Rootitoot Simple Fudgy Brownies

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BamaNana

⅓ cup melted butter

½ cup unsweetened cocoa

2 eggs

1 cup sugar

2 Tbsp corn syrup

2 tsp vanilla

Pinch of salt

⅓ cup flour (yes, really: ⅓ cup)

½ cup walnuts or pecans (optional)

Stir the cocoa with the melted butter until smooth. Add eggs, sugar, corn syrup, vanilla and salt. Mix well. Add flour and stir until just combined. Stir in walnuts. That’s it.

Pour into a greased 7” pan or cheesecake pan. Cover tightly with tin foil. Put 1 cup of water in the Instant Pot and the brownies on the trivet. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 24 minutes. If using a 6” pan or bundt pan, cook for 27 minutes. When it beeps that it's done, leave it for 15 minutes natural release. Flip the valve to Venting and when the pin drops, remove the brownies. Take off their little tin foil hat. Pour into a greased 7” pan or cheesecake pan. Cover tightly with tin foil. Put 1 cup of water in the Instant Pot and the brownies on the trivet. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 24 minutes. If using a 6” pan or bundt pan, cook for 27 minutes. When it beeps that it's done, leave it for 15 minutes natural release. Flip the valve to Venting and when the pin drops, remove the brownies. Take off their little tin foil hat.

When cold, dust with powdered sugar or top with the icing of your choice. I like a coffee-flavoured icing and pecans or walnuts.

Coffee Buttercream Icing

1 tsp instant coffee

2 tsp hot water

3 Tbsp butter

1 ½ cups powdered sugar

1 tsp vanilla

2 to 3 tsp milk

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