Deliciously Fudgy Easter Brownies You Can Make in Your Pressure Cooker
Create mouthwatering chocolate brownies effortlessly with your pressure cooker. These brownies are made extra special with mini Cadbury eggs for an Easter twist, ensuring fudgy, tender bites infused with chocolatey goodness.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 cup unsalted butter melted, brings that creamy base
- 1 cup dark brown sugar packed, adds deep molasses sweetness
- 1 cup granulated sugar balances out the brown sugar
- 1 tablespoon espresso powder optional, boosts chocolate flavor
- 4 large eggs beaten, gives structure and richness
- 2 teaspoons vanilla extract classic flavor enhancer
- 1 teaspoon sea salt makes the chocolate pop
- 1 ½ cups all purpose flour spooned and leveled, for that perfect crumb
- ½ cup cocoa powder the heart of your brownies
- 1 ½ to 2 cups Cadbury mini eggs roughly chopped, Easter surprise inside
Instructions
Instructions
- Grease your 9x13 pan or line it with parchment. Heat your pressure cooker with a trivet in place.
- Melt the butter and mix with sugars until smooth and glossy. Add espresso powder if using.
- Stir in beaten eggs, vanilla, and sea salt. Do not overmix.
- Add flour and cocoa powder gradually, folding gently until combined.
- Fold in chopped mini eggs carefully.
- Pour batter into prepared pan and smooth out.
- Set pan on trivet in pressure cooker, add 1 cup water to the bottom.
- Lock the lid, set valve to sealing, and cook on high pressure for 25 minutes. Natural release for 10 minutes, then quick release any remaining steam.
Notes
For best results, ensure your sealing ring is in place and allow a natural steam release for fudgy brownies. Store leftovers in an airtight container at room-temperature.