Instant Pot Brownie Bites
I never thought I could make bakery-quality treats in my Instant Pot, but here I am, devouring the most fudgy and chocolaty Instant Pot Brownie Bites. If you are one of those people who avoid the oven at all costs, you must try these brownies. There is no preheating involved, no worrying about crusty edges, or overbaking. After you mix the batter, the Instant Pot takes care of the rest of the work for you.
I have been making more and more instant desserts. I love the straightforward process and not having to heat my house. I have made everything in my Instant Pot, but this creamy Instant Pot Pineapple Upside Down Cake and Instant Pot Peanut Butter Cheesecake are among my favorites! I am always amazed at the beautiful texture my desserts have, thanks to being cooked under pressure.
Table of contents
To make these Instant Pot brownie bites, you need an egg-shaped silicone mold; they are widely available on Amazon and throughout the internet. I highly recommend investing in one; it will make your life so much easier and delicious. You can use it to make these brownies, egg bites, and even instant pot muffins.
These brownies are always a crowd-pleaser; they’re the perfect size for a dessert or snack. I also like how versatile and customizable they are. Add some chocolate chips, or stir in some nuts for a crunch; the options are endless. They turn out goey, fudgy, and incredibly decadent since they are already portioned. It’s so easy to add one to the lunch box or pack them for a picnic in the park.
Why you will love this recipe
- All gooey middle and no crust: For those who love the middle of the brownie, these are perfect. The soft, ooey-gooey center is like biting into the middle of a freshly baked brownie. But every one of them is like that.
- So easy and fast: There are just a few simple steps to follow, and it only takes a few minutes. The Instant Pot does all the work for you.
- Perfect for gift-giving: Put them in a cookie tin or a gift bag and give them as gifts. People love these chocolatey treats.
- Make a bunch and freeze them: They also freeze well for up to three months. Just remove a few as needed and leave the rest for later.
What you will need
- Dry ingredients: Unsweetened Dutch cocoa powder is ideal for making rich and chocolaty brownies. Another essential ingredient for structure is all-purpose flour, which has the perfect amount of gluten for producing chewy brownies that are also smooth and silky. Additionally, I use baking powder instead of baking soda because it helps them rise to an airier and lighter texture without adding extra acids. I also add a pinch of salt.
- My secret ingredient: Adding a bit of coffee to brownies improves the flavor depth and even helps the rise and crumb structure. I use my favorite brand of tea. It is already prepared and cooled, so just pour it into the mixture with the rest of the ingredients.
- Sugar: White sugar for a slightly crisper crust and a lighter, chewier texture with more moisture. Additionally, I use light brown sugar for just a hint of caramel-like flavor and extra moisture and chewiness.
- Wet ingredients: Unsalted butter, so I can control the amount of salt I use. Having it melted rather than just at room temperature prevents clumping and creates a smooth texture. Room temperature eggs help the fat create a fudgy texture. Vanilla complements the chocolate’s taste and improves the texture, making it softer. Do not use imitation vanilla, or it may leave a bitter aftertaste.
How to make
Prepare the molds: First, I spray two Instant Pot egg bite silicone molds with nonstick cooking spray.
Mix and cook: Then, I mix all the ingredients in a large bowl until they are well blended before pouring the batter into the molds, filling them about ¾ full, covering them with the silicone lids.
Pressure cook: I pour one cup of water into the bottom of the Instant Pot, place the molds onto a trivet, lock the lid, and cook it for 20 minutes.
Cool and serve: After the pressure has naturally released, I remove the silicone molds and let them cool for 10 minutes before transferring the brownies to a wire rack.
Serve: Finally, I garnish them with powdered sugar before serving.
Expert tip
Avoid overmixing
Avoid overmixing the batter as it is the main culprit in producing cakey brownies instead of dense and fudgy brownies. To avoid overmixing, I recommend first mixing the wet ingredients in a bowl until smooth and thoroughly combined. Then, stir in the dry ingredients using a rubber spatula just until incorporated.
More tips to consider:
- In a hurry? Use your favorite brownie mix instead of my recipe and get it done in half the time.
- Be sure to grease the egg molds well so the brownies do not stick. Use butter or oil if spray is not available.
- Always use the spoon and level method of measuring flour to prevent hard or dry brownie bites.
- Also, avoid overmixing the batter. Only stir it until it is just combined.
- Please do not fill the molds more than ¾ full, as they will overflow and create a big mess.
- My instructions were written for molds that are ¾ complete, so be sure to fill them that full, or they will be overcooked.
- Ensure there is sufficient water at the bottom of the pot, as the brownie bites may not set properly without it.
Recipe variations and substitutions:
- Add chocolate chips: Mix in about 1/2 cup of chocolate chips (such as milk chocolate, dark chocolate, etc.) into the batter.
- Nuts: Add some crunch and nutty flavor with chopped peanuts, almonds, walnuts, cashews, or whatever type of nuts you prefer.
- Mocha: For a coffee flavor, add about 1 tsp to 1 tbsp of instant coffee or espresso powder to the batter.
- Boxed Mix Shortcut: Make the recipe easier by using your favorite boxed brownie mix!
- M&Ms: Add your favorite M&M’s flavors to the batter.
- Peanut Butter: Chop some Reese’s Pieces and add them to the batter.
- Chocolate chip mint: Chop up some mint chocolate bars, such as Andes, and add them to the batter.
How to serve
These are amazing served with my easy-to-make 3-ingredient Oreo ice cream. It’s like they were made for each other. Although I do like to serve these with milk, they also taste incredible with my grown-up Bailey’s S’mores milkshake, which features chocolate ice cream, Irish cream liquor, and chocolate syrup. Non-drinkers and kids can enjoy them with my cherry smoothie.
When I have guests over for a dinner party or celebration, I like to serve these with ice cream, strawberry sauce, and rich caramel sauce. These gooey, chocolatey brownie bites are the perfect addition to lunch boxes, paired alongside turkey and cheese pinwheels. They are also our favorite sweet treat on road trips, next to our protein-packed egg bites.
How to store
- Refrigerate: After letting them cool down, they can be stored in a sealed container in the refrigerator for up to five days.
- Freezing: To keep them longer, flash-freeze them for two hours and then place them in freezer bags. They can be stored in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for optimal flavor.
Frequently Asked Questions
It could be from too much flour. Be sure to use the spoon-and-level method of measuring flour. First, sift the flour. Then, use a spoon to gently add the flour to the measuring cup, leveling it with the back of a knife. It can also be that there is not enough fat. Measure carefully to make sure there is enough butter as well. Overmixing is another thing that can cause this problem. Only mix until the wet and dry ingredients are just combined.
Most likely, they were overcooked. Check the cooking time carefully and ensure the molds are 3/4 full of batter. My recipe instructions are written for silicone molds that are filled to 3/4 full. If they are not as full, they can easily be overcooked. Additionally, as mentioned above, measure the flour and butter carefully to prevent using too much flour or too little fat.
First, make sure the batter consistency is not too thick. If it seems too thick, add a little bit more liquid, such as milk or melted butter. Just be sure not to add too much, or they will not set properly. Then, make sure they are not overcooked. Also, be sure to let them cool for at least 10 minutes in the silicone molds before removing them, and make sure the molds are well-greased.
The most common cause is from undercooking. This can be caused by not cooking them for long enough or not adding enough water to the bottom of the Instant Pot. Another issue could be that there is not enough flour in the mixture. My advice is to measure everything carefully before starting. Double-check everything. Also, ensure the settings on the Instant Pot are set correctly.
More Instant Pot desserts:
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Instant Pot Brownie Bites
Ingredients
- 1 cup unsalted butter melted
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons coffee like espresso
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Lightly spray two Instant Pot egg bites silicone molds with nonstick cooking spray.
- In a large bowl, mix all the ingredients until well blended.
- Divide the batter between the wells of the silicone mold, filling each about ¾ full. Cover with the silicone lids.
- Pour 1 cup of water into the bottom of the IP. Add a trivet. Stack the molds onto the trivet.
- Lock the lid on the IP and seal the venting valve.
- Pressure cook for 20 minutes. After that, allow the pressure to release completely naturally.
- Remove the silicone molds from the IP and allow them to cool for 10 minutes before removing the brownies from the molds.
- Arrange the brownies on a wire rack and garnish with powdered sugar before serving.
Video
Notes
Avoid overmixing
Avoid overmixing the batter as it is the main culprit in producing cakey brownies instead of dense and fudgy brownies. To avoid overmixing, I recommend first mixing the wet ingredients in a bowl until smooth and thoroughly combined. Then, stir in the dry ingredients using a rubber spatula just until incorporated.More tips to consider:
- In a hurry? Use your favorite brownie mix instead of my recipe and get it done in half the time.
- Be sure to grease the egg molds well so the brownies do not stick. Use butter or oil if spray is not available.
- Always use the spoon and level method of measuring flour to prevent hard or dry brownie bites.
- Also, avoid overmixing the batter. Only stir it until it is just combined.
- Please do not fill the molds more than ¾ full, as they will overflow and create a big mess.
- My instructions were written for molds that are ¾ complete, so be sure to fill them that full, or they will be overcooked.
- Ensure there is sufficient water at the bottom of the pot, as the brownie bites may not set properly without it.