Risotto with Lemon and Shrimp
Homemade Brownies
| By : |
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
10 - 16 servings
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Ingredients
- 3/4 cup flour
- 1/2 cup Cocoa Powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips (semisweet or milk chocolate)
- ice cream for serving (optional)
Ingredients
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Instructions
- In a medium bowl, combine flour, cocoa powder, baking powder and salt until uniform. Set aside.
- In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined.
- Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
- Coat a
7 inch x3 inch pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil--do not seal. - Pour
1 1/2 cups water into the Instant Pot, followed by the trivet. - Carefully lower the pan onto the trivet, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pan from the pot and cool for 10 minutes before cutting.
- Serve warm with ice cream
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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