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.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep3
Hands-On Cook5
Hands-Off Cook25
Passive0
Total Time33 minutesminutes
Recipe Serving Size4
Cooking Tools Required
Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls
Ingredients
4tablespoonunsalted butterplus more for buttering the ramekins
½cupgranulated sugar
3tablespoonunsweetened cocoa powder
1tablespoonwater
½teaspoonpure vanilla extract
1egglarge
½cupall-purpose flour
½teaspoonbaking powder
¼teaspoonKosher salt
¼cupsemi-sweet chocolate chips
¼cupwalnutschopped
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.
Reheating 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.