Categories: Instant Pot
Ingredients
- 5 tbsp butter, softened or melted
- 1/4 c unsweetened cocoa powder
- 1 c sugar
- 3/4 c flour
- 1/4 tbsp vanilla
- 3/4 tsp baking powder
- 2 eggs
- 1 tbsp diced walnuts optional
- 1 1/2 c water for inside of IP
- 1 tbsp creamy peanut butter optional
Directions
- Add dry ingredients in 1 bowl and wet in another, stir each.
- Add all ingredients together into 1 bowl (minus the optional ingredients). If you are adding nuts fold into brownie mixture.
- Spray non stick spray on inside walls on springform pan.
- Lay precut parchment paper liner into pan and put tbsp of peanut butter in the middle, or caramel pcs in the middle.
- Pour brownie batter on top and spread so it is the same thickness across the pan.
- Put aluminum foil over the top.
- Put a small glass bowl at bottom of your Instant Pot , or trivet, and pour 1 1/2 c. of water around it.
- Put filled springform pan on top of cup or trivet and put IP lid on.
- Set to manual, pressure, 50 minutes on high for a 6" pan
- Do a slow release (meaning move steam valve just a bit open so the steam comes out really slowly).
- Allow to cool completely, then release the clasp on the side of the springform pan and take outer rim off. Put a plate on top and flip over carefully, then remove parchment paper and serve. It will be a very dense flourless cake – fudgy style consistency.