Author Notes
Forget the oven and cake mixers! These indulging brownies are easy to make and have a moist fudgy texture.
Made in Instant Pot Duo Mini(3 qt).
Use good quality dark chocolate for the rich color and goodness of antioxidants. —Jiya.A
Ingredients
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3/4 cup
All purpose flour
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6 tablespoons
Unsalted butter
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1 cup
Fine sugar
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2 tablespoons
Greek yogurt
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1 1/4
Baking powder
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1 teaspoon
Soda Bicarb
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1/4 teaspoon
Salt
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5 ounces
Lindt Dark Chocolate(78%)
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3
Eggs(at room temp)
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1 tablespoon
Vanilla extract
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1 tablespoon
Unsweetned Cocoa powder
Directions
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Chop the chocolate bar into small pieces for quick melting.
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Heat some water in a saucepan and keep a glass bowl on top of it and melt chocolate and butter till it combines together with a glossy texture.
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Once the melted chocolate is cooled to room temp, combine with sugar using a whisk.
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Now mix in the yogurt and vanilla extract to the chocolate mixture.
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Once combined, beat in the eggs one at a time using the whisk.
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Now sift in the flour, cocoa, soda bicarb and salt into the bowl and gently fold into the batter.
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You will get a thick smooth batter. If you like to add chopped walnuts/chocolate chunks, now is the time to add. Note: Do not overmix which will result in hard brownies!
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Make foil strips to use as a sling to lift the cake tin out of IP.
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Using the foil sling lower the cake tin onto the trivet inside the IP.Keep the foil strips folded down to prevent contact with the lid.
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Close the IP lid and set ‘pressure cook’ mode for 25 minutes on high pressure.
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Once done, open the lid after the 10 min Natural Pressure Release(NPR).Check the doneness of the brownie using toothpick test. If not done keep for another 3 mins on pressure cooker setting and check again using Quick Pressure release.
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Keep the brownie to cool and then cut and serve just like that or top the brownie with a chocolate ganache and serve once cooled completely.
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Enjoy these brownies with a glass of cold milk!
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