Delicious Fudgey Brownies {Electric Pressure Cooker Recipe}

Genene Abraham

healthyfamilycookin.blogspot.com

½ Cup butter

¼ Cup unsweetened cocoa powder

1 Cup sugar

¾ Cup unbleached white flour

¾ tsp. baking powder (or ½ + ¼ tsp.)

¼ tsp. salt

1 Tbsp. honey

2 eggs

½ Cup chopped walnuts, optional

2 Cups water

1 Tbsp. vinegar, optional

Melt the butter in a saucepan on the stove top. Remove from heat and mix in cocoa powder. Allow to cool slightly. In a medium mixing bowl combine sugar, flour, baking powder and salt and mix well. Then to the flour mixture add the honey, the eggs and the cooled butter/cocoa mixture. Mix well. Add nuts, if desired. Pour batter into a greased 8" diameter round pan or casserole dish. Cover the brownie pan completely with a two to three foot piece of aluminum foil.

Place the metal trivet on the bottom of the electric pressure cooker. Add 2 cups of water and 1 Tbsp. vinegar into the pressure cooker. The vinegar will help prevent your trivet and pressure cooker from developing a milky white film in it. Fold another two to three foot piece of aluminum foil into thirds lengthwise to make handle that will help you easily lift the pan in and out of the pressure cooker (see picture below for an example). Place the foil strip underneath the brownie pan and fold the edges together over the pan in order to easily lift the pan into the electric pressure cooker. Place the brownie pan levelly on top of the metal trivet and fold down the sides of the foil on top of the pan.

Then lock the lid into place and pressure on high pressure for 35 minutes. Pressure can then be released naturally or you can use the quick release method. The brownies can be served warm or cold, but they are easier to cut when chilled slightly. Delicious any way you serve it! You can't go wrong. But I think they are the very best the next day!

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