Prepare to be amazed! These Pressure Cooker Fudgy Brownies are the epitome of chocolate indulgence: incredibly moist, wonderfully dense, and intensely rich.

Craving more exciting pressure cooker desserts? Be sure to try our Instant Pot Key Lime Cheesecake for another delightful, effortless treat!

Baking Bliss: Discovering Pressure Cooker Fudgy Brownies

Confession time: I’m officially a pressure cooker devotee, especially when it comes to dessert! My Instant Pot has been a reliable workhorse for countless weeknight meals, but it’s recently captivated me with its surprising baking prowess. Following my last post featuring the incredible Pressure Cooker Cashew Chicken recipe, inspired by The Electric Pressure Cooker Cookbook, I hinted at a dessert revelation. Today, I’m thrilled to share a recipe that truly delivers: fudgy brownies made right in your pressure cooker that are unlike any you’ve tasted before. Get ready for a dessert experience that will challenge everything you thought you knew about baking.

The Secret to Ultimate Fudginess: Pressure Cooker Baking

While my pressure cooker has seen plenty of savory main dishes, these Fudgy Brownies marked my inaugural attempt at a pressure cooker dessert. This particular cookbook, a treasure trove of electric pressure cooker recipes, boasts an enticing selection of 15 dessert options. Although a cheesecake initially tempted me, I found myself irresistibly drawn to these brownies. My curiosity was piqued: could a pressure cooker truly create a brownie that stood out?

Baking in a pressure cooker requires a slightly different approach than traditional oven methods. You’ll need specialized bakeware that can fit inside your appliance. For this recipe, a 7-inch round cake pan is indispensable. Thankfully, these are incredibly easy to source; I quickly ordered mine from Amazon and had it delivered within two days. This versatile pan is also perfect for many pressure cooker cheesecake recipes, making it a wise investment for any Instant Pot enthusiast.

A Texture Revolution: Beyond Oven-Baked Brownies

I approached this experiment with an open mind, not quite knowing what to expect. Would they simply be “brownies, but cooked differently”? What I discovered was a revelation – a dessert profoundly distinct from its oven-baked counterpart. Unlike the familiar crackly top of traditional brownies, these emerge with a consistently smooth, rich surface. But the real magic happens within: you’ll bite into the most incredibly moist, extraordinarily dense, and undeniably rich brownies you may ever have the pleasure of tasting. This is a true chocolate lover’s dream come true, intensified by the unique cooking method. The texture is so distinct, so profoundly satisfying, that words almost fail to capture its essence. It’s an experience that truly needs to be savored.

It’s crucial to understand that using a pressure cooker for these brownies isn’t about saving time. In fact, the total active and inactive time might be comparable to baking a traditional batch in the oven. The real reason to embrace the pressure cooker for this recipe is for the unparalleled texture it creates. The sealed, steamy environment of the pressure cooker ensures even cooking and traps moisture, resulting in a brownie that is consistently fudgy, intensely dense, and boasts an incredibly rich chocolate flavor throughout. This method prevents the edges from becoming dry or crispy, delivering a uniform indulgence that an oven simply cannot replicate. It’s an entirely different, and arguably superior, kind of brownie.

Essential Tips for Perfect Pressure Cooker Brownies

To ensure your pressure cooker fudgy brownies turn out perfectly every time, keep these expert tips in mind:

• Choose the Right Pan: A 7-inch round cake pan is critical for this recipe. It fits perfectly within most standard pressure cookers (like a 6 or 8-quart Instant Pot) and allows for even heat distribution. Make sure your pan is oven-safe and can withstand the pressure cooker environment.
• Prepare Your Pan Properly: Always spray your pan with nonstick cooking spray and line the bottom with parchment paper. This simple step is vital for easy removal of the dense brownies once they’re cooked and cooled.
• Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour, leading to tougher, less fudgy brownies.
• Mind the Water Level: Ensure you add the specified amount of water (typically 1 cup) to the bottom of your pressure cooker pot. This water creates the steam necessary for pressure cooking and prevents scorching.
• Use a Trivet and Sling: A metal trivet (often included with your pressure cooker) keeps the pan elevated above the water. A foil sling or a purpose-made silicone sling makes it incredibly easy and safe to lower and lift the hot pan from the cooker.
• Natural Release for Best Results: While a quick pressure release is often tempting, allowing a natural pressure release for at least 10 minutes (or even longer) is crucial for delicate baked goods like brownies. It helps the brownies set properly and prevents a sudden temperature drop that could lead to a rubbery texture.
• Cool Completely: Patience is a virtue, especially with brownies! Let them cool on a wire rack to room temperature before slicing. This allows them to firm up and ensures that rich, dense texture everyone loves.
• Serving Suggestions: These brownies are divine on their own, but they truly shine when served warm with a scoop of premium vanilla bean ice cream, a dusting of powdered sugar, or a drizzle of homemade chocolate ganache.

After this delicious success, I am more convinced than ever that the pressure cooker is an underutilized gem for baking. My kitchen adventures will definitely include many more pressure cooker desserts from now on! If you haven’t already, I highly recommend grabbing a copy of The Electric Pressure Cooker Cookbook – it’s an invaluable resource for expanding your culinary horizons with this versatile appliance.

Discover More Decadent Brownie Recipes

For those who can never get enough of these chocolatey delights, explore some of our other favorite brownie recipes:

• Biscoff Swirl Brownies: A delightful combination of rich chocolate and spiced Biscoff cookie butter.
• Classic Homemade Brownies: The ultimate recipe for perfectly chewy, deeply chocolatey brownies.
• Double Malt Brownies: An extra-flavorful version for serious chocolate and malt enthusiasts.

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Pressure Cooker Fudgy Brownies

Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
20 minutes

Inactive Time:
20 minutes

Total Time:
50 minutes

Servings:
8 servings

Course:
Dessert

Cuisine:
American

Print Recipe
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These Pressure Cooker Fudgy Brownies are the ultimate chocolate indulgence: moist, dense, and rich beyond compare.

Ingredients

• 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

Instructions

1. Spray a 7×3-inch round cake pan with nonstick cooking spray. Line the bottom with parchment paper.
2. 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.
3. Whisk in the cocoa powder, water, and vanilla until smooth. Whisk in the eggs.
4. Add the flour, baking powder, and salt. Stir just until smooth. Mix in the chocolate chips.
5. 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.
6. 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.
7. 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.

Recipe Notes:

Reprinted with permission from The Electric Pressure Cooker Cookbook.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 serving,
Calories: 319kcal (16%),
Carbohydrates: 47g (16%),
Protein: 4g (8%),
Fat: 15g (23%),
Saturated Fat: 9g (56%),
Polyunsaturated Fat: 4g,
Trans Fat: 0g,
Cholesterol: 69mg (23%),
Sodium: 1264mg (55%),
Fiber: 3g (13%),
Sugar: 31g (34%)

Keywords:
brownie recipe, instant pot, instant pot dessert, pressure cooker, pressure cooker dessert, fudgy brownies, chocolate brownies