Instant Pot Brownie Cake

If you’re having a chocolate craving, these from-scratch brownie cakes are a perfect mix of fudgy, cakey, and oh-so-rich and chocolatey. Keep reading for the Instant Pot Brownie Cake Recipe.

The texture is amazing and the sky is the limit with toppings… powdered sugar, caramel, ice cream, whipped cream, nuts… I could keep going! Best part? You’re only making a small amount so you can enjoy them without having a ton of leftovers to tempt you tomorrow!

I know it’s been a while since I updated, but I’ve still been using our Instant Pot and I’ve been taking lots of pictures of what we’ve been eating–so I have quite a few recipes to put up and post including this Instant Pot Brownie Cake!

Bonus… since it’s almost Valentine’s Day – this would be a perfect Valentine’s Day dessert for your sweetheart! Or even for your kids – I know mine would love having little single-serve individual desserts for a special occassion!

I will say that making desserts in the Instant Pot is still a little bizarre to me; however, after a lot of success with cheesecakes, I’m starting to come around to the idea! Besides, these Instant Pot Brownie Cakes are addictive!!

Speaking of cheesecake, check out this Instant Pot Chocolate Chip Cookie Dough Cheesecake. It’s to-die-for!!

Before you can start making desserts in your pressure cooker, you should really invest in small bowls or ramekins that are heat-resistant. I have a list of my favorite Instant Pot Accessories here.

Here are some other tools I recommend:

Tools for Instant Pot Desserts:

Mixing Bowls

Buy Now →

Glass Measuring Cup

Buy Now →

Ramekins

Buy Now →

How to make Instant Pot Brownie Cakes.

Here are the ingredients you’ll need for Instant Pot Brownie Cakes:

• Vanilla Extract
• All-purpose flour
• Cocoa powder
• Chocolate Chips
• Butter
• Sugar
• Eggs

First, in a microwave-safe bowl, microwave the butter and chocolate chips until melted (about 1 minute) then transfer them to a mixing bowl and add the sugar and beat until mixed.

Next add egg and vanilla and beat until all is smooth. 

Then sift the flour and cocoa powder over the wet ingredients and beat until combined.

Put your batter into the ramekins (4-ounce or 6-ounce) and place the rack into your pressure cooker. Add a cup of water to the bottom of the pot.

Place your ramekins on top of the rack and cover each ramekin with foil.  No need to wrap it in the foil as this is just to keep the condensation out of your dessert.

Note: If you use 4-ounce ramekins, you should be able to fit four in at once. With 6-ounce ramekins, you might only be able to fit two at a time. If you do that, just chill the extras while they wait for their turn.

Place the top on and set to 18 minutes on high pressure and use the quick release function on your pressure cooker.

Carefully remove from the pressure cooker and let cool for 5-7 minutes.

Serve warm, dusted with powdered sugar, or topped with ice cream, nuts, caramel, whipped cream or anything else your heart desires!

Happy Cooking!

Rose

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