Instant Pot Chocolate Brownies
Instant Pot Chocolate Brownies are an easy to make dessert using common pantry staples! Brownies come out fluffy and delicious every time.
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Disclosure: I received a free copy of the cook book to review but all opinions are my own
A few weeks ago I was sent a copy of the new book I Love My Instant Pot: 5 Ingredient Recipe Book by Michelle Fagone to review. I love my Instant Pot and am always looking for new recipes so I was super excited to get this book!
The book is part of the “I Love My” cook book series where they feature recipes for different appliances, like Instant Pot, Air Fryer and Nutri Bullet. Here’s my full review of the newest book in the series!
I Love My Instant Pot 5 Ingredients or Less Cookbook Review
When I got the book I was instantly impressed with the size of the book and variety of the recipes. The book is over 200 pages and includes 175 recipes including:
- Breakfasts
- Soups, Stews and Chilis
- Beans, Rice and Grains
- Appetizers
- Side Dishes
- Chicken Main Dishes
- Beef and Pork Main Dishes
- Seafood and Fish Main Dishes
- Vegetarian Main Dishes
- Desserts
In addition to all those recipes, there’s also a really helpful section in the beginning that explains everything you need to know about cooking with the Instant Pot.
We’ve been on a baking kick lately so the first recipe we decided to try out was Instant Pot Brownies and they came out amazing! They were fudgey and slightly cake like and came out perfect in the Instant Pot. My toddler had so much fun helping make them – and eat them, of course! The next time we make these we’re going to try adding in a few chocolate chips to give it an extra chocolate-y kick.
What I Think About the Cookbook
I love how simple and easy to follow the recipes are. I’ve tried a few of the recipes like these Instant Pot Chocolate Brownies featured in the post, as well as the Insalata Caprese Chicken Bowl and Salsa Rice. I also like that the book doesn’t require any crazy accessories or ingredients to make any of the recipes – everything in the book was commonly found or things I already had in my kitchen.
The only thing I wasn’t a fan of is I think the title of the book is a little misleading as the “5 Ingredient” claim. The author explains that the 5 ingredients refers to the main ingredients, and doesn’t include pantry ingredients like spices, milk, butter, etc. in the ingredient count so some ingredients are more than 5 ingredients. It’s not a huge deal but it’s something to note.
Overall I really like this book and highly recommend it. The book has so many delicious recipes that are all really easy to make. It’s the perfect cook book to add to your collection!
I Love My Instant Pot 5 Ingredient Cook Book is now available on Amazon and Target.
Brownie Ingredients
- 2 large eggs, whisked
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter, melted
- 2 tbsp milk
- 1 cup water
- 2 tbsp powdered sugar
Equipment Needed
To make this recipe you’ll need:
How to Make Instant Pot Chocolate Brownies
- Grease a 6″ cake pan
- In a large bowl, combine the eggs, vanilla, flour, coca powder, granulated sugar, baking powder, baking soda, and salt. Stir in butter and milk (be careful not to over mix). Pour batter into the prepared cake pan.
- Pour the water into the Instant Pot and insert steam rack. Place the cake pan uncovered on top of the steam rack. Lock lid.
- Press the Manual or Pressure Cook button and adjust the time to 25 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops. Unlock the lid.
- Remove the cake pan from pot and transfer to a cooling rack for 10 minutes.
- Flip brownies onto a serving platter and let cool completely. Garnish with powdered sugar. Slice and serve!
Click here for a printable version of this recipe
Calories and Nutritional Information
Serving Size 1
Number of Servings 6
Calories 187 – Total Fat 10 grams – Saturated Fat 5 grams – Trans Fat 0 grams – Unsaturated Fat 3 grams – Cholesterol 83 milligrams – Sodium 558 milligrams – Carbohydrates 21 grams – Fiber 1 grams – Sugar 14 grams – Protein 4 grams
How to Serve Chocolate Brownies
Brownies are great on their own or served with a little ice cream! I like to serve them warm with a small scoop of vanilla on top (brownies a la mode anyone?!)
How to Store Leftovers
Leftovers should be stored an in airtight container for up to 5 days (if they last that long!)
To freeze brownies, allow them to completely cool and then wrap in plastic wrap. Place wrapped brownies into a freezer bag and freeze for up to 6 months. When you’re ready to eat, take the frozen brownies out of the freezer and defrost in the fridge 24 hours before eating.
Recipe Tips and Variations
Mix up this recipe by adding in 1/3 cup of your favorite brownie mix ins! A few of my favorites:
- Chocolate Chips
- M&Ms
- Diced dried fruit
- Diced walnuts
Do I Need to Cover the Cake Pan?
Unlike most Instant Pot baking recipes, this recipe can be cooked uncovered! I’ve always cooked it uncovered and it’s come out perfect. Some readers have reported that they’ve covered with aluminum foil before baking and it’s also come out great so it’s up to you if you want to cover the cake pan or not.
More Instant Pot Recipes
Bacon and Cheese Egg Bites (Starbucks Copycat Recipe)
Instant Pot Chicken Salad (Weight Watchers Recipe)
Instant Pot Chocolate Brownies
Equipment
Ingredients
- 2 large eggs whisked
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter melted
- 2 tbsp milk
- 1 cup water
- 2 tbsp powdered sugar
Instructions
- Grease a 6" cake pan
- In a large bowl, combine the eggs, vanilla, flour, coca powder, granulated sugar, baking powder, baking soda, and salt. Stir in butter and milk (be careful not to over mix). Pour batter into the prepared cake pan.
- Pour the water into the Instant Pot and insert steam rack. Place the cake pan on top of the steam rack. Lock lid.
- Press the Manual or Pressure Cook button and adjust the time to 25 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops. Unlock the lid.
- Remove the cake pan from pot and transfer to a cooling rack for 10 minutes.
- Flip brownies onto a serving platter and let cool completely. Garnish with powdered sugar. Slice and serve!
Notes
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