Fudge Brownies

By: Robin Fields

Fudge Brownies
cuisine icon Duration
60 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
60 minutes, 8 servings, all-purpose flour, brownie sundaes, cook 50 min, cornstarch, cup water, gooey, granulated sugar, hot fudge, instant pot, large eggs, prep 10 min, pressure cook, Robin Fields, salted butter, semisweet chocolate chips, unsweetened cocoa powder, vanilla extract, vegetable oil

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
8 Servings
Ingredients
  • 1 cup granulated sugar
  • 1/4 cup salted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1 cup water
Instructions
  • In a large bowl, whisk together sugar, butter, eggs, vanilla, and vegetable oil. Whisk in cocoa powder, flour, and cornstarch until smooth and well combined. Fold in chocolate chips.
  • Spray a 6" round baking pan with nonstick cooking spray. Transfer batter to prepared pan and cover tightly with aluminum foil. Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet. Place the lid on the Instant Pot® and click into place to close.
  • Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes then quick-release any remaining pressure until float valve drops. Unlock lid. When done, brownie will be firm to the touch and a toothpick inserted into the center will come out clean. Serve warm.
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