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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.
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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