dessert

Instant Pot Mexican Brownies

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prep time 15 minutes
cook time 35 mintues
yield 8-16 brownies

Overview

Skip the oven and break out your Instant Pot for these ultra rich, fudge-like, moist Mexican chocolate brownies. No skimping on flavor allowed! Along with a hint of coffee and cinnamon, this recipe calls for three kinds of chocolate: cocoa powder, semisweet chocolate chips, and Mexican chocolate, which is traditionally made from a paste of cacao nibs, sugar, and spices. These Instant Pot brownies may not have a crackly crust, but when it comes to fudginess, they exceed expectations.

BY:Muy Bueno Cookbook

Ingredients

  • 3/4 cup Nellie's Free Range Unsalted Butter, melted and cooled
  • 3 large Nellie's Free Range Eggs, room temperature
  • 1 cup brown sugar, firmly packed
  • 2 teaspoons instant coffee crystals
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder (natural, dark, or Dutch)
  • 1 tablet (3.3 ounces) Mexican chocolate, grated
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup walnuts, coarsely chopped (optional)

Directions

  • Secure the collar on a 7-inch round springform pan. Lightly grease the pan with nonstick cooking spray.
  • Pour the melted butter into a large bowl. One at a time, whisk in the eggs, then the brown sugar, coffee, cinnamon, chili powder, vanilla, and salt until combined.
  • Add the flour, cocoa powder, and Mexican chocolate, and whisk just until the dry ingredients are fully incorporated, being careful not to overmix the batter.
  • Fold in the chocolate chips and walnuts, if using.
  • Pour batter into prepared cake pan. Tap the pan firmly against the countertop a few times to remove any air bubbles in the batter. Cover the top of the pan with aluminum foil.
  • Place a trivet inside your Instant Pot and pour 1 1/2 cups of water into the pot. Place cake pan on top of trivet and lock lid.
  • Set the pressure release to sealing. Select the cake, pressure cook, or manual setting and set the cooking time for 35 minutes at high pressure (the pot will take about 10 minutes to come up to pressure before the cooking program begins).
  • When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release to venting in order to release any remaining steam. Open the pot, use heat-resistant mitts lift the pan out and set it on a cooling rack.
  • Remove the foil from the pan, being careful not to get burned by the steam. Let the brownies cool for about 20 minutes until just warm, or cool to room temperature.
  • Unclasp the collar on the pan and lift it off. Slice the brownies into wedges and serve warm or at room temperature.
  • Store cut brownies in an airtight container at room temperature for up to 2 days. Alternatively, refrigerate for up to 5 days or store in the freezer for up to 1 month.

Nellie’s Notes:

To achieve an extra rich and fudgy brownie, whip eggs with melted butter and brown sugar until thick and fluffy before adding remaining ingredients.

This recipe calls for semi-sweet chocolate, but bittersweet, dark, and milk chocolate are also great options. Additionally, chocolate chunks may be substituted in place of the chocolate chips. To make your brownies even more exciting, add walnuts, pecans, or almonds!

Allowing the brownies to rest in the pan for at least 20 minutes will make them easier to remove and cut into 8 large or 16 small wedges. Brownies will still be warm to the touch, but more manageable.

For an extra special treat, serve these warm chocolate brownies with ice cream, powdered sugar, or dulce de leche!

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