Imagine sinking your teeth into the most incredibly moist, rich, and chocolatey brownies without spending hours in the kitchen. These Pressure Cooker Fudgy Brownies are about to revolutionize your dessert game, delivering restaurant-quality indulgence in just 35 minutes! Whether you're a busy home cook or a chocolate lover seeking instant gratification, this recipe promises to be your new secret weapon for quick, irresistible treats that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Prepare your pressure cooker by lining a 7-inch round or square baking pan with parchment paper, ensuring the sides are also covered for easy removal.
- In a large mixing bowl, melt the butter completely. Allow it to cool slightly for 2-3 minutes to prevent scrambling the eggs.
- Whisk sugar into the melted butter until well combined and slightly smooth.
- Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until the mixture becomes uniform and slightly lighter in color.
- Sift cocoa powder, all-purpose flour, salt, and baking powder together in a separate bowl to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender brownie texture.
- Pour the batter into the prepared parchment-lined pan, smoothing the top with a spatula for even distribution.
- Add 1 cup of water to the pressure cooker base. Place a trivet or steamer rack at the bottom.
- Carefully lower the pan onto the trivet, covering the pan loosely with aluminum foil to prevent condensation dripping.
- Close the pressure cooker lid, set to high pressure, and cook for 25 minutes.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Remove the pan using tongs, and let brownies cool completely in the pan for about 30 minutes.
- Lift brownies out using parchment paper edges, cut into 16 even squares, and serve.
Tips
- Use room temperature eggs for smoother batter integration and more consistent texture.
- Do not overmix the batter - stop stirring as soon as dry ingredients are just combined to keep brownies tender.
- Ensure your parchment paper covers the entire pan, including sides, for easy removal.
- Use high-quality cocoa powder for richer chocolate flavor.
- Let brownies cool completely before cutting to achieve clean, neat squares.
- For extra indulgence, consider adding chocolate chips or chopped nuts to the batter.
- If you prefer fudgier brownies, reduce cooking time by 2-3 minutes.
- Always check your pressure cooker's water level before starting to prevent burning.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 40mg
