Nutty Brownie Cake

By: I Love my Instant Pot by Michelle Fagone

Nutty Brownie Cake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 6 servings, all-purpose flour, baking powder, butter, cake, chopped pecans, contributed, cook 20 min, dessert, dessert recipe, easy, I Love my Instant Pot by Michelle Fagone, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot recipe, large eggs, modern, pinch of sea salt, powdered sugar, prep 10 min, pressure cook, pressure cooker recipes, semisweet chocolate chips, sugar, unsweetened cocoa powder, water

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

serving icon 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.
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