Nutty Brownie Cake

This Nutty Brownie Cake is a perfect slice of perfection when you are craving something chocolate. With its small stature, this recipe will fulfill that sweet tooth without leaving evidence in the morning. Cook it and you’re done. Tomorrow is a new day.

Cuisine

Modern

Course

Dessert

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, all-purpose flour, baking powder, butter, cake, chopped pecans, contributed, cook 20 min, dessert, dessert recipe, easy, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot recipe, large eggs, Michelle Fagone, modern, pinch of sea salt, powdered sugar, prep 10 min, pressure cook, pressure cooker recipes, semisweet chocolate chips, sugar, unsweetened cocoa powder, water

Prep Time

10 min

Cook Time

20 min

Servings

6 servings

Ingredients

4 tbsp butter
2 large eggs
1/3 cup all-purpose flour
1/2 tsp baking powder
1/3 cup unsweetened cocoa powder
Pinch of sea salt
1/3 cup sugar
1/3 cup semisweet chocolate chips
1/3 cup chopped pecans
1 cup Water
2 tbsp powdered sugar

Instructions

In a large bowl, whisk together butter, eggs, flour, baking powder, cocoa powder, salt, and sugar. Do not overmix. Fold in chocolate chips and pecans. Pour batter into a greased 6 inch cake pan. Cover pan with a piece of aluminum foil.
Pour water into the Instant Pot®. Set trivet in pot. Place cake pan on top of the trivet. Lock lid.
Press the Manual button and adjust time to 20 minutes.
When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Remove cake pan from the Instant Pot® and transfer to a rack to cool. Sprinkle with powdered sugar and serve.

Notes