If you haven’t heard of the Instant Pot, you’re living under a rock! Pick up your favorite new piece of kitchen equipment and a copy of food blogger Michelle Fagone’s handy book and start instant-cooking everything! This instant pot brownie cake is an instant winner!
This nutty brownie cake is a perfect slice of perfection when you are craving something chocolate. With its small stature, this recipe will fulfill that sweet tooth without leaving evidence in the morning. Cook it and you’re done. Tomorrow is a new day.
Smash Cake Pan
Traditionally, a 6″ smash cake pan is what is used to cook the cake for the first birthday of a child with the perceived result that the child will smash the cake in his/her face for an excellent photo opportunity. It is also the perfect-sized pan to fit into an Instant Pot®. You can find this size of cake pan in some specialty stores and also online. If you are addicted to your Instant Pot® and want a small cake from time to time, get this pan.
- 4 tablespoons butter, room temperature
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- Pinch sea salt
- 1/3 cup sugar
- 1/3 cup semisweet chocolate chips
- 1/3 cup chopped pecans
- 1 cup water
- 2 tablespoons powdered sugar
For the cake
In a large bowl, whisk together butter, eggs, flour, baking powder, cocoa powder, salt, and sugar. Do not overmix. Fold in chocolate chips and pecans. Pour batter into a greased 6" cake pan. Cover pan with a piece of aluminum foil.
Pour water into the Instant Pot®. Set trivet in pot. Place cake pan on top of the trivet. Lock lid.
Press the Manual button and adjust time to 20 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Remove cake pan from the Instant Pot® and transfer to a rack to cool. Sprinkle with powdered sugar and serve.