📝 About This Recipe
Experience a chocolate lover's dream with these incredibly dense and moist brownies, perfected using the unique 'steam-bake' environment of an Instant Pot. Unlike traditional oven baking which can dry out the edges, pressure cooking creates a consistent, truffle-like texture that melts in your mouth. Infused with rich cocoa and a hint of espresso, these brownies are a sophisticated twist on a classic comfort food, delivering a decadent dessert with minimal effort.
🥗 Ingredients
The Chocolate Base
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1 cup Semi-Sweet Chocolate Chips (high quality for best melting)
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
The Wet Ingredients
- 2 pieces Large Eggs (at room temperature)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Instant Espresso Powder (optional, to enhance chocolate flavor)
The Dry Ingredients
- 3/4 cup All-Purpose Flour (leveled)
- 1/4 cup Unsweetened Cocoa Powder (Dutch-processed preferred)
- 1/4 teaspoon Fine Sea Salt
For the Instant Pot
- 1 1/2 cups Water (for the bottom of the pot)
- 1 tablespoon Cooking Spray (to grease the pan)
👨🍳 Instructions
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1
Prepare a 7-inch springform pan or a round cake pan that fits inside your Instant Pot by greasing it generously with cooking spray and lining the bottom with a circle of parchment paper.
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2
In a large microwave-safe bowl, combine the butter and 1/2 cup of the chocolate chips. Heat in 30-second intervals, stirring in between, until the mixture is completely smooth and glossy.
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3
Whisk in the granulated sugar and light brown sugar until well combined. The mixture may look slightly grainy at this stage, which is normal.
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4
Add the eggs one at a time, whisking vigorously after each addition until the batter looks shiny. Stir in the vanilla extract and the espresso powder.
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5
Sift the flour, cocoa powder, and salt directly into the wet ingredients. Using a rubber spatula, gently fold the dry ingredients in until just combined—do not overmix, or the brownies will become tough.
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6
Fold in the remaining 1/2 cup of chocolate chips. Pour the batter into the prepared pan and smooth the top with your spatula.
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7
Cover the pan tightly with aluminum foil. This is a critical step to prevent steam and condensation from dripping onto the brownie surface, which would make them soggy.
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8
Pour 1.5 cups of water into the inner pot of the Instant Pot. Place the trivet (the metal rack) into the pot.
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9
Carefully lower the foil-covered pan onto the trivet. If your trivet has handles, use them; otherwise, you can create a 'sling' out of a long piece of folded foil to lower the pan easily.
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10
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure for 35 minutes.
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11
Once the cooking time is up, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to 'Venting' to release any remaining steam.
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12
Remove the pan from the pot and take off the foil. The brownies will look very soft, but they will firm up as they cool. Let them cool completely in the pan on a wire rack for at least 1-2 hours.
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13
For the best fudgy texture, refrigerate the brownies for 2 hours before slicing. Run a thin knife around the edge to loosen, then remove from the pan and cut into squares.
💡 Chef's Tips
Use room temperature eggs to ensure they emulsify properly with the fats for a smoother batter. Tightly sealing the pan with foil is the most important step; it prevents a 'boiled' texture and keeps the top fudgy. Do not over-cook; if the center seems slightly soft when you remove the foil, it will set perfectly during the cooling process. For clean cuts, wipe your knife with a warm, damp cloth between every single slice. If you prefer a cakey brownie, add 1/4 teaspoon of baking powder to the dry ingredients, though these are designed to be ultra-fudgy.
🍽️ Serving Suggestions
Serve warm with a large scoop of premium vanilla bean ice cream. Drizzle with homemade salted caramel sauce and a sprinkle of flaky sea salt. Pair with a handful of fresh tart raspberries to cut through the richness of the chocolate. Enjoy alongside a cold glass of whole milk or a robust cup of dark roast coffee. Dust lightly with powdered sugar and serve with a dollop of whipped mascarpone cheese.