Fudge Brownie


  • ½ cup ( 113 g) butter
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup bitter cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 cups water
  • To serve
  • Sweetened plain yogurt or whipped cream
  • Cover the bottom of a 7.5 inch (19 centimeter) pan with parchment paper and grease the sides. Set aside.
  • In a large bowl, beat the butter until creamy. Add the sugar and mix until the mixture is pale and airy. Incorporate the eggs one by one, mixing well. Set aside.
  • In a medium-sized bowl, combine the dry ingredients.
  • Add the dry ingredients to the bowl of wet ingredients, mixing until a homogeneous mixture is obtained.
  • Pour the batter into the prepped pan. Cover with aluminum foil and set aside.
  • Place the stainless steel inner pot inside the Instant Pot®, add 2 cups water, insert the rack, and place the pan on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, on pressure level High, and set time to 50 Minutes.
  • Once the time is up, let the steam release naturally. Once all the pressure has been released, press Cancel, open the lid and remove the pan. Let rest for 5 Minutes so that any moisture on top can be absorbed. Unmold and serve.
  • Store refrigerated in an airtight container for up to 4 days.
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