I still can’t get over how rich, fudgy, and unbelievably moist these Instant Pot Brownies turn out. Add a scoop of vanilla ice cream and dessert gets dangerously good.

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I’m obsessed with these Instant Pot brownies because they hit that thick, fudgy middle I want without turning dry at the edges. The cocoa powder brings deep chocolate flavor, and the semisweet chocolate chips melt into little pockets that make every bite ridiculous.

But what I really love is the texture: dense, moist, and rich enough that I only need a square, then somehow go back for another. And yes, I absolutely want vanilla ice cream on top.

Not optional in my kitchen. These taste like the brownies I crave after dinner, after a bad day, or whenever chocolate calls.

Ingredients

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Flour gives the brownies structure so they’re fudgy, not pudding in disguise.
Cocoa powder brings that deep chocolate vibe without making things too sweet.
Granulated sugar helps the tops get shiny and slightly crackly.
Brown sugar adds moisture and a little caramel-like chew.
So good.
Salt keeps the chocolate from tasting flat.
Tiny thing, big difference.
Eggs hold everything together and help create that dense brownie bite.
Melted butter makes them rich, soft, and honestly kind of irresistible.
Vegetable oil keeps the texture moist, even after they cool down.
Vanilla rounds out the chocolate and makes it taste more homemade.
Chocolate chips or chopped chocolate give you melty pockets in every bite.
Plus espresso powder makes the chocolate taste stronger, not like coffee.
Basically, these ingredients make Instant Pot brownies feel bakery-level at home.

Ingredient Quantities

1 cup plus 2 tablespoons all purpose flour

3/4 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 teaspoon fine salt

3 large eggs

1/2 cup unsalted butter melted and slightly cooled

2 tablespoons neutral vegetable oil

2 teaspoons pure vanilla extract

1 cup semisweet chocolate chips or chopped chocolate

Optional 1 teaspoon instant espresso powder for depth of chocolate flavor

How to Make this

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1. Grease an 7-inch round or square pan that fits your Instant Pot and line the bottom with parchment, leaving a small overhang for easy removal.

2. In a medium bowl whisk together 1 cup plus 2 tablespoons all purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine salt and, if using, 1 teaspoon instant espresso powder; set aside.

3. In a large bowl whisk 3 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth and slightly thickened.

4. Whisk in 1/2 cup melted and slightly cooled unsalted butter, 2 tablespoons neutral vegetable oil and 2 teaspoons pure vanilla extract until fully combined.

5. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

6. Fold in 1 cup semisweet chocolate chips or chopped chocolate, reserving a few for sprinkling on top if desired.

7. Pour batter into the prepared pan, smooth the top, and sprinkle the reserved chips on the surface.

8. Add 1 cup of water to the Instant Pot, place the trivet inside, set the pan on the trivet, secure the lid and set to High Pressure for 25 minutes.

9. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure, remove the pan, cool on a rack for at least 30 minutes, then lift from the pan using the parchment; serve warm or at room temperature with vanilla ice cream if desired.

Equipment Needed

1. 7-inch round or square cake pan lined with parchment
2. Instant Pot with trivet
3. Mixing bowls: one medium, one large
4. Whisk and flexible rubber spatula
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl for melting butter
7. Metal spoon or offset spatula to smooth batter
8. Cooling rack and kitchen tongs or oven mitts for safe removal

FAQ

Q: How do I set up the Instant Pot to cook these brownies? A: Pour 1 to 1 1/2 cups water into the Instant Pot insert, place a trivet inside, put the batter in a greased 7 to 8 inch round or square heatproof pan that fits on the trivet, seal the lid, set to High Pressure for 25 minutes, then let natural release for 10 minutes before quick releasing any remaining pressure.

Q: What pan should I use and do I need to line it? A: Use a 7 or 8 inch round or square stainless steel or springform pan that fits in your pot. Line with parchment paper or grease well for easy removal, and tent the exposed edges of parchment if needed to prevent condensation drips.

Q: How can I tell when the brownies are done? A: The center should be set but still slightly fudgy. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Carryover cooking while cooling will firm them up.

Q: Can I substitute Dutch process cocoa or add espresso powder? A: Yes. Dutch process cocoa can be used for a smoother, deeper flavor. The optional 1 teaspoon instant espresso powder can be added to intensify chocolate notes without tasting like coffee.

Q: Can I adapt the fats or sugars in the recipe? A: You can swap up to half the butter for neutral oil for a moister texture. Reducing sugars will change texture and rise; if using alternative sweeteners, follow manufacturer guidance for 1 to 1 swaps and expect textural differences.

Q: How should I store and reheat leftovers? A: Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze wrapped tightly for up to 3 months. Reheat single slices briefly in the microwave for 10 to 20 seconds or warm in a low oven for 5 to 8 minutes.

Instant Pot Brownies Made From Scratch Recipe Substitutions and Variations

All purpose flour: use a 1-to-1 gluten free all purpose blend that contains xanthan gum, same quantity (1 cup plus 2 tablespoons).
Unsalted butter (melted): substitute melted coconut oil, same volume (1/2 cup) or use 1/2 cup neutral vegetable oil if you prefer no coconut flavor.
Eggs: for each egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to thicken (for 3 eggs use 3 tablespoons flax + 9 tablespoons water).
Semisweet chocolate chips: swap equal weight or volume of chopped bittersweet or dark chocolate, or use chopped milk chocolate for a sweeter result.

Pro Tips

1. Let the cake cool in the pan until it is only slightly warm before lifting it out with the parchment. This helps it set so it will release cleanly instead of tearing or crumbling.

2. Fold the dry ingredients in gently and stop as soon as you see no streaks of flour. Overmixing will make the crumb tough and you will lose the fudgy texture you want.

3. Use the best chocolate you can afford for the chips or chopped pieces and save a few to press on top before cooking. Melting bits inside give pockets of gooey chocolate while those on top create an attractive, glossy finish.

4. Shield the pan from direct steam by wrapping the outside with a double layer of foil, and use a trivet so the pan sits above the water. This reduces the chance of water seeping in and prevents large water droplets from marring the surface.

Instant Pot Brownies Made From Scratch Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I still can’t get over how rich, fudgy, and unbelievably moist these Instant Pot Brownies turn out. Add a scoop of vanilla ice cream and dessert gets dangerously good.

Servings

servings

Calories

335

kcal

Equipment: 1. 7-inch round or square cake pan lined with parchment
2. Instant Pot with trivet
3. Mixing bowls: one medium, one large
4. Whisk and flexible rubber spatula
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl for melting butter
7. Metal spoon or offset spatula to smooth batter
8. Cooling rack and kitchen tongs or oven mitts for safe removal

Ingredients

1 cup plus 2 tablespoons all purpose flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon fine salt
3 large eggs
1/2 cup unsalted butter melted and slightly cooled
2 tablespoons neutral vegetable oil
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips or chopped chocolate
Optional 1 teaspoon instant espresso powder for depth of chocolate flavor

Directions

Grease an 7-inch round or square pan that fits your Instant Pot and line the bottom with parchment, leaving a small overhang for easy removal.
In a medium bowl whisk together 1 cup plus 2 tablespoons all purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine salt and, if using, 1 teaspoon instant espresso powder; set aside.
In a large bowl whisk 3 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until smooth and slightly thickened.
Whisk in 1/2 cup melted and slightly cooled unsalted butter, 2 tablespoons neutral vegetable oil and 2 teaspoons pure vanilla extract until fully combined.
Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Fold in 1 cup semisweet chocolate chips or chopped chocolate, reserving a few for sprinkling on top if desired.
Pour batter into the prepared pan, smooth the top, and sprinkle the reserved chips on the surface.
Add 1 cup of water to the Instant Pot, place the trivet inside, set the pan on the trivet, secure the lid and set to High Pressure for 25 minutes.
Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure, remove the pan, cool on a rack for at least 30 minutes, then lift from the pan using the parchment; serve warm or at room temperature with vanilla ice cream if desired.

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.