.
5. Grease a 6- to 7-inch round cake pan or springform pan and line it with parchment paper. Pour the batter into the pan, spreading it evenly.
6. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the brownies.
7. Place the pan on the trivet inside your Instant Pot. Seal the lid and set the valve to “Sealing.”
8. Cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully do a quick release.
9. Lift out the pan (use tongs or pot holders!) and let the brownies cool completely in the pan before removing. For cleaner cuts, chill them in the fridge for 30 minutes first.

Chef’s Tips and Tricks

• Don’t skimp on the foil: Covering the pan tightly keeps the brownies steam-free and perfectly textured.
• Adjust cook time: If you prefer a slightly underbaked, gooey brownie, reduce the pressure cooking time by 2-3 minutes.
• Use room-temperature eggs: They blend more easily and help with even baking.

Recipe Variations and Serving Suggestions

• Add-ins: Stir in some chocolate chips, chopped walnuts, or dried cherries for extra texture and flavor.
• Swirls: Dollop a few spoonfuls of peanut butter, caramel, or Nutella on top and swirl it into the batter before cooking.
• Serving ideas: Serve warm with a scoop of vanilla ice cream, a drizzle of hot fudge, or a sprinkle of flaky sea salt for a gourmet touch.

FAQs

• Can I store these brownies? Absolutely! Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
• Can these be frozen? Yep! Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
• What if I don’t have a trivet? You can crumple up aluminum foil to create a makeshift trivet.

Now it’s your turn to transform your Instant Pot into a dessert-making marvel! I’d love to hear how your brownies turn out. Snap a picture and tag it with #TheKitchensAid so we can all marvel at your delicious creation. Enjoy every fudgy bite!