I brought these Instant Pot Ghirardelli Brownie Bites to the Wee Bears, and they vanished faster than I expected. Rich, fudgy, and dangerously poppable, they earned instant legend status right alongside the famous Extr.

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I made these Instant Pot Ghirardelli brownie bites for the Wee Bears fraternity brothers, and I still cannot get over how fast they disappeared. Boxed brownies already have my loyalty, but Ghirardelli Double Chocolate Brownie Mix goes all in with that dense, fudgy middle and crackly top energy.

I love the little bite-size chaos of them, especially with chocolate chips tucked in like tiny payoffs. And yes, I absolutely hovered near the tray like a greedy dessert goblin.

No shame. I’m obsessed because every piece tastes rich, chewy, and dangerously easy to keep grabbing between conversations and bad jokes.

Ingredients

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Ghirardelli brownie mix brings that fudgy, chocolatey base without making life complicated.
Eggs help the brownies set up rich, soft, and not weirdly crumbly.
Water loosens the batter so it cooks evenly in the Instant Pot.
Vegetable oil keeps everything moist, glossy, and very snackable.
Vanilla adds a cozy bakery vibe, even if the mix is doing most work.
Chocolate chips make little melty pockets, which nobody is going to complain about.
Nonstick spray saves you from brownie drama when it’s time to pop them out.
Instant Pot water creates steam, so the brownies turn dense and fudgy.
Plus flaky sea salt makes the chocolate taste deeper and less one-note.
Basically, these are box brownies with a richer, gooier little upgrade.

Ingredient Quantities

1 box (18.3 ounce) Ghirardelli Double Chocolate Brownie Mix

2 large eggs

1/3 cup water

1/3 cup vegetable oil

1 teaspoon vanilla extract (optional)

1/2 cup semisweet or chocolate chips (optional)

Nonstick cooking spray or oil for molds

1 to 1 1/2 cups water for the Instant Pot liner

Flaky sea salt for finishing (optional)

How to Make this

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1. Grease silicone molds or a 7 inch springform or cake pan with nonstick spray or oil and set aside.

2. In a medium bowl combine 1 box (1
8.3 ounce) Ghirardelli Double Chocolate Brownie Mix, 2 large eggs, 1/3 cup water, 1/3 cup vegetable oil and 1 teaspoon vanilla extract if using; stir until just combined.

3. Fold in 1/2 cup semisweet or chocolate chips if desired.

4. Spoon batter into prepared molds or pan, filling no more than 3 quarters full to allow for expansion.

5. Cover the molds or pan tightly with aluminum foil to keep steam out.

6. Pour 1 to 1 1/2 cups water into the Instant Pot liner, place the metal trivet inside, then set the covered molds or pan on the trivet.

7. Seal the Instant Pot lid, set valve to sealing, and cook on High Pressure for 22 minutes.

8. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and remove the lid.

9. Remove the molds or pan, uncover, and allow brownies to cool for at least 10 minutes before unmolding or slicing.

10. Finish with a sprinkle of flaky sea salt if desired and serve warm or at room temperature.

Equipment Needed

1. Instant Pot or electric pressure cooker with lid and sealing valve
2. 7 inch springform or cake pan, or silicone baking molds
3. Instant Pot metal trivet or rack
4. Medium mixing bowl
5. Whisk or wooden spoon for stirring
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Nonstick cooking spray or neutral oil for greasing molds
9. Aluminum foil to cover the pan or molds
10. Oven mitts or heatproof tongs for removing the hot pan

FAQ

How long do they take to cook in the Instant Pot? Pressure cook on High for 25 minutes for a standard 7 inch springform or silicone pan, then allow a natural release for 10 minutes before quick releasing any remaining pressure.

How much water do I need in the Instant Pot? Pour 1 to 1 1/2 cups of water into the liner; 1 cup works for most 6 to 8 quart pots, 1 1/2 cups adds extra buffer for longer cooks.

Can I use the brownie mix as written or do I need to modify it? Use the box recipe exactly: eggs, 1/3 cup water, 1/3 cup oil, and optional vanilla and chips. For richer brownies, add the chips or reduce water slightly if you prefer fudgier texture.

What type of pan works best in the Instant Pot? Use a 7 inch springform, silicone cake pan, or any ovenproof pan that fits with at least 1 inch clearance above the trivet. Grease the pan well to prevent sticking.

How do I check doneness? Insert a toothpick into the center. A few moist crumbs indicate fudgy brownies; mostly clean means cakey. If underdone, reseal and pressure cook for 3 to 5 more minutes.

How should I cool and store the brownies? Cool in the pan on a rack for 30 to 60 minutes, then remove and finish cooling before slicing. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze slices up to 3 months.

Instant Pot Brownies From A Box Recipe Substitutions and Variations

Eggs
- Applesauce: 2 tablespoons per egg (adds moisture, slightly sweeter)
- Mashed banana: 1/4 cup per egg (adds moisture and mild banana flavor)
- Flax “egg”: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (binds like an egg)
Vegetable oil
- Melted butter: 1:1 swap for richer flavor
- Applesauce: 1:1 swap to reduce fat and add moisture
- Coconut oil: 1:1 swap for a hint of coconut and similar texture
Water (for batter)
- Hot brewed coffee: 1:1 swap to deepen chocolate flavor
- Milk (dairy or plant): 1:1 swap for extra richness
- Buttermilk or yogurt diluted with a bit of water: 1:1 swap for tang and tenderness
Semisweet or chocolate chips
- Chopped baking chocolate: equal weight for more intense chocolate pockets
- White chocolate chips: equal volume for a sweet contrast
- Peanut butter chips or toffee bits: equal volume for different flavor and texture

Pro Tips

1. Lightly oil the silicone molds or pan and then line the bottoms with small parchment rounds or a circle of foil. That extra layer makes unmolding cleaner and keeps delicate edges from tearing.

2. Don’t skip the foil cover while pressure baking. Tuck it snug so steam does not drip onto the batter. If you notice any condensation collecting on the foil, gently tilt it away from the brownies before removing from the pot.

3. Check doneness with a toothpick in the center after the natural release period. A few moist crumbs are perfect for fudgy brownies; if it comes out wet batter, give them 2 to 3 more minutes under pressure but beware of overcooking.

4. If you want a gooier center, cut the water added to the Instant Pot liner down to 1 cup and reduce cook time by 1 to 2 minutes, then let the natural release run a full 12 minutes. For firmer, more cake-like brownies, use the full 1 1/2 cups and stick to the recipe timing.

5. Finish with flaky sea salt or a quick brush of melted chocolate while the tops are still slightly warm. It elevates the flavor and gives a bakery-style touch, especially if you plan to serve warm.

Instant Pot Brownies From A Box Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

277

kcal

Equipment: 1. Instant Pot or electric pressure cooker with lid and sealing valve
2. 7 inch springform or cake pan, or silicone baking molds
3. Instant Pot metal trivet or rack
4. Medium mixing bowl
5. Whisk or wooden spoon for stirring
6. Rubber spatula for folding and scraping
7. Measuring cups and spoons
8. Nonstick cooking spray or neutral oil for greasing molds
9. Aluminum foil to cover the pan or molds
10. Oven mitts or heatproof tongs for removing the hot pan

Ingredients

1 box (18.3 ounce) Ghirardelli Double Chocolate Brownie Mix
2 large eggs
1/3 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract (optional)
1/2 cup semisweet or chocolate chips (optional)
Nonstick cooking spray or oil for molds
1 to 1 1/2 cups water for the Instant Pot liner
Flaky sea salt for finishing (optional)

Directions

Grease silicone molds or a 7 inch springform or cake pan with nonstick spray or oil and set aside.
In a medium bowl combine 1 box (1
3 ounce) Ghirardelli Double Chocolate Brownie Mix, 2 large eggs, 1/3 cup water, 1/3 cup vegetable oil and 1 teaspoon vanilla extract if using; stir until just combined.
Fold in 1/2 cup semisweet or chocolate chips if desired.
Spoon batter into prepared molds or pan, filling no more than 3 quarters full to allow for expansion.
Cover the molds or pan tightly with aluminum foil to keep steam out.
Pour 1 to 1 1/2 cups water into the Instant Pot liner, place the metal trivet inside, then set the covered molds or pan on the trivet.
Seal the Instant Pot lid, set valve to sealing, and cook on High Pressure for 22 minutes.
Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and remove the lid.
Remove the molds or pan, uncover, and allow brownies to cool for at least 10 minutes before unmolding or slicing.
Finish with a sprinkle of flaky sea salt if desired and serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.