Instant Pot Fudgy Brownies The Best Ooey Gooey Dessert Recipes

THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS

Steps:

• Kick the tires and light the fires and preheat your oven to 350 degrees.
• Melt the butter in a pot, remove from the heat and stir in the white sugar.
• Once that is combined, mix in your cocoa.
• Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
• Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
• Line a 9x9 pan with parchment paper.
• I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.

OOEY-GOOEY FUDGY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
• Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
• Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
• Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.

BRIAN'S FUDGY GOOEY BROWNIES

Steps:

• For Brownies:
• Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray.
• In a double boiler melt the chocolate with the butter and espresso powder until smooth.
• In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside.
• Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt.
• Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle.

INSTANT POT FUDGY BROWNIES - THE BEST OOEY GOOEY DESSERT

Steps:

• Spray an Instant Pot approved push pan/springform pan (approximately 7x3) with cooking spray or grease with butter or shortening.
• Combine sugar, melted (and cooled) butter, greek yogurt, and vanilla extract so it's smooth.
• Set aside wet ingredients and combine flour, cocoa powder, salt, pudding mix packet, and baking soda in a separate bowl.
• Mix the eggs in with the wet ingredients (sugar and butter bowl), one at a time so each one is mixed in before adding the other.
• Once combined, start adding the dry ingredients in a little at a time, scraping down the bowl as you go.
• (Optional) Add in some chocolate chips tossed in some flour OR walnuts.
• Add the batter to the pan.
• Add 1 and ½ cup of water to the bottom of your inner pot, add your trivet to the bottom of your inner pot and put your brownie pan on top of it.
• Cover the top of the pan with aluminum foil to keep all the moisture in.
• Have your valve set to sealing. Press manual/pressure cook and set it to normal cooking for 50 minutes.
• Once the timer goes off, let it release naturally for 10 minutes. Then do a quick release for the remaining pressure. Turn your pressure cooker off, undo the lid, and let it sit for about 10 minutes to cool off.
• Carefully take your pan out of your Instant Pot and let it sit for about 30 minutes to set. Enjoy!

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

INSTANT POT FUDGY BROWNIES

Steps:

• In a large mixing bowl, blend softened butter with a hand mixer for about 10 seconds.
• Add in sugar and mix until well blended. Beat eggs into the mixture until all incorporated.
• Add in vanilla and mix again.
• In a separate bowl add flour, cocoa, baking powder, and salt. Whisk together until combined.
• Add the dry ingredients to the wet mixture and mix with a spoon until combined.
• Fold in chocolate chips and chopped walnuts.
• Lightly spray a 7 inch pan with non stick cooking spray. (We used a 7 inch springform pan.)
• Add batter to the pan and spread evenly.
• Place a 3 inch high trivet in bottom of instant pot and add in 1 1/2 cups water.
• Place a folded foil strip about 18 inches long on top of the trivet. This will make it easy to lift out the brownies after they are done cooking. Or you can purchase a silicone lifter.
• Place pan into the instant pot and cover with foil. This helps to keep all of the moisture out while they are cooking.
• Fold the foil strips loosely over the top of the brownies.
• Place lid on instant pot and lock into place. Cook for 55 minutes on high pressure. Then let it do a natural release for 10 minutes. Then do a quick release with the remaining pressure.
• When the pressure has all been released, lift the lid carefully and remove pan.
• Let cool for about 15 minutes and then remove brownies from the pan. (We removed the sides of the springform pan.)
• Serve warm with ice cream.