Tag Archive for brownies

Instant Pot Brownies

The more I use my Instant Pot, the more impressed I am. Oh sure, at the beginning, I used it in all the traditional ways; soups, stews, beans, oatmeal, eggs. Basically savoury dishes, which I’m sure, is what most people think about when they think about the Instant Pot. 

But I’ve been experimenting more and more with sweeter dishes, and it turns out, they work great in the IP. I never would have thought that the Instant Pot could have oven-like capabilities, but you can easily make baked goods in there. I’ve been experimenting with cheesecakes, muffins and I even make pancakes in my pot last week. 

Instant Pot Brownies

One thing to note when it comes to cooking in the Instant Pot: you’re never going to get any golden brown edges or caramelization. So if you think you might really miss crispy brown edges, then Instant Pot desserts are not for you. 

But the advantage of pressure-cooking your dessert is that the end result is often more evenly cooked through. I made pancake bites last weekend, and they were perfectly cooked all the way through, whereas sometimes regular pancakes can be a bit raw in the centre, even though the outsides are perfectly cooked. 

These bad boys? Rich, dense, super chocolatey. 

Have you tried making desserts or baking in your Instant Pot? Let me know your successes/failures in the comments below! 

Brownies made in the Instant Pot

Instant Pot Brownies


  • ½ cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup best quality cocoa powder 
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup flour
  • 1 cup chopped dark chocolate or chocolate chips


  1. Grease a 7″ springform pan and set aside.
  2. In the bowl of your stand mixer, using the paddle attachment add the butter and sugar and cream well together, then add the eggs and vanilla, and cream again. 
  3. In a separate bowl, combine the dry ingredients. You may need to sift the cocoa powder if it has lumps. With the mixer running on low, slowly add the dry ingredients into the mix, and then continue to combine until incorporated, stopping the mixer to scrape down the sides. 
  4. Remove the bowl from the mixer and add the chocolate, folding it in last. 
  5. Pour the batter into the prepared pan, and cover loosely with foil. 
  6. Place the trivet in the bottom of the pot insert, and then add a couple cups of water. Place the pan on top of the trivet, then seal the lid. Set the Instant Pot on manual for 50 minutes. 
  7. After the time is up, allow the pot to release the pressure naturally for 15 minutes, then release any remaining pressure and remove the lid. Carefully remove the pan from the pot set aside to cool at least slightly before removing the brownies from the pan and eating. 

The Best Brownie Recipe

All three of my regular blog readers will know that I am on a life-long quest for the best recipes. Some of the recipes I’m looking for include: banana bread, chocolate chip cookies, peanut butter cookies, waffles and brownies. Hmmm… those are all sweet items. What does that say about me?

I’ve successfully knocked a few off of my list, but it’s safe to say I’ve tried hundreds of different recipes in my pursuit for perfection (still on the lookout for the ultimate peanut butter cookie, if you have one, send it my way).

the best brownie recipe

I love brownies. And I am a brownie purist. I do not like them with frosting. I do not like them with smarties. I do not like them with cream cheese. I like a simple, fudgy, warm, moist brownie (maybe with a scoop of ice cream on top).

For a really long time, when the brownie craving hit, I would head to the store for a box mix. There are very few, if any things that come out of my kitchen that start with a box mix, so you understand how this was bugging me. But I just couldn’t find a recipe I liked better than the boxed mix.

And then I did.

I was thumbing through a magazine, looking for ideas to make for a friend’s birthday, and came across this recipe by Rachael Ray. I’m not her biggest fan (she cooks A LOT with meat), but I do own some of her cookbooks, and I like her easy-breezy attitude in the kitchen.

The other thing I liked about this recipe is that it doesn’t require melting chocolate. I melt chocolate lots, but I prefer a brownie recipe that uses dark cocoa as its base, because I know I always have it in the house. Additionally, this recipe minimizes the amount of bowls and things you need to use to make it. Less stuff to have to wash = winning in my books.

The original magazine article featured a ton of different ways to dress this base brownie recipe up. You can do that if you like. I’ll just be over here savouring my plain one.

the best brownie recipe

The Best Brownie Recipe

(adapted from Rachael Ray)


  • 3/4 cup, butter, melted
  • 1 3/4 cups sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • eggs
  • 1 cup natural unsweetened cocoa powder
  • 1/3 cup flour


  1. In a large saucepan, melt the butter. Add the sugar, and whisk it in well, until it’s all incorporated. Add the vanilla and salt, and stir until smooth. Remove from the heat and allow to cool a little.
  2. In the meantime, whisk together the eggs in a separate bowl. Slowly add the eggs to the butter/sugar mixture, whisking all the time, so the eggs don’t cook. You can temper the eggs with a little of the warm butter first, if you like.
  3. Sift the cocoa and add it in, mixing well. Finally, add the flour and mix until incorporated.
  4. Bake in a 350 degree oven for about 20-30 minutes, or until a pick inserted in the middle comes out with crumbs clinging. Allow to cool for at least 30 minutes.
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