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Vortex Plus - Crispy Boneless Buffalo Wings
Homemade Brownies
| By : |
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
10 - 16 servings
|
Ingredients
- 3/4 cup flour
- 1/2 cup Cocoa Powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips (semisweet or milk chocolate)
- ice cream for serving (optional)
Ingredients
|
Instructions
- In a medium bowl, combine flour, cocoa powder, baking powder and salt until uniform. Set aside.
- In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined.
- Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
- Coat a
7 inch x3 inch pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil--do not seal. - Pour
1 1/2 cups water into the Instant Pot, followed by the trivet. - Carefully lower the pan onto the trivet, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pan from the pot and cool for 10 minutes before cutting.
- Serve warm with ice cream
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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The flavor is very rich and good. But because it is almost steamed the surface of the brownies are shiney and my boys told me they looked like leather. Also it took the exact same time it takes to cook in an oven so to me there is no sense using an instant pot to make them. But again the flavor us rich and the texture is dense.