For a quick dark chocolate fix, whip up these Instant Pot® brownies; they're mixed in one bowl and pressure cooked until moist and fudgy.
1 person made this
140g dark chocolate, chopped into small pieces
200g caster sugar
85g unsalted butter
2 tablespoons Greek yoghurt or soured cream
1 tablespoon vanilla extract
100g plain flour
1 tablespoon cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
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Method Prep:15min › Cook:40min › Extra time:20min › Ready in:1hr15min
Heat chocolate in a glass bowl placed inside a saucepan of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and glossy, about 5 minutes.
Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yoghurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, bicarbonate of soda and salt; gently fold into the chocolate mixture until mixture is thick and smooth. Do not overmix.
Butter a 15cm round cake tin with deep sides. Pour brownie mixture into the tin and seal top with a sheet of foil.
Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot®). Add 250ml water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of foil crosswise under the cake pan; hold the ends to lower cake onto the trivet. Keep foil strips folded down to prevent contact with the lid.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Check a skewer inserted into the brownie comes out clean. Cook at high pressure for 3 minutes more if needed. Release pressure using the quick-release method, about 5 minutes. Let brownie cool before cutting.