Spinach Artichoke Dip
Fudge Brownies
| By : |
These brownies are dense, gooey, and filled with chocolate. If you love brownie sundaes, this is your perfect base. Top it with a scoop of vanilla ice cream and a drizzle of hot fudge or chocolate sauce for the perfect brownie à la mode. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 10 Minutes |
| Cook Time | 50 Minutes |
| Servings |
8 Servings
|
Ingredients
- 1 cup granulated sugar
- 1/4 cup salted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup semisweet chocolate chips
- 1 cup Water
Ingredients
|
Instructions
- In a large bowl, whisk together sugar, butter, eggs, vanilla, and vegetable oil. Whisk in cocoa powder, flour, and cornstarch until smooth and well combined. Fold in chocolate chips.
- Spray a
6" round baking pan with nonstick cooking spray. Transfer batter to prepared pan and cover tightly with aluminum foil. Pour water into an Instant Pot® and place the trivet in the pot, then place pan on trivet. Place the lid on the Instant Pot® and click into place to close. - Press the Pressure Cook button and adjust the timer to 40 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes then quick-release any remaining pressure until float valve drops. Unlock lid. When done, brownie will be firm to the touch and a toothpick inserted into the center will come out clean. Serve warm.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
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