It doesn’t get more fudgy and chocolatey than these Pressure Cooker Fudgy Brownies! These brownies are moist, dense and rich.
- 6 tablespoons unsalted butter
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- ice cream or powdered sugar, for serving
Spray a 7 x3-inch round cake pan with nonstick cooking spray. Line the bottom with parchment paper.
In a large microwave-safe bowl, microwave the butter for about 1 minute until melted. Stir in the sugar and microwave for 1 minute more. Whisk in the cocoa powder, water, and vanilla until smooth. Whisk in the eggs. Add the flour, baking powder, and salt. Stir just until smooth. Mix in the chocolate chips.
Spread the batter into the prepared pan. Pour 1 cup of water into the pressure cooker and place a trivet in the bottom. Use a sling to carefully lower the pan onto the trivet. Lock the lid in place. Select High Pressure and 20 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
Transfer the pan to a wire rack to cool for 10 minutes. Invert the brownies onto a serving plate and carefully peel off the parchment paper. Cool to room temperature and serve topped with ice cream or a sprinkle of powdered sugar, if desired.
reprinted with permission from The Electric Pressure Cooker Cookbook
- Calories: 319
- Sugar: 31 g
- Sodium: 1264 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 69 mg