How to Make Instant Pot® Dark Chocolate Brownies - A Step-by-Step Guide

Who doesn't love a good brownie? Rich, fudgy, and decadent, brownies are a classic dessert that never fails to satisfy a sweet tooth. If you're a fan of brownies, then you're going to love this recipe for Instant Pot® Dark Chocolate Brownies. These brownies are made with high-quality dark chocolate and are cooked to perfection in the Instant Pot®, resulting in a moist and delicious treat that is sure to become a new favorite.

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Ingredients

  • 5 ounces dark chocolate (such as Lindt 78% Cocoa), chopped into small pieces
  • 6 tablespoons unsalted butter
  • 1 cup superfine sugar
  • 2 tablespoons Greek yogurt
  • 1 tablespoon vanilla extract
  • 3 eggs
  • ¾ cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 1 6-inch round brownie

  • Heat chocolate and butter 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.
  • Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yogurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, baking soda, and salt; gently fold into the chocolate mixture until batter is thick and smooth. Do not overmix.
  • Butter a 6-inch round cake pan with 2-inch sides. Pour batter into the pan and seal top with a sheet of aluminum foil.
  • Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot®). Add 1 cup water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of aluminum 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.
  • 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.
  • Check a toothpick 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.
  • Nutrition

    694 cal.

    • Total Fat: 34g
    • Saturated Fat: 14g
    • Cholesterol: 189mg
    • Sodium: 668mg
    • Total Carbohydrate: 91g
    • Dietary Fiber: 3g
    • Total Sugars: 68g
    • Protein: 10g
    • Calcium: 31mg
    • Iron: 2mg
    • Potassium: 106mg