Instant Pot Walnut and Pecan Chocolate Brownies
This is an amazing brownie recipe.
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Servings: 8
Calories: 323kcal
Ingredients
- 2 large eggs
- 1 cup granulated white sugar
- ½ cup canola or vegetable oil
- ⅔ cup cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ½ cup chopped nuts
- cooking spray
Instructions
- Place Instant Pot rack in bottom of inner liner and add 2 cups water.
- Line a 7-inch round cake pan with parchment paper and spray with cooking spray.
- Add eggs and sugar to medium-sized bowl. Beat until smooth (about 3 minutes).
- Add oil, cocoa powder, vanilla and salt to egg mixture. Beat on low until well combined (about 1 minute).
- Add flour to mixing bowl about ⅛ cup at a time, mixing in between, until well combined.
- Add nuts and fold into batter with a spatula.
- Pour brownie batter into to the prepared baking dish.
- Lower baking dish into Instant Pot using a foil sling. Secure lid and set valve to sealing.
- Cook on high pressure for 24 minutes. Quick release pressure. Once the pressure is fully released, carefully remove lid.
- Using foil sling, lift the baking dish out of the Instant Pot. Set pan aside and allow brownies to cool for 10 minutes.
- Cut brownies into squares or triangles to serve.
Video
Nutrition
Calories: 323kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 90mg | Potassium: 165mg | Fiber: 3g | Sugar: 25g | Vitamin A: 59IU | Calcium: 23mg | Iron: 2mg