Brownie Cookies in Your Pressure Cooker
These fudgy brownie cookies are made in your pressure cooker for the ultimate gooey center and shiny crinkly top. Quick, moist, and ultra chocolatey with rich dark chocolate and a touch of flaky sea salt.
Equipment
- 1 Mixing bowl Large
- 1 Medium saucepan For melting butter and chocolate
- 1 Pressure cooker With trivet insert
- 1 Baking sheet Lined with parchment
Ingredients
Main ingredients
- 6 tablespoon unsalted butter
- 8 oz chopped dark chocolate 60% cocoa
- ½ cup all-purpose flour spooned and leveled
- ¼ cup Dutch process cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup white granulated sugar
- ¼ cup plus 2 tbsp packed light brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- flaky sea salt for sprinkling
Instructions
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Melt butter and chopped dark chocolate in a saucepan over low heat. Stir until smooth. Let it cool slightly.
- In a bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat white and brown sugar with eggs and vanilla until fluffy, about 2-3 minutes.
- Mix in the cooled chocolate and butter mixture. Fold in the dry ingredients until just combined.
- Let the batter rest for 10–15 minutes to thicken.
- Scoop dough onto the baking sheet, spacing about 2 inches apart.
- Pour 1 cup water into the pressure cooker, place a trivet inside, and set the baking sheet on top.
- Seal the lid and cook on high pressure for 10 minutes.
- Let the cooker naturally release for 5 minutes, then quick release the rest. Carefully remove the cookies.
Notes
Store leftover cookies in an airtight container for up to 4 days. For longer storage, wrap individually and freeze.