Instant Pot® Dark Chocolate Brownies Recipe

Name: Instant Pot® Dark Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces dark chocolate (such as Lindt 78% Cocoa), chopped into small pieces; 6 tablespoons unsalted butter; 1 cup superfine sugar; 2 tablespoons Greek yogurt; 1 tablespoon vanilla extract; 3 eggs; 3/4 cup all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

5 ounces dark chocolate (such as Lindt 78% Cocoa), chopped into small pieces
6 tablespoons unsalted butter
1 cup superfine sugar
2 tablespoons Greek yogurt
1 tablespoon vanilla extract
3 eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

1
Heat chocolate and butter 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.
2
Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yogurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, baking soda, and salt; gently fold into the chocolate mixture until batter is thick and smooth. Do not overmix.
3
Butter a 6-inch round cake pan with 2-inch sides. Pour batter into the pan and seal top with a sheet of aluminum foil.
4
Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot(R)). Add 1 cup water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of aluminum 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.
5
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.
6
Check a toothpick 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.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ounces dark chocolate (such as Lindt 78% Cocoa), chopped into small pieces, 6 tablespoons unsalted butter, 1 cup superfine sugar, 2 tablespoons Greek yogurt, and more.

Yes, Instant Pot® Dark Chocolate Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Instant Pot® Dark Chocolate Brownies

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