Pressure Cooker Chocolate Nut Brownie » Foodom

Pressure Cooker Chocolate Nut Brownie

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$35.75 Cooking Fee
Serving Size: 1 brownie in a 6oz ramekin
Recipe by:
Mayumi Tavalero
These brownies resemble those from the classic TV dinners of the 1950s. More cake like than traditional brownies, but with all the same rich chocolate taste.
  • Cooking up to 4 servings
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 4

Instructions

  • Butter the bottom and sides of four 6-ounce ramekins.
  • In a medium microwave-safe bowl, microwave the butter for 30 seconds or until just melted. Stir in the sugar and microwave an additional 30 seconds.
  • Whisk in the cocoa powder, water, and vanilla until smooth.
  • Whisk in the egg.
  • Add the flour, baking powder, and salt. Stir just until smooth.
  • Stir in the chocolate chips and the walnuts.
  • Divide batter evenly among the four ramekins.
  • Place trivet in pressure cooker, then add 1 ½ cups of water to the pot.
  • Arrange 3 ramekins on the trivet, in a single layer, and place the remaining ramekin in the middle, on top of the 3 ramekins. Place lid on cooker and set for 10 minutes on high pressure. When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with quick pressure release. Carefully remove the lid.
  • Remove the ramekins to a cooling rack and gently dab off any condensation from the surface of the cakes with a paper towel. Allow cooling for 10 minutes before serving.
  • Note: Notes: If you have a larger (8 quart) pressure cooker, you may be able to fit all 4 ramekins in one layer.

Cook Times

Active Prep3
Hands-On Cook5
Hands-Off Cook25
Total Time33 minutes
Recipe Serving Size4

Ingredients

Ingredients

  • 4 tablespoon unsalted butter plus more for buttering the ramekins
  • ½ cup sugar
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon water
  • ½ teaspoon vanilla extract
  • 1 egg large
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • ¼ cup semisweet chocolate chips
  • ¼ cup walnuts chopped

Cooking Tools Required

Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls
Reheating/Serving Instructions

Serve warm or at room temperature. Can be kept covered on countertop for up to 2 days, then refrigerated for an additional 2 days.

Nutrition

Calories: 393kcal | Carbohydrates: 46g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 218mg | Potassium: 185mg | Fiber: 3g | Sugar: 29g | Vitamin A: 409IU | Calcium: 58mg | Iron: 2mg

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