Thursday, March 22, 2012

Delicious Fudgey Brownies {Electric Pressure Cooker Recipe}

I discovered a secret that I really shouldn't have. Because, let me tell you,
It's Dangerous!
Here's my disclaimer: There are some recipes that cooks who want to remain relatively skinny should never find and this is one of them! So use caution and proceed to the end of this blog post at your own risk. Don't let the title of my blog fool you, this recipe is not healthy!

I've used my electric pressure cooker for many things - to cook grains and beans, make soups, stews, chilies, etc. It's a marvelous tool. One day not too longer ago the thought popped in my head: "I wonder if my pressure cooker would cook brownies?" That's an odd thought because I have many brownie recipes that are absolutely delicious in the oven. So why try the pressure cooker? But the thought persisted so I had to comply. And....drum roll please...that brought about this amazing, fantastic brownie recipe that is unlike anything you will ever taste coming out of the oven. Do you like those moist, fudgey, chocolately, melt-in-your-mouth brownies? Well, here you have 'em - in their perfect form!
Moistedness - perfect! 
Fudgyness - perfect!
Chocolateness - perfect!
Melt-in-your mouth - yes!

So why cook brownies in a pressure cooker? Let me explain my reasons and you might think of some more of your own when you make them.

1. Texture - the best way to describe the texture of these brownies is to say they are a cross between fudge and brownies. They are actually best cooled off in my opinion because they kind of settle down in the pan. This increases their "fudgyness" which makes them even more wonderful.

2. Easiness - one of the great things about electric pressure cookers is you can prep the food, start the pressure cooker and walk away. You can go to work or go pick up your kids from piano lessons, and when you come home, the food is waiting, all cooked and still warm, for you to enjoy.

3. Less Heat & Energy - cooking brownies in the pressure cooker will use less energy than in an oven. I'm especially looking forward to making these in the summer time when the oven heats up the house so much.

So now that we have the justifications down, here's the recipe!

Delicious Fudgey Brownies {Electric Pressure Cooker Recipe}

1/2 Cup butter
1/4 Cup unsweetened cocoa powder
1 Cup sugar
3/4 Cup unbleached white flour
3/4 tsp. baking powder (or 1/2 + 1/4 tsp.)
1/4 tsp. salt
1 Tbsp. honey
2 eggs
1/2 Cup chopped walnuts, optional
2 Cups water
1 Tbsp. vinegar, optional

Melt the butter in a saucepan on the stove top. Remove from heat and mix in cocoa powder. Allow to cool slightly. In a medium mixing bowl combine sugar, flour, baking powder and salt and mix well. Then to the flour mixture add the honey, the eggs and the cooled butter/cocoa mixture. Mix well. Add nuts, if desired. Pour batter into a greased 8" diameter round pan or casserole dish. Cover the brownie pan completely with a two to three foot piece of aluminum foil.

Place the metal trivet on the bottom of the electric pressure cooker. Add 2 cups of water and 1 Tbsp. vinegar into the pressure cooker. The vinegar will help prevent your trivet and pressure cooker from developing a milky white film in it. Fold another two to three foot piece of aluminum foil into thirds lengthwise to make handle that will help you easily lift the pan in and out of the pressure cooker (see picture below for an example). Place the foil strip underneath the brownie pan and fold the edges together over the pan in order to easily lift the pan into the electric pressure cooker. Place the brownie pan levelly on top of the metal trivet and fold down the sides of the foil on top of the pan.

Then lock the lid into place and pressure on high pressure for 35 minutes. Pressure can then be released naturally or you can use the quick release method. The brownies can be served warm or cold, but they are easier to cut when chilled slightly. Delicious any way you serve it! You can't go wrong. But I think they are the very best the next day!

Recipe Source:


Penny said...

Okay, I just made these and I must say I wasn't sure about doing this in the pressure cooker... mmmmm, yum! I wasn't sure, the batter looked thick (but then again I grind all my flour and wheat flour often needs more moisture), but I thought I'd give it a try following your directions before tinkering too much. I cooked 40 minutes (I'm pretty high up and have to adjust most pressure cooker recipes). My only question is--how do you stack two pans so you get twice as much?!

Heather {Healthy Family Cookin} said...

Glad you liked them Penny! I agree that is the only problem with the recipe is it doesn't make enough. When I was recipe testing this one I made it every night for weeks and the kids loved it...I bet if you had a tall enough p/c, you may be able to get away with stacking...I don't know...let me know what you think.

Karen said...

Can I do this on a pressure pan? It looks like this if you don't know:

And is the cocoa unsweetened or sweetened? I'm excited to try this recipe. Thank you for sharing. :)

Heather {Healthy Family Cookin} said...

Hmmm...I don't know Karen. I've never used one like that. I'm not sure how they work. Let me know if you try it though! Unsweetened cocoa. I'll change that in the recipe so it's more clear. Thanks!

R. Julie said...

I'm a missionary on the field in India where ovens are a rare commodity and my husband and I don't have the finances to buy one. I've been having a hard time with not being able to bake and now I can. Thank you!!! I was desperately in the mood for something cakey and chocolatey and I stumbled upon this recipe to 'bake' in the pressure cooker. I didn't have aluminum foil, so I just covered the cake pan with a lid. And I have a 'old fashioned' style pressure cooker so I cooked on Medium High for 35 minutes (I'm going to try 30 minutes next time because they were a little over cooked). I made the brownies without nuts, but with a little dash of cinnamon for some Mexican Hot Chocolate flavor. It turned out wonderful. Now I just need some coffee and a little ice cream...I am looking forward to being able to make a cake for my birthday in a few days.

KarrieM said...

I made this twice today....really wanted to taste and I can't figure out what went wrong. It was very undercooked when I removed the foil. I put it in toaster oven and it completed but I really want to know what I did wrong. The taste of these are simply amazing. Thank you!

Heather {Healthy Family Cookin} said...


I've never had a problem with them being undercooked. What kind of pressure cooker are you using? Are you using high pressure?

Valerie said...

Can you tell me where to get a trivet? My Elite cooker didnt come with one.

Heather {Healthy Family Cookin} said...

Hi Valerie,

If you don't have a trivet, you can use some other things that you might find around the house. Some ideas would be a metal lid of a large jar, a large metal cookie cutter, an upside down ceramic or glass bowl, etc. Or if you do decide to buy one, this one will work perfect:
Mrs. Anderson's Baking Cake Cooling Rack, Round, 6-Inch

Good luck!

Kay said...

Looking forward to trying! Penny (and Heather) - I've had some success with stacking when I place a second trivet on top of a pan and another pan on top.

Whiting Clan said...

Sorry if this is a dumb question, but I am VERY new to electric pressure cooking. Is there a reason you put it in an 8-inch bowl rather than using the pressure cooker's pot?

Heather {Healthy Family Cookin} said...

Whiting Clan,

Not a dumb question at all. I put it in the 8" dish so I could have a separate container from the pot to cook the brownies in. I added water (and a little vinegar) to the pot to create the steam needed to raise the pressure. If you just put the brownie mixture directly in the pot where the water was, it would probably give quite a different product and texture - probably too runny and gooey is my guess because you still need enough water to raise the pressure up to the needed amount to cook them.

thuy said...

Thanks for sharing here with us

Electric pressure cooker reviews

jejak seo said...

Absolutely delicious. Was craving for a midnight snack and what a great way to help with your chocolate cravings. Delicious chewy and chocolaty, will definitely be making this again. Thank you for the recipe Healthy Brownie Recipes | Keep Healthy Living :)

Anonymous said...

Just made these. Followed the instructions exactly and it came out more like pudding consistency than brownies. Not sure if it just needs to cook longer or what. :-(

Briana said...

Like KarrieM said, mine was really undercooked. It jiggles a lot when I shake the pan. I did use a spring form pan that I wrapped the bottom with foil. Maybe that was it? I'm at 5500 ft elevation so maybe I need to adjust time. I did 35 min high pressure and natural release. It's going into the oven to see if I can finish it off.

Jolene Gilvary said...

So my daughter and I are trying this recipe. I will let u know how it comes out But i dont know if anyone else had this issue but I had the hardest time finding a cake pan that would fit inside my PC. I neeeded a 7" pan and after searching I found them at a dollar tree. Just wanted to share this info

Mary Carol Picone said...

Don't have unbleached flour but do you think all purpose will work?

Anonymous said...

Thank you so much for this recipe! I topped it with choc coated strawberries and it was a huge hit! Next time I will QR to keep them a bit more fudgey but definitely a winner :-)

Wanderer said...

This should work for cooking two batches at once - and it has it's own handle.
I don't have one myself, so I'm guessing, but it looks good for this.

Stephanie said...

Any recs to do this with a mix? Will the pan hold the whole mix or just half? I'm NOT a baker and a mix is about as fancy as I get. Thanks if you have an answer, understanding if you don't. :)

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