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Instant Pot® dark chocolate brownies recipe

Instant Pot® dark chocolate brownies recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

For a quick dark chocolate fix, whip up these Instant Pot® brownies; they're mixed in one bowl and pressure cooked until moist and fudgy.

3 people made this

IngredientsServes: 4

  • 140g dark chocolate, chopped into small pieces
  • 200g caster sugar
  • 85g unsalted butter
  • 2 tablespoons Greek yoghurt or soured cream
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 100g plain flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt

MethodPrep:15min ›Cook:40min ›Extra time:20min › Ready in:1hr15min

  1. Heat chocolate in a glass bowl placed inside a saucepan of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and glossy, about 5 minutes.
  2. Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yoghurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, bicarbonate of soda and salt; gently fold into the chocolate mixture until mixture is thick and smooth. Do not overmix.
  3. Butter a 15cm round cake tin with deep sides. Pour brownie mixture into the tin and seal top with a sheet of foil.
  4. Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot®). Add 250ml water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of foil crosswise under the cake pan; hold the ends to lower cake onto the trivet. Keep foil strips folded down to prevent contact with the lid.
  5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
  6. Check a skewer inserted into the brownie comes out clean. Cook at high pressure for 3 minutes more if needed. Release pressure using the quick-release method, about 5 minutes. Let brownie cool before cutting.

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Instant Pot Chocolate Brownie Cake

Are you ready for some chocolate?! This Chocolate fudge inspired Instant Pot brownie cake with toasted walnuts will be a dessert that impresses everyone at the table and makes your chocolate lovers very happy. This recipe is from The Ultimate Instant Pot Cookbook.

How To Make Guinness Brownies

To make these Guinness brownies:

  1. Begin by preheating the oven to 350°F. Grease 9࡯″ baking dish with butter, then flour it, shaking out excess.
  2. Make the Guinness reduction by pouring the stout into a saucepan over high heat. Reduce until about 2/3 cup remains. Pour the Guinness reduction into a liquid measure to cool for about 15 minutes while you prep the rest.
  3. Chop the dark chocolate, and add it to a microwave safe bowl. Add butter. Microwave at 30 second intervals, mixing in between until the mixture is smooth. Add in sugar, 1/2 cup of Guinness reduction, vanilla, eggs until the mixture is smooth.
  4. Add flour and salt. mixing until mixture is just combined. It should be nice and thick. Pour into prepared baking dish.
  5. Bake for 30-35 minutes or until a toothpick comes out with loose crumbs, not clean. If the toothpick comes out with batter, continue to bake at 3 minute increments until you see wet crumbs. Cool brownies on a wire rack completely before frosting.

Instant Pot Fudgy Chocolate Brownies

Coat a 7-inch round baking pan with or without a removable bottom with cooking spray or butter. Line the bottom with parchment paper. Whisk 1 stick melted unsalted butter and 2/3 cup Dutch process cocoa powder together in a large bowl. Whisk in 1 1/4 cups packed light brown sugar. Add 2 large eggs and whisk to combine. Gently fold in 6 tablespoons all-purpose flour and 1/2 teaspoon kosher salt with a rubber spatula.

Transfer the batter to the pan and spread into even layer. Cover with aluminum foil. Pour 1 cup water into Instant Pot place trivet on bottom of pot. Place pan on trivet. Lock the lid on, set the valve to seal, and set to cook under HIGH pressure for 50 minutes. It will take 5 minutes to come to pressure.

Let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Remove the pan, uncover, and let the brownies cool to room temperature. Invert onto a cutting board. Slice like a pie or trim and then cut into squares.

Recipe Summary

  • Baking spray with flour
  • 3 (4-oz.) bittersweet chocolate bars (such as Ghirardelli), chopped (about 2 cups)
  • 1 cup unsalted butter
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 tablespoons (1 1⁄2 oz.) bourbon
  • 2 tablespoons instant espresso granules
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 (4-oz.) semisweet chocolate bars, chopped (about 2 cups), divided
  • 1 teaspoon flaky sea salt

Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Bring a medium pot with 1 inch of water to a simmer over low. Set a medium-size heatproof glass bowl over pot. Add chopped bittersweet chocolate and butter to bowl cook, stirring occasionally, until melted, about 2 minutes. Remove from heat cool slightly, about 10 minutes.

Whisk eggs, granulated sugar, brown sugar, bourbon, and espresso granules into cooled chocolate-butter mixture until well combined. Stir in flour and kosher salt until combined. Pour half of the batter into prepared pan. Sprinkle with 1 cup of the chopped semisweet chocolate. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining 1 cup chopped semisweet chocolate.

Bake in preheated oven until center is set, about 25 minutes. Remove from oven sprinkle with flaky sea salt. Cool completely in pan, about 1 hour. Slice into 32 bars.

Dark Chocolate Peppermint Brownies

December 17, 2013 10 Comments This post may contain affiliate links. Read my disclosure policy.

A few weeks ago we had our annual &lsquoDrinks and Desserts&rsquo holiday party where we get together with friends before the craziness of the holidays really begins. It was such a nice time, and I prepared 4 desserts, this one included. This recipe was a new one for me, but I was excited to try it because I love candy canes! I figured this would be a hit with the adults because of the richness of the dark chocolate and the bite of the peppermint, but it was also a hit with the kids.

These Dark Chocolate Peppermint Brownies are fairly easy to prepare, and they are like 100 times better the day after you make them. I don&rsquot know why, but they turn even more fudgy and delicious. The recipe does pack a lot of peppermint punch, so if you want to downplay that, just use less extract than the recipe calls for. These are definitely a great seasonal treat, and I will be using this brownie recipe (sans the peppermint) for my go-to homemade brownie recipe from now on!

How To Make The Best Brownies

These brownies are incredibly easy to make. Here’s how:

Prepare oven and baking pan: Preheat your oven to 350 F degrees. Spray an 8࡮ inch baking panwith cooking oil then line it with parchment paper.

Dissolve sugar in butter: In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir bring the sugar and butter to a boil then quickly remove from the heat.

Combine dry ingredients: In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well.

Finish batter: Pour in the butter/sugar mixture slowly and whisk well. Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.

Bake: Transfer the batter to the prepared baking pan and smooth out the top so that it’s one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.

Cool and serve: Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!

Dark Chocolate Mousse Brownies

My daughter takes after me. She LOVES brownies! Just about any flavor and she ALWAYS asks to make a box.

A few nights ago, my daughter asked if she could make a box of brownies for the family. Yes, after tons of recipes on the blog, we still buy boxed brownies for simple occasions.

I agreed to let her since we hadn’t had dessert in a few days, plus, she offered, and who am I to turn down brownies, right?!

Well, she set off to work on preparing them when my hubby wandered into the kitchen. Since he is a fan of brownies with frosting, mousse, or some type of variety….he set out to work on enhancing them.

My daughter immediately suggested adding a mousse topping and the two of them began preparing it!

I went ahead and took the role of the taste tester as it is quite rare for me not to be the one in the kitchen!

Within minutes, they had the mousse ready to go and added them to the brownies. Now, if you prefer homemade brownies….check out this recipe! However, if you’re like me and like shortcuts, grab a brownie mix from the store and add the mousse layer to those! I won’t judge if you don’t, hehe!

Not only were the brownies moist, fudge like, and chocolatey….but the mousse layer was creamy, rich, and was a great addition to the brownies!

If you have a sweet tooth craving, these Dark Chocolate Mousse Brownies are jus the thing you need! Enjoy!

Fudgy Dark Chocolate Brownies Recipe

This chocolate brownies recipe calls for a handful of ingredients and gives you a dessert which spells comfort and joy. As you give a bite into this, you will know for sure that sometime all you need is pieces of decadent and rich chocolate brownies with ice cream to gain happiness.

This recipe for chocolate brownies is not just easy but needs pantry staple ingredients only. A good quality cocoa powder, butter, flour, eggs and sugar. That’s it. Toppings you ask? Well, whatever catches your fancy.

Don’t worry I am going to give you a list of things which goes superbly well as toppings to this recipe for super delicious chocolate brownie cake. Some tried by me, others tested & suggested by the readers.

Baking is my first love & Chocolate is my muse! And I simply wonder why I haven’t shared any of my Brownie recipes here on my blog. Probably because I thought nobody would need it. Boy, I was so wrong!

Not that the world needs another cake recipe but I want to share it nonetheless so that you can try this chocolate brownie easy recipe in your Convection Microwave Oven at home.

So, I had to whip up a big batch of buttery, fudgy, slightly gooey at the centre & choco chips loaded brownies for my blog and documented it exactly how I make chocolate brownies from scratch.

Brownies are something which are sort of fuss-free, once you understand the science behind it. No need to get scared, it ain’t rocket science either.

Just a couple of simple tricks and your brownies will always turn out the best, might even better than those boxed Brownie pre-mixes. No kidding.

If you are like me who likes it to be rich, loaded with chocolatey flavour and fudgy with a little bit of gooey in the centre, then this recipe is going to be perfect for you.

How to make Fudgy Chocolate Brownies – Ingredients list

  • All-purpose Flour
  • Cocoa Powder
  • Eggs
  • Butter
  • Granulated Sugar
  • Brown Sugar, an alternate would be normal granulated sugar
  • Baking Powder
  • Vanilla Extract

Here, butter and some good quality cocoa powder are absolutely non-negotiable. Also, I have both granulated sugar and brown sugar in this recipe because I love the texture that the brown sugar gives after baking. It is slightly chewy. But, if you don’t have any at your end, don’t worry. Normal sugar works just as fine!

If there’s one thing that I am dead against of, then that has to be those boxed pre-mixed for cakes and brownies. If only I could emphasize it more that, you already have all the ingredients sitting in your pantry and ready for a bake.

Plus you have all the options to make these brownies even more delicious with your choice of toppings. Here, I will help you with some of them to start with:

  • Walnuts – classic and never fails
  • Chocolate Chips – like how I have used here
  • Salt flakes
  • Caramel sauce
  • Ganache
  • Ice cream
  • Whipped cream
  • Dried berries
  • Peanut Butter
  • Toffee Sauce

You can choose any one or a combo of these for your brownies to make them even more delicious. In this recipe for chocolate brownie cake, I have used a mix of dark, milk and white chocolate chips as toppings and then served these with scoops of vanilla ice cream.

How to make dark chocolate beet brownies

Melt the chocolate altogether with butter. When this is ready, stir in the sugar and set it aside. Now puree the beet. I always cut it into small pieces so it’s easier to process.

The next thing is mixing together the dry ingredients – flour, baking powder, baking soda and cocoa powder. After you just add apple puree, pureed beets and melted chocolate and mix everything well.

Pour the batter into a brownie pan lined with baking parchment and bake!

Make sure that you let them cool down before slicing them.

Sweet inspiration:

If you like healthier treats, then I have some more ideas for you on my blog:

If you like to indulge yourself, then these recipes might be for you:

Tips for making dark chocolate beet brownies

  • The sweetness of these brownies may vary. This will depend on the sweetness of apple puree and the beet.
  • I dusted these with pink powdered sugar. This is not necessary, and you can simply serve them plain or dusted with white sugar.
  • Make sure to use unsweetened natural cocoa powder to make these dark chocolate beet brownies.
  • The baking time may vary. This depends on your oven but also on your taste. If you like them gooey then 40 minutes should be perfect. If not, cook them longer. Always check with a skewer to see their doneness.
  • I buy ready-cooked beet from my local supermarket. This saves me time cooking it and peeling it and I don’t have to worry about my hands turning purple. However, you can also buy fresh beet and cook it yourself, if you like.
  • Use apple puree or thicker (smooth) apple sauce.

P.S. The prep might take even less than 20 minutes, especially when you make this for the second, third time!

Also if you are good at multi-tasking, then you can do step one and two at the same time: prep the beets while waiting for the chocolate to melt.


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