These delicious Fudgy Instant Pot Brownies are quick and easy individual-sized Instant Pot desserts, sure to satisfy your sweet tooth. Topped with ice cream, they make a delicious Instant Pot Brownie Sundae.
It’s summer in Salt Lake City and that means that after a cold, snowy winter, we live every summer day to its fullest. My family spends lots of time outdoors: hiking, gardening, grilling, and eating al fresco.
The technique uses the steam of the water to create pressure and cook the dish, without having to add liquid to the dish itself. PIP is especially great for pressure cooker desserts like cheesecakes, lava cakes, custards, and for dishes like lasagna or casseroles.
[Read More: The Secrets to Pot in Pot Cooking]
Tips and Substitutions
For these Instant Pot brownies, I use 7 half-pint mason jars filled to half-height. With the ice cream, it’s a very satisfying amount of brownie. You can fill the jars more than halfway, in which case you’ll need fewer jars. These Instant Pot Brownies look gorgeous when served a la mode (with a scoop of ice cream) and topped with your favorite toppings.
The recipe includes Andes creme de menthe chocolate mint candies. If you love mint, like I do, you’ll be in heaven! If you’re not a fan of mint flavoring, you can substitute chocolate chips or even omit them altogether.
You’ll need a trivet to place the mason jars on. I use the trivet that comes with the Instant Pot and has handles.
I cover the jars lightly with aluminum foil to prevent condensation from dripping into the jars. Be careful to avoid a steam burn when you remove the aluminum foil and the jars from the Instant Pot.
If you have a sealing ring that you primarily use for savory dishes, you might want to get a second sealing ring
for making Instant Pot desserts.
My original sealing ring retains the odors of foods I’ve cooked and no matter what I try, I haven’t succeeded in completely getting the smells out. I use my second sealing ring for Instant Pot desserts, oatmeal, and other non-savory dishes.
If you’re new to the Instant Pot
and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make these Instant Pot Brownies.
Instant Pot Brownies Recipe Ingredients
How to Make Instant Pot Brownies Recipe (Step-by-Step Instructions)
- Lightly spray the insides of the mason jars with cooking spray.
- Stir together flour, salt, instant coffee granules; set aside.
- Beat eggs with a whisk; set aside.
- Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate mixture is melted and smooth.
- Whisk in sugar.
- Whisk in eggs and vanilla.
- Stir in flour mixture.
- Stir in chopped creme de menthe candies (if using.)
- Divide batter among prepared mason jars.
- Pour 1 cup of water in the Instant Pot.
- Place a trivet in the Instant Pot.
- Place the mason jars on the trivet.
- Loosely cover the mason jars with a piece of aluminum foil, to prevent condensation from dripping in the brownies.
- Close the Instant Pot lid, and make sure the steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ’20’ (20 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 20 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off Instant Pot.)
- When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
- Carefully remove the mason jars from the Instant Pot.
- If there is any condensation on the top of the brownies, carefully dab with a paper towel.
- Allow to cool on trivet or cooling rack.
- Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, chocolate sauce, berries or nuts.
Instant Pot Brownie Sundaes
Ingredients
- 2/3 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp instant coffee
- 2 eggs at room temperature
- 4 oz. bittersweet chocolate chopped
- 1 stick unsalted butter (1/2 cup)
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 4.67 oz. creme de menthe candies (1 package), coarsely chopped (e.g. Andes brand)
- Vanilla ice cream
- Chocolate sauce , chocolate shavings, berries, nuts (for toppings), optional
Instructions
- Lightly spray the insides of 7 half-pint mason jars with cooking spray.
- Stir together flour, salt, instant coffee granules; set aside.
- Lightly beat eggs with a whisk; set aside.
- Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate mixture is melted and smooth.
- Whisk in sugar.
- Whisk in eggs and vanilla.
- Stir in flour mixture.
- Stir in chopped creme de menthe candies (if using.)
- Divide batter among prepared mason jars.
- Pour 1 cup of water in the Instant Pot and place a trivet in the Instant Pot.
- Place the mason jars on the trivet and loosely cover the mason jars with a piece of aluminum foil, to prevent condensation from dripping in the brownies.
- Close the Instant Pot Lid, and make sure the steam release handle is in the ‘Sealing’ position.
- Cook on ‘Manual’ (or 'Pressure Cook') mode for 20 minutes and do a quick release of pressure.
- When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
- Carefully remove the mason jars from the Instant Pot.
- If there is any condensation on the top of the brownies, carefully dab with a paper towel.
- Allow to cool on trivet or cooling rack.
- Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, berries or nuts.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped mints, etc.
- See the blog post for more detailed recipe tips.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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You might also like to try these Instant Pot Recipes:
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| Instant Pot Peach Crisp | Instant Pot Chocolate Lava Cake | Instant Pot Oreo Cheesecake |
Sarah
Could I use semi-sweet choclate chips in place of the bittersweet chocolate? I have those on hand 🙂
Paint the Kitchen Red
Sarah – did you end up trying it out. Sorry, I was camping this weekend and had no wifi to answer your question! I haven’t tried chocolate chips, but I think they would work if they are the same weight.
Debbie
Would it work to put in 4 pint sized jars for 20 min? I have big boys to feed.
Paint the Kitchen Red
Debbie, just to let you know – they’re pretty rich! That’s a great question, and I’m not sure about the answer. I think since the jars will be wider, you might need to increase the pressure cooking time by a few minutes. Maybe cook for 20 minutes, quick release and check the doneness and if needed, pressure cook on ‘manual’ mode for another 3 minutes. Let me know how it works for you and thanks for your comment.
Brandy
I loved these mint brownies. I made them is custard cups and they turned out great – we ate them plain, without ice cream while they were still warm!
Lindsay Wilner
This is a summer must. Thanks for the clever recipes. Keep them coming. I am a big fan!