Hi, I am Clara. Today, I will show you a way to make instant pot dark chocolate brownies recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant Pot Dark Chocolate brownies Recipe
Instant Pot Dark Chocolate brownies is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Instant Pot Dark Chocolate brownies is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have instant pot dark chocolate brownies using 11 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Dark Chocolate brownies:
- Prepare 5 oz Lindt Dark Chocolate(78% cocoa)
- Make ready 1 cup Fine Granulated Sugar
- Prepare 3 Eggs
- Make ready 6 tbsp Unsalted Butter
- Make ready 2 tbsp Greek yogurt/sourcream
- Get 1 tbsp Unsweetened Cocoa powder
- Get 1 tbsp Vanilla extract
- Make ready 3/4 cup All purpose Flour
- Prepare 1 tsp Baking soda
- Get 1/2 tsp salt
- Make ready Round cake tin(6"x 2")
Instructions to make Instant Pot Dark Chocolate brownies:
- Chop the chocolate bar into small pieces for quick melting.
- Heat(medium low) some water in a saucepan and keep a glass bowl on top of it(double boil) and melt chocolate and butter till it combines together with a glossy texture.
- Once the melted chocolate is cooled to room temp, combine with sugar using a whisk.
- Now mix in the yogurt and vanilla extract to the chocolate mixture.
- Once combined,beat in the eggs one at a time using the whisk.
- Now sift in the flour,cocoa,soda bicarb and salt into the bowl and gently fold into the batter.
- You will get a thick smooth batter. If you like to add chopped walnuts/chocolate chunks, now is the time to add. Note: Do not overmix which will result in hard brownies !
- Pour the batter onto the prepared cake pan and cover using an foil sheet making sure top edges of the tin are sealed
- Now add 1 cup water to the inner pot of the IP and keep the trivet inside.Make sure the steam release handle is in ‘Sealing’ position.
- Make foil strips to use as sling to lift the cake tin out of IP.
- Using the foil sling lower the cake tin onto the trivet inside the IP.Keep the foil strips folded down to prevent contact with the lid.
- Close the IP lid and set ‘pressure cook’ mode for 25 minutes.
- Once done,open the lid after the 10 min natural release.Check the doneness of the brownie using toothpick test. If not done keep for another 3 mins on pressure cooker setting and check again.
- Keep the brownie to cool and then cut and serve just like that or top the brownie with a chocolate ganache and serve once cooled completely.
- Enjoy with a glass of cold milk!😍
- Tip 1# You can double the recipe for a 6QT Instant Pot.
- Tip 2# These brownies will get more fudgy when refrigerated for about 3-4 hours/overnight.
- For the Thick Chocolate Ganache- Microwave some heavy cream for 30-40s (do not boil).Pour this over chopped dark chocolate in a glass bowl and let it sit for 5 minutes.Stir using a spatula to get glossy smooth mixture.Now add 3 tbsp confectionary sugar and a drop of vanilla extract and combine well. Once the ganache starts to thicken, pour over the brownies and serve.
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