Ingredients

The following ingredients have 5 Servings
  • 5 tbsp butter, softened or melted
  • 1/4 c unsweetened cocoa powder
  • 1 c sugar
  • 3/4 c flour
  • 1/4 tbsp vanilla
  • 3/4 tsp baking powder
  • 2 eggs
  • 1 tbsp diced walnuts (optional)
  • 1 1/2 c water (for inside of IP)
  • 1 tbsp creamy peanut butter (optional)

Instruction

  • Add dry ingredients in 1 bowl and wet in another, stir each. 
  • Add all ingredients together into 1 bowl (minus the optional ingredients). If you are adding nuts fold into brownie mixture. 
  • Spray non stick spray on inside walls on springform pan. 
  • Lay precut parchment paper liner into pan and put tbsp of peanut butter in the middle, or caramel pcs in the middle. 
  • Pour brownie batter on top and spread so it is the same thickness across the pan. 
  • Put aluminum foil over the top. 
  • Put a trivet inside your pot so pan doesn't touch water below, pour 1 1/2 c. of water around it. 
  • Put filled springform pan on top of cup or trivet and put IP lid on. Seal steam valve shut.
  • Set to manual, pressure, 50 minutes on high for a 6" pan. When it beeps and time is up do not touch anything.
  • Do a natural release for 10 minutes meaning leave the steam valve alone until the screen says 10. Then release rest of steam by opening valve.
  • Allow to cool completely, then release the clasp on the side of the springform pan and take outer rim off. Put a plate on top and flip over carefully, then remove parchment paper and serve. It will be a very dense flourless cake - fudgy style consistency.