Instant Pot Brownie Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tbsp Chocolate chips
  • 4 tbsp Cocoa powder
  • 2 tbsp Powdered sugar
  • 2/3 cup Sugar
  • 1/4 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter, unsalted

Found on pressurecookermeals.com

Description

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons chocolate chips (for sugar-free options, use stevia-sweetened chips)
• ⅔ Cup Sugar (for sugar-free options, use erythritol, can be found at most health food stores)
• 2 Eggs
• ¼ teaspoon vanilla extract
• ½ cup all-purpose flour (gluten free option, use Bobs Red Mill 1-1 baking blend)
• 4 tablespoons cocoa powder (sugar-free option use unsweetened cocoa powder)
• 2 tablespoons powdered sugar (optional)

Directions

• In microwave-safe bowl, microwave the butter and chocolate chips for 1 minute until melted.
• In mixing bowl, beat butter and chocolate chips and sugar until well combined
• Add egg, vanilla and beat until blended
• Sift Flour, cocoa over the wet ingredients and mix until well combined
• Place rack inside of pot and add 1-cup of water to the bottom
• Add batter to ramekins and place ramekins on top of the rack inside your pot, cover the tops of with foil
• Set to high pressure for 18 minutes, quick release
• Top with powdered sugar