Instant Pot Fudgy Brownies

I am all for making things fast, so I used to grab a box of brownies and bake them off because they were simple and fast. Well, with this Instant Pot brownies recipe I can do brownies fast, but from SCRATCH! 

They are super simple to make and are absolutely to die for! Every time I bring these Instant Pot treats to my friends they are always asking for the recipe. 

When I tell them I made them in the Instant Pot they are amazed that you can make them in the Instant Pot. Most times, people don’t even think about the Instant Pot for desserts, when you can make some pretty awesome desserts!

Recipe Ingredient Notes

To make Instant Pot Fudgy Brownies, you will need the following ingredients:

• Butter
• Sugar
• Eggs
• Vanilla extract
• Flour
• Cocoa 
• Baking Powder
• Salt
• Semi-sweet chocolate chips
• Chopped walnuts

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Instant Pot
• Mixing Bowl (Large)
• Mixer (Hand)
• Aluminum Foil
• Springform Pan
• Instant Pot Trivet

How to make Instant Pot Fudgy Brownies

1. In a large mixing bowl, blend softened butter with a hand mixer for about 10 seconds.
2. Add in sugar and mix until well blended. Beat eggs into the mixture until all incorporated.
3. Add in vanilla and mix again.
4. In a separate bowl add flour, cocoa, baking powder, and salt. Whisk together until combined.
5. Add the dry ingredients to the wet mixture and mix with a spoon until combined.
6. Fold in chocolate chips and chopped walnuts.
7. Lightly spray a 7 inch pan with non stick cooking spray. (We used a 7 inch springform pan.)
8. Add batter to the pan and spread evenly.
9. Place a 3 inch high trivet in bottom of instant pot and add in 1 ½ cups water.
10. Place a folded foil strip about 18 inches long on top of the trivet. This will make it easy to lift out the brownies after they are done cooking. Or you can purchase a silicone lifter.
11. Place pan into the instant pot and cover with foil. This helps to keep all of the moisture out while they are cooking.
12. Fold the foil strips loosely over the top of the brownies.
13. Place lid on instant pot and lock into place. Cook for 55 minutes on high pressure. Then let it do a natural release for 10 minutes. Then do a quick release with the remaining pressure.
14. When the pressure has all been released, lift the lid carefully and remove pan.
15. Let cool for about 15 minutes and then remove brownies from the pan. (We removed the sides of the springform pan.)
16. Serve warm with ice cream.

Storage Suggestions

If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:

• Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
• Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
• Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.

Enjoy More Delicious Brownies Recipes

There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.

• Better Than Anything Brownies
• Buckeye Brownies
• Banana Bread Brownies
• Chocolate Caramel Brownies

Instant Pot Fudgy Brownies Recipe

5 from 1 vote

Thick, chewy, chocolaty, and soft brownies are always a crowd-pleaser. These Instant Pot fudgy brownies are all of that and more!!

ServingServing: 10 Servings

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

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Ingredients

• ▢ ½ cup butter, (softened)
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 1 ½ teaspoons vanilla
• ▢ ¾ cup flour
• ▢ ⅓ cup cocoa
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 cup semi sweet chocolate chips
• ▢ ½ cup chopped walnuts

Equipment

• Instant Pot
• Mixing Bowl (Large)
• Mixer (Hand)
• Aluminum Foil
• Springform Pan
• Instant Pot Trivet

Instructions

1. In a large mixing bowl, blend softened butter with a hand mixer for about 10 seconds.
2. Add in sugar and mix until well blended. Beat eggs into the mixture until all incorporated.
3. Add in vanilla and mix again.
4. In a separate bowl add flour, cocoa, baking powder, and salt. Whisk together until combined.
5. Add the dry ingredients to the wet mixture and mix with a spoon until combined.
6. Fold in chocolate chips and chopped walnuts.
7. Lightly spray a 7 inch pan with non stick cooking spray. (We used a 7 inch springform pan.)
8. Add batter to the pan and spread evenly.
9. Place a 3 inch high trivet in bottom of instant pot and add in 1 ½ cups water.
10. Place a folded foil strip about 18 inches long on top of the trivet. This will make it easy to lift out the brownies after they are done cooking. Or you can purchase a silicone lifter.
11. Place pan into the instant pot and cover with foil. This helps to keep all of the moisture out while they are cooking.
12. Fold the foil strips loosely over the top of the brownies.
13. Place lid on instant pot and lock into place. Cook for 55 minutes on high pressure. Then let it do a natural release for 10 minutes. Then do a quick release with the remaining pressure.
14. When the pressure has all been released, lift the lid carefully and remove pan.
15. Let cool for about 15 minutes and then remove brownies from the pan. (We removed the sides of the springform pan.)
16. Serve warm with ice cream.

Notes

Do NOT forget the foil as it helps keep the moisture of if the batter while they are cooking! 

Nutrition

Calories: 356 kcal · Carbohydrates: 39 g · Protein: 5 g · Fat: 21 g · Saturated Fat: 11 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 176 mg · Potassium: 198 mg · Fiber: 3 g · Sugar: 27 g · Vitamin A: 341 IU · Vitamin C: 1 mg · Calcium: 42 mg · Iron: 2 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.