Home>Recipe>Decadent Chocolate Chip Brownie Cake Recipe for Your Pressure Cooker
Recipe
Decadent Chocolate Chip Brownie Cake Recipe for Your Pressure Cooker
Published: April 1, 2024
This chocolate chip brownie cake is my go-to comfort food. It's rich, fudgy, and loaded with chocolate chips. Best part? It's made in a pressure cooker, so it's quick and easy too!
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Get ready for a treat! I'm sharing my delicious chocolate chip brownie cake recipe today, perfect for fixing up in a pressure cooker. Trust me, this isn't your average dessert. It's moist, it's chocolaty, and it's incredibly easy to make. Imagine the smell of rich cocoa wafting through your kitchen - irresistible, right? Let’s turn this imagining into reality. You won't believe how a humble pressure cooker can bring such magic! Can't wait for you to try it.
Ingredients for Decadent Chocolate Chip Brownie Cake
- All-purpose flour: Provides structure and texture to the brownie cake, ensuring a moist and tender crumb in the final dessert.
- Unsweetened cocoa powder: Infuses rich chocolate flavor into the cake, creating a decadent and indulgent treat for chocolate lovers.
- Baking powder: Helps the cake rise and become light and fluffy, giving it a soft and airy texture when cooked.
- Unsalted butter: Adds richness and moisture to the cake, enhancing its flavor and creating a tender and melt-in-your-mouth consistency.
- Granulated sugar: Sweetens the cake and helps create a soft and moist texture, balancing the bitterness of cocoa powder.
- Large eggs: Bind the ingredients together, providing structure and stability to the cake while adding moisture and richness to the batter.
- Vanilla extract: Enhances the chocolate flavor and adds a warm, aromatic note to the cake, elevating its overall taste profile.
- Chocolate chips: Melting into gooey pockets of chocolate throughout the cake, adding bursts of sweetness and texture to each bite.
- Chopped walnuts: Offer a crunchy contrast to the soft cake, adding a nutty flavor and texture that complements the chocolatey richness.
One unique tip for this decadent chocolate chip brownie cake for your pressure cooker recipe is that you can enhance the flavor by adding a touch of coffee to the batter. The coffee helps to intensify the chocolate taste without adding a coffee flavor to the cake. So, if you're a coffee lover, this trick might just take your brownie cake to the next level!
Essential Tools for Making This Pressure Cooker Dessert
- Pressure cooker: Essential for cooking the brownie cake quickly and efficiently under pressure.
- 7-inch cake pan: Needed to hold the batter and fit inside the pressure cooker for baking.
Common Questions About Making Chocolate Chip Brownie Cake in a Pressure Cooker
Serves: 8 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions:
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter and sugar until well combined.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips and walnuts.
- Pour the batter into a greased 7-inch cake pan.
- Add 1 cup of water to the pressure cooker, then place a trivet inside.
- Carefully lower the cake pan onto the trivet.
- Close the pressure cooker and cook on high pressure for 30 minutes.
- Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the cake from the pressure cooker and let it cool before slicing and serving.
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 40 g | Protein: 5 g | Total Fat: 17 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1 g | Cholesterol: 80 mg | Sodium: 200 mg | Dietary Fiber: 3 g | Sugar: 25 g | Calcium: 40 mg | Potassium: 180 mg | Iron: 2 mg | Vitamin A: 150 µg | Vitamin C: 0 mg
Can You Make This Brownie Cake Ahead of Time or Freeze It?
Make Ahead Instructions
- Bake the chocolate chip brownie cake as directed in the recipe.
- Let the cake cool completely.
- Once cooled, wrap the cake tightly in plastic wrap or aluminum foil.
- Store the cake at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freezing Instructions
- Allow the cake to cool completely after baking.
- Wrap the cake tightly in plastic wrap and then aluminum foil.
- Place the wrapped cake in a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw the cake overnight in the refrigerator before serving.
