These delicious Fudgy Instant Pot Brownies in mason jars are a quick and easy Instant Pot dessert, sure to satisfy your sweet tooth. Topped with ice cream, they make a delicious summer treat!
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This is a great summer dessert recipe. If you’re craving brownies but don’t want to heat up the kitchen in summer, the Instant Pot pressure cooker is perfect.
I make these Instant Pot brownies using the pot-in-pot (PIP) method. It’s a convenient Instant Pot technique that involves adding water to the Instant Pot and cooking your dish in a separate oven-safe container(s) placed on a trivet.
This technique works so well because the Instant Pot requires steam to cook, and we don’t want to add liquid to the brownie batter.
PIP is especially great for pressure cooker desserts like cheesecakes, lava cakes, custards, and for dishes like lasagna or casseroles.
This recipe is also a great option when you’re looking for an Instant Pot dessert for two!
Ingredients and Tips
🧂 Ingredients Needed for Making Instant Pot Brownies in a Jar
💡 Ingredient and Recipe Tips
🫙 Mason Jars: Use 7 tall half-pint mason jars filled to half-height for these Instant Pot brownies. This portion is perfect with ice cream on top. Want larger servings? Fill jars more and cook for a bit longer.
🍫 Creme de Menthe: The recipe includes Andes creme de menthe chocolate mint candies. Mint lovers will be in heaven! Not a mint fan? Substitute with chocolate chips or omit altogether.
︻ Trivet: A trivet is essential for elevating the mason jars and easily removing them. I use the handled trivet that comes with the Instant Pot.
💧 Condensation: Cover jars lightly with aluminum foil to prevent water droplets from falling into your brownies. Be careful when removing the foil to avoid steam burns.
⃝ Sealing Ring: Consider getting a second sealing ring specifically for desserts. My original ring retains savory food odors despite cleaning attempts. Color-coded sealing rings are perfect for keeping track of which is for savory dishes and which is for desserts, oatmeal, and other non-savory foods.
⏲️ How to Make Mason Jar Brownies
Spray jars, combine flour salt coffee, beat eggs
- Lightly spray the insides of the mason jars with cooking spray.
- Stir together flour, salt, and instant coffee granules; set aside.
- Beat eggs with a whisk; set aside.
Melt butter and chocolate, add sugar
- 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.
Add eggs and vanilla, add flour, add creme de menthe
- Whisk in eggs and vanilla.
- Stir in flour mixture.
- Stir in chopped Andes mint candies (if using).
Transfer batter to jars, add water to inner pot
- Mix batter until combined.
- Divide batter among prepared mason jars.
- Pour 1 cup of water into the Instant Pot.
Program the Instant Pot and release pressure
- Close the lid.
- Select Pressure Cook mode and cook on high pressure for 20 minutes.
- The display will go from On to 20:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a natural release. Once the float valve goes down, the lid can be opened.
Cool jars on cooling rack
- 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 the trivet or cooling rack.
Serve with desired toppings
- Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, chocolate sauce, berries or nuts.
See the recipe card below for detailed instructions.
Instant Pot Brownie Sundaes
Equipment
Ingredients
- ⅔ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon instant coffee
- 2 eggs at room temperature
- 4 oz. bittersweet chocolate chopped
- 1 butter 1 stick (½ cup)
- ¾ cup granulated sugar
- ½ teaspoon 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
Brownie Batter
- 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.
Instant Pot Instructions
- 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 pressure cook on High Pressure for 20 minutes.
- Do a quick release of pressure. [Read More: The Different Pressure Release Methods].
- Press Cancel and open the lid. 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.
Oven Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare brownie batter as above.
- Place mason jars on a baking sheet.
- Bake the mason jar brownies for 35 to 40 minutes. Check for doneness with a toothpick.
- Allow the brownies to cool on a cooling rack for 10 to 15 minutes.
- 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.
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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Julie McCulloch says
I’m a diabetic and have substitutions for everything except for the chocolate. In some keto recipes I’ve seen cocoa powder used intsead of chocolate. If I wanted to sub the cocoa powder, do you have any advice on what i might need to add or increase to compensate? I’m new to IP’s and baking in general, so I’m really clueless. TIA.
Paint the Kitchen Red says
Julie, I’ve not tried it but I have read that to replace each ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter. Hope that helps!
Sarah says
Could I use semi-sweet choclate chips in place of the bittersweet chocolate? I have those on hand 🙂
Paint the Kitchen Red says
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 says
Would it work to put in 4 pint sized jars for 20 min? I have big boys to feed.
Paint the Kitchen Red says
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 says
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 says
This is a summer must. Thanks for the clever recipes. Keep them coming. I am a big fan!