1/4 cup plus 2 tablespoons unsweetened cocoa powder
pinch of table salt
1/2 tsp vanilla
1/4 cup semisweet chocolate chips
Instructions
Prepare the Instapot by adding water to the pot
and placing the steam rack on top. Butter a 6
to 7 inch souffle or baking dish with 1
tablespoon of butter. If your dish doesn't have
handles, make a sling with a piece of foil,
folded in half twice, that's long enough to go
under the dish and stick up 6 inches on each
side creating handles. In a large bowl, use an
electric mixer to beat together the sugar and
eggs until light yellow and fluffy, 3 to 5
minutes.
In a small bowl, combine the flour, cocoa
powder, and salt and whisk until no lumps
remain. Add sugar and egg to mixture and mix
just until combined. Add the vanilla and the
remaining 6 tablespoons of melted butter and
mix just until combined. Pour the mixture into
the prepared baking dish. Top with the
chocolate chips and place on the steam rack.
Secure the lid.
Select Manual and cook at high pressure for 30
minutes. Once cooking is complete, use a quick
release. Carefully remove the top so that any
condensation doesn't drip on the pudding, then
carefully remove the pan using oven mitts or
tongs. Let cool for at least 5 minutes before
serving.
Originally Submitted
11/9/2018
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