Instant Pot Fudgy Chocolate Brownies

updated Feb 14, 2020
Snapshot Cooking
Instant Pot Fudgy Chocolate Brownies

Instant Pot brownies are some of the fudgiest, moistest, deeply-chocolate-y brownies around, and they're practically impossible to over-bake.

Makes9 brownies

Prep10 minutes

Cook1 hour

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

I’ve loved my Instant Pot for a while now, but I’ve only begun “baking” in it fairly recently. Honestly, I have no idea what took me so long. Whether it’s a flourless chocolate torte, cheesecake, or even bread pudding, the Instant Pot seems to do it better — or, at the very least, just as well. These chocolate brownies are no exception.

Baking brownies under pressure is never going to get you that crackly top so many of us brownie connoisseurs covet. But you know what it will get you? Some of the fudgiest, moistest, deeply-chocolate-y brownies you’ve ever had. They take a bit longer to cook than those baked in the oven, but it’s entirely hands-off — no need to rotate the pan halfway through — and thanks to the steamy environment of the Instant Pot, it’s practically impossible to over-bake them. Baking in the Instant Pot also frees up your oven for whatever else you might be cooking up.

Adding malted milk powder: If you’re interested in experimenting with the flavor of these brownies, a bit of malted milk powder adds a toasty, almost creamy quality. If you that intrigues you, or you happen to have it in your pantry, by all means add it to your brownie batter. If not, you’ll have an equally delicious chocolate brownie.

Instant Pot Fudgy Chocolate Brownies

Instant Pot brownies are some of the fudgiest, moistest, deeply-chocolate-y brownies around, and they're practically impossible to over-bake.

Prep time 10 minutes

Cook time 1 hour

Makes 9 brownies

Nutritional Info


  • Cooking spray or butter

  • 8 tablespoons

    (1 stick) unsalted butter

  • 2/3 cup

    Dutch process cocoa powder, sifted if lumpy

  • 1 1/4 cups

    packed light brown sugar

  • 2

    large eggs

  • 6 tablespoons

    all-purpose flour

  • 1/2 teaspoon

    kosher salt

  • 1/2 cup

    malted milk powder (optional)

  • 1 cup


  • Flaky salt, for sprinkling (optional)

  • Vanilla ice cream, for serving (optional)


  1. Coat a 7-inch round baking pan with a removable bottom with cooking spray or butter. Line the bottom with parchment paper.

  2. Melt 1 stick unsalted butter and place in a large bowl. Add 2/3 cup Dutch cocoa powder and whisk until incorporated. Add 1 1/4 cups packed light brown sugar and whisk again. Add 2 large eggs and very gently whisk until combined.

  3. Sprinkle 6 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 cup malted milk powder, if using, over the batter. Using a rubber spatula, gently fold the dry ingredients into the wet until no visible flour remains.

  4. Transfer the batter to the prepared pan and spread into an even layer with an offset spatula. Cover the pan tightly with aluminum foil. Pour 1 cup water into an Instant Pot or electric pressure cooker. Place its trivet in the pot. Place the baking pan on the trivet.

  5. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 50 minutes. It will take about 5 minutes to come up to pressure.

  6. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Open the pot and remove the baking pan. Uncover the brownies and sprinkle with flaky salt, if using. Let the brownies cool to room temperature.

  7. Remove the ring from around the brownies. Using a large flat spatula, transfer the brownie slab to a cutting board. I like to cut off the round edges (for freezing and late night nibbling), and cut into traditional brownie “squares,” but by all means slice it up like a pie if that’s what you’re feeling. Serve the slices a la mode, if you know what’s good for you.

Recipe Notes

Storage: Store the brownies in an airtight container at room temperature up to 4 days, or freeze in a ziptop bag.