Delicious Fudgey Brownies {Electric Pressure Cooker Recipe}
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I discovered a secret that I really shouldn't have. Because, let me tell you,
It's Dangerous!
Here's my disclaimer: There are some recipes that cooks who want to remain relatively skinny should never find and this is one of them! So use caution and proceed to the end of this blog post at your own risk. Don't let the title of my blog fool you, this recipe is not healthy!
I've used my electric pressure cooker for many things - to cook grains and beans, make soups, stews, chilies, etc. It's a marvelous tool. One day not too longer ago the thought popped in my head: "I wonder if my pressure cooker would cook brownies?" That's an odd thought because I have many brownie recipes that are absolutely delicious in the oven. So why try the pressure cooker? But the thought persisted so I had to comply. And....drum roll please...that brought about this amazing, fantastic brownie recipe that is unlike anything you will ever taste coming out of the oven. Do you like those moist, fudgey, chocolately, melt-in-your-mouth brownies? Well, here you have 'em - in their perfect form!
Fudgyness - perfect!
Chocolateness - perfect!
Melt-in-your mouth - yes!
So why cook brownies in a pressure cooker? Let me explain my reasons and you might think of some more of your own when you make them.
1. Texture - the best way to describe the texture of these brownies is to say they are a cross between fudge and brownies. They are actually best cooled off in my opinion because they kind of settle down in the pan. This increases their "fudgyness" which makes them even more wonderful.
2. Easiness - one of the great things about electric pressure cookers is you can prep the food, start the pressure cooker and walk away. You can go to work or go pick up your kids from piano lessons, and when you come home, the food is waiting, all cooked and still warm, for you to enjoy.
3. Less Heat & Energy - cooking brownies in the pressure cooker will use less energy than in an oven. I'm especially looking forward to making these in the summer time when the oven heats up the house so much.
So now that we have the justifications down, here's the recipe!
INGREDIENTS:
1/2 Cup butter
1/4 Cup unsweetened cocoa powder
1 Cup sugar
3/4 Cup unbleached white flour
3/4 tsp. baking powder (or 1/2 + 1/4 tsp.)
1/4 tsp. salt
1 Tbsp. honey
2 eggs
1/2 Cup chopped walnuts, optional
2 Cups water
1 Tbsp. vinegar, optional
DIRECTIONS:
Melt the butter in a saucepan on the stove top. Remove from heat and mix in cocoa powder. Allow to cool slightly. In a medium mixing bowl combine sugar, flour, baking powder and salt and mix well. Then to the flour mixture add the honey, the eggs and the cooled butter/cocoa mixture. Mix well. Add nuts, if desired. Pour batter into a greased 8" diameter round pan or casserole dish. Cover the brownie pan completely with a two to three foot piece of aluminum foil.
1. Texture - the best way to describe the texture of these brownies is to say they are a cross between fudge and brownies. They are actually best cooled off in my opinion because they kind of settle down in the pan. This increases their "fudgyness" which makes them even more wonderful.
2. Easiness - one of the great things about electric pressure cookers is you can prep the food, start the pressure cooker and walk away. You can go to work or go pick up your kids from piano lessons, and when you come home, the food is waiting, all cooked and still warm, for you to enjoy.
3. Less Heat & Energy - cooking brownies in the pressure cooker will use less energy than in an oven. I'm especially looking forward to making these in the summer time when the oven heats up the house so much.
So now that we have the justifications down, here's the recipe!
Delicious Fudgey Brownies {Electric Pressure Cooker Recipe}
INGREDIENTS:
1/2 Cup butter
1/4 Cup unsweetened cocoa powder
1 Cup sugar
3/4 Cup unbleached white flour
3/4 tsp. baking powder (or 1/2 + 1/4 tsp.)
1/4 tsp. salt
1 Tbsp. honey
2 eggs
1/2 Cup chopped walnuts, optional
2 Cups water
1 Tbsp. vinegar, optional
DIRECTIONS:
Melt the butter in a saucepan on the stove top. Remove from heat and mix in cocoa powder. Allow to cool slightly. In a medium mixing bowl combine sugar, flour, baking powder and salt and mix well. Then to the flour mixture add the honey, the eggs and the cooled butter/cocoa mixture. Mix well. Add nuts, if desired. Pour batter into a greased 8" diameter round pan or casserole dish. Cover the brownie pan completely with a two to three foot piece of aluminum foil.
Place the metal trivet on the bottom of the electric pressure cooker. Add 2 cups of water and 1 Tbsp. vinegar into the pressure cooker. The vinegar will help prevent your trivet and pressure cooker from developing a milky white film in it. Fold another two to three foot piece of aluminum foil into thirds lengthwise to make handle that will help you easily lift the pan in and out of the pressure cooker (see picture below for an example). Place the foil strip underneath the brownie pan and fold the edges together over the pan in order to easily lift the pan into the electric pressure cooker. Place the brownie pan levelly on top of the metal trivet and fold down the sides of the foil on top of the pan.
Then lock the lid into place and pressure on high pressure for 35 minutes. Pressure can then be released naturally or you can use the quick release method. The brownies can be served warm or cold, but they are easier to cut when chilled slightly. Delicious any way you serve it! You can't go wrong. But I think they are the very best the next day!
Recipe Source: healthyfamilycookin.blogspot.com
Recipe Source: healthyfamilycookin.blogspot.com
Tagged as: pressure cooker recipes
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