- This topic has 0 replies, 1 voice, and was last updated August 24, 2019 at 6:58 pm by .
- August 24, 2019 at 6:58 pm #578092
8 oz butter, unsalted and softened
1 cup granulated sugar
1 1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
2/3 cup semisweet chocolate chips
1/2 cup chopped pecans, plus more for garnish, if desired
For the Ganache:
3 oz semi-sweet chocolate, broken into pieces
1/4 cup heavy cream
Spray a 7-inch round baking pan with nonstick cooking spray. Cut a sheet of parchment paper to fit into the bottom of the pan and spray it lightly. In a mixing bowl with an electric mixer, beat the butter and sugar together until it is light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Blend thoroughly with a spoon or whisk. Add the dry ingredients to the first mixture and beat on low speed just until blended.
With a spoon or spatula, fold in the chocolate chips and chopped nuts.
Spread the batter in the prepared pan and cover with foil.
Add 1 1/2 cups of water to the Instant Pot inner pot and put a baking sling or trivet in the pot. Place the pan on the trivet or sling.
Secure the Instant Pot lid and ensure the steam release valve is in the sealing position. Choose the pressure cook function (or manual on older models), high pressure, and set the time to 40 min. When the time is up, let the pressure release naturally for 10 min. Carefully turn the valve to venting to release the remaining steam. Lift the pan of brownies out, remove the foil, and set them on a rack to cool.
When the brownies are cool, prepare the chocolate ganache glaze. Place the semisweet chocolate in a bowl and set it aside. Pour the heavy cream into a saucepan. Place the pan over medium heat and bring the cream to a boil. Pour the cream over the semisweet chocolate. Stir until the chocolate has melted and the mixture is smooth.
Slide a knife around the side of the pan to loosen the brownies. Carefully remove the brownies to a plate.
Spread the chocolate glaze mixture over the brownies, let some drip down the sides, if desired.
Sprinkle chopped nuts over the wet glaze. Cool completely.
Slice the brownies and serve. Makes 12
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