Moist, chocolaty, and super fudgy on the inside, this Instant Pot Brownies recipe is sure to wow all chocolate lovers. You will love it, even more, when I tell you that these decadent brownies are made using a store-bought box-mix!
Check out this super easy pressure cooker recipe for the BEST chocolate brownies ever!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
My family loves brownies! We can have them in any season, any time of the day!
My girls and hubby love it with ice cream, drizzled with caramel or chocolate sauce, and I love them plain. But there is one thing all four of us are particular about - the chocolate brownies should be FUDGY!
The inspiration to make brownies in an Instant pot came after I successfully adapted my Chocolate Lava Cake recipe. I baked our favorite brownie mix from Trader Joe's in the instant pot and the result was simply mind-blowing!
The brownies turned out so moist and decadent, and way fudgier than the oven-baked ones! The end texture was like Chocolate Brownies and Lava Cake had a baby 🙂
Since then I've experimented with a few different brownie recipes in the Instant Pot and they all turned out great. Today, I'm sharing all the tips and tricks on how to make the best brownies that are moist, chewy, and absolutely delicious.
Jump to:
- Why Make Brownies in the Instant Pot
- Ingredients- Notes & Substitutions
- How to Make Instant Pot Brownies
- Serving Suggestions
- Store & Reheat
- Recipe Tips & Notes
- How to Calculate Cook Times for Different Brownie Mixes
- Frequently Asked Questions
- Popular Chocolate Recipes on the Blog
- More Instant Pot Dessert Recipes
- 📖 Recipe
Why Make Brownies in the Instant Pot
Here are a few reasons why making brownies in the Instant Pot is worth a try:
- By pressure cooking, the brownies steam cook in a water bath which helps them get that moist and fudgy texture.
- On days when the outside temperature is soaring, I don't have to turn on the oven, which heats up the whole house.
- If you don't have an oven, or are traveling with your Instant pot, you can whip up a batch of brownies using this pressure cooker recipe.
I'm sure you're curious to see how these are made. Let's get started!
Ingredients- Notes & Substitutions
All we need is a box-mix and a few staple ingredients that you most likely already have on hand. Let's see what we need to make the best fudgy Instant Pot Brownies:
- Brownie-mix: I use trader joe's brand, but feel free to use your favorite mix. Alternatively, you can use this recipe for brownies from scratch.
- Butter or oil: Use whatever your box insructions recommend. If adding oil, use regular olive oil, avocado oil or any clear oil.
- Eggs: To ensure that eggs reach room temperature remove them from the refrigerator 30 minutes prior to baking.
- Mix-ins: This depends on personal preference, and if your brownie mix already comes with chocolate chips. If not, you can add ½ cup of semi-sweet or bitter-sweet chocolate chips. Additionally, you can add ¼- ½ cup of chopped walnuts as well.
Pro-Tip: If adding chocolate chips or walnuts, add to the dry mix before stirring in the wet ingredients. This prevents them from sinking to the bottom.
Accessories Needed
I use a 7-inch springform pan that fits in a 6 or 8 quart Instant Pot. Alternatively, you can use a 6-7 inch Fat Diddio pan. You can also make it in an oven-safe baking dish that fits easily.
How to Make Instant Pot Brownies
I use the cake preset in the Instant Pot, which defaults to 40 minutes of pressure cooking at high pressure. Let's check out the step-by-step direction and photos for this recipe.
No cake button? No problem. Pressure cook on Manual/Pressure Cook for 40 minutes at High Pressure (sealing mode).
Step 1: Melt butter in the microwave in 20-second increments. The total time may vary depending on the temperature of butter and microwave strength.
Step 2: Whisk in room temperature eggs, one at a time.
Step 3: Mix in the brownie mix using a spatula. Gently fold the batter to prevent over-mixing.
Step 4: Grease an oven-safe baking pan. Line it with a parchment base (optional), and pour the batter in. In this recipe, I used a 7-inch springform pan for a 6 quart Instant Pot. Cover the pan loosely with aluminum foil to prevent any excess moisture from dripping in the pan.
Step 5: Pour a cup of water into the pot, place a trivet and place the cake pan on top. Close the lid and select the CAKE button and press START. Set the timer to 40 mins at high pressure.
Step 6: Once cook time is over, wait 10 minutes and then release pressure manually. Open the lid once the in drops. Using silicone mitts, remove the cake pan and remove the foil.
Step 7: Using a plastic knife, go around the edges of the brownie. Release the spring and remove the ring. Let the brownies cool 10 minutes before cutting.
Serving Suggestions
These brownies are best had warm. Enjoy them with a dollop of your favorite ice cream, like vanilla, coffee, or caramel. Alternatively, serve it with whipped cream and sliced fresh strawberries.
Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds.
Recipe Tips & Notes
- Room Temperature Ingredients: For best results, remove the eggs and butter from the fridge 30 minutes prior to baking.
- Fold not Stir: When mixing the brownie-mix, gently fold it in using a spatula. That prevents over-mixing the batter and reduces air-bubble formation in the batter. That is key for the dense texture of the brownies.
- Line the pan: For an easy release of brownies, line the bottom of the cake pan with parchment rounds.
- Checking for doneness: If you find that your brownie batter doesn't look cooked at the end of 40 mins, seal it, and put it back for another 5 mins or so, depending on the quantity and how underdone it looks.
- Rest before serving: For best results, cool the brownies 10 mins after cooking.
- Adding nuts and/or Chocolate Chips: Add these to the dry mix, before mixing with wet ingredients. This prevents them from sinking to the bottom.
How to Calculate Cook Times for Different Brownie Mixes
If you're using a store-bought brownie mix or using one of your go-to brownie recipes, how do you adjust the pressure cook time? Here are two factors that help you figure out the right time:
Size of Pan: The bake time stated on your box-mix is probably for an 8" X 8" pan, or a, 9" X 13" pan. So, if you're using a 7-inch cake pan, increase the cooking time by about 5 minutes so the batter cooks through.
Texture Difference: The oven uses dry heat to bake brownies, whereas, an Instant Pot uses 'steam'. Steam adds more moisture to the texture of the batter. I recommend adding another 5 minutes to cook that off and balance the end result.
My Time Calculation Formula: Suggested bake time + 5 mins for pan size adjustment + 5 mins for moisture adjustment.
Frequently Asked Questions
Absolutely! You can bake in the instant pot using the pot-in-pot technique. The cakes or bread cook by steaming as opposed to the dry heat in the oven.
A higher fat-to-flour ratio makes brownies fudgier. In this recipe, the steam cooking method causes the brownies to turn out more fudgy.
Yes, absolutely! Both pans work equally great for this recipe
Popular Chocolate Recipes on the Blog
These recipes are part of the Dessert Recipes collection.
More Instant Pot Dessert Recipes
📖 Recipe
Instant Pot Brownies
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
- 16 ounce brownie mix (I use Trader Joe's Brownie Mix)
- 1 stick butter (room temperature)
- 2 large eggs (room temperature)
Instructions
- In a large microwave-safe mixing bowl, melt butter in the microwave in 20 second increments. That helps it melt uniformly, without getting hot .
- Whisk in room temperature eggs, one at a time.
- Mix in the brownie mix using a spatula. Gently fold the batter to prevent over-mixing.
- Grease an oven-safe baking pan. Line it with a parchment base (optional), and pour the batter in. In this recipe, I used a 7-inch springform pan for a 6 quart Instant Pot. Cover the pan loosely with aluminum foil to prevent any excess moisture from dripping in the pan.
- Pour a cup of water into the pot, place a trivet and place the cake pan on top. Close the lid and select the CAKE button and press START. Set the timer to 40 mins at high pressure.
- Once cook time is over, wait 10 minutes and then release pressure manually. Open the lid once the in drops. Using silicone mitts, remove the cake pan and remove the foil.
- Using a plastic knife, go around the edges of the brownie. Release the spring and remove the ring. Let the brownies cool 10 minutes before cutting.
Notes
Tips for Making Perfect Chocolate Brownies
- Room Temperature Ingredients: For best results, remove the eggs and butter from the fridge 30 minutes prior to baking.
- Fold not Stir: When mixing the brownie-mix, gently fold it in using a spatula. That prevents over-mixing the batter and reduces air-bubble formation in the batter. That is key for the dense texture of the brownies.
- Line the pan: For an easy release of brownies, line the bottom of the cake pan with parchment rounds.
- Checking for doneness: If you find that your brownie batter doesn't look cooked at the end of 40 mins, seal it, and put it back for another 5 mins or so, depending on the quantity and how underdone it looks.
- Rest before serving: For best results, cool the brownies 10 mins after cooking.
- Adding nuts and/or Chocolate Chips: Add these to the dry mix, before mixing with wet ingredients. This prevents them from sinking to the bottom.
Kristin says
Oops! Nevermind. Just answered my own question, because I found the phrase "place a trivet" that my eyes had missed the first time. Now I'm ready to try this out this week, when my cake pan arrives.
Aneesha says
Great! Would love to hear about your experience. Happy Cooking!
Gary Kaetzel says
I made these tonight using a Pillsbury brand sugar-free brownie mix and vegetable shortening instead of butter. The pan I used was a 6-inch Fat Daddio push bottom pan whose inside diameter was a hair under 7 inches. It worked, and I'm not sure what caused it to work out like this, but it was still almost soup at 40 minutes. I ended up cooking longer and longer until it got to 97 minutes. It was better so I stopped and put it in my icebox hoping it'd firm up and boy, did it! It's probably the very best brownie I've ever made! Soft and moist! I added some chocolate chips to it and frosted it with sugar-free chocolate frosting and drizzled a little caramel sauce on it and wow! Thanks for another great recipe! I amended the cook time on the recipe printout and it's in my IP recipes binder!
Aneesha says
Hi Gary, 97 minutes seems like a very long time, no brand of brownie mix should take that long. I recommend checking your sealing ring to ensure that the cooker sealed well. But I'm very glad you enjoyed the end results 🙂
Sree says
Hi, I love your simple recipes. How Should I alter this recipe if I use cocoa powder instead of mix.
Aneesha says
Hi Sree, thank you for your kind words. You can use this recipe: https://spicecravings.com/almond-flour-brownies-gluten-free. Alternatively, try this: Nutella Brownies: https://spicecravings.com/4-ingredient-brownies
Kent Buchan says
Hello the brownies did rise not rise and did not cook all the way. Any suggestions?
Aneesha says
Hi Kent, what brand of brownie mix did you use? Brownies typically don't rise since they rarely have any leavening agents in the batter, and they are slightly wet in the middle (fudgy texture). But if the batter was still raw in the middle, I would recommend putting it back for another 3-5 minutes.
Kelly H. says
I am a self-professed chocoholic, and this is by far the best method I've found for making brownies. I cooked my Trader Joes brownies 38 minutes, and they were divine. Thanks, Aneesha.
Aneesha says
Hi Kelly, I'm so glad you enjoyed them. In our home we take our brownies very seriously, as you can tell 🙂 Thanks again for taking the time to comment and rate the recipe!
Shirley says
I want to try this. But I make my brownies vegan and avoid oil. I add aquafaba and applesauce instead of egg and oil. Do you think it will still cook up ok like that?
Aneesha says
Hi Shirley, although I haven't tried that combination myself, I have heard of other readers having success with it. I would suggest cooking it following the suggested time, then check for doneness. If undercooked, you can put them back in for 5 minutes. I would love to hear how they turned out!
Lidia says
Amazing and fudgy brownies. So easy to make. The hardest part is waiting for them to cool. Thanks for an excellent recipe. I'm going to look for your curry recipes. I love a good curry more than brownies.
Aneesha says
Hi Lidia, thank you so much, I'm so glad you enjoyed these brownies. Hope you enjoy the curries too!
Heidi says
What size of brownie mix? 8 x 8 pan or 9 x 13 pan size?
Aneesha says
Hi Heidi, this is for an 8X8 pan size.
Debbie K says
WOW!!! I followed your cooking instructions and my kids LOVE the brownies!! I honestly was Very...VERY..skeptical about making them in the instant pot....but only had to lose a box of brownie mix so took the chance! AMAZING BROWNIES!! Thanks for sharing your knowledge with the masses especially during this time of quarantine! Kudos to you! 🙂
Aneesha says
Hi Debbie, I'm so glad you enjoyed this recipe too! Thanks for your kind words, they mean a lot, especially during these times! Hope you try other recipes too!
Cole says
I followed your steps using a box of Ghirdelli double chocolate mix. It was fantastic! I'm planning to try a half recipe (will divide the box in half). Any suggestions on cook time?
Aneesha says
Hi Cole,Thank you! I am so glad you enjoyed it! As for halving the recipe, I would recommend using a smaller baking dish so you still get the correct height, in which case the cook time stays the same.Hope this helps!
Sabrina says
If the ingredients on box call for 1 egg and oil , water do you not use that and just go with the butter instead of oil ? Or do you mix the mix like it says on box and then go with the IP time and everything from there ? I am sorry as I am learning.
Aneesha says
Hi Sabrina, I follow the directions on the box-mix and then follow the IP directions for baking. Hope it turns out awesome!
Denise McGowan says
OMG!!!! Just made these after a long day of work. Super easy and BEYOND fabulous!!! They look amazing and taste better than I had hoped. Thank you!!!
Denise McGowan says
Sorry!!! Meant to rate this FIVE stars!!!!!
Aneesha says
Hi again! No worries, I appreciate you coming back to update the ratings. Thank you!
Aneesha says
Hi Denise, I hear you! These brownies are pure magic at the end of a long day at work 🙂 I'm glad you enjoyed them. I recommend trying the Lava Cakes next, you'll love the flavors.