This Molten Brownie Pudding made in your Instant Pot is decadent, divine a chocolate lover’s dream come true! Scoop some ice cream on top and you’ve got a fabulous dessert.
I know it’s November and your mind might only be thinking pies and pumpkin desserts right now, but today let’s take a break from all that holiday baking hoopla and talk chocolate, Molten Brownie Pudding to be exact.
It’s no secret chocolate is my life (ok, so is peanut butter). I don’t know about any of you, but a chocolate dessert at our Thanksgiving isn’t unusual.
So even in the midst of all my fall baking, there is always chocolate baking going on.
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So if you’re like me and you always have a chocolate craving then this Molten Brownie Pudding will definitely curb that craving.
Served with a scoop of vanilla ice cream. . . .um hello!!! I could lie and tell you it was awful, disgusting and totally not worth the calories, but that would not be very nice of me.
- 1 1/2 cups water
- 7 tablespoons butter, melted & divided
- 1 cup sugar
- 2 eggs
- 1/4 cup flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/4 cup semisweet chocolate chips
- 1/4 cup milk chocolate chips
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Pour the 1 1/2 cups water into your Instant Pot. Place the steam rack inside.
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Butter a 6- to 7-inch souffle or baking dish with 1 tablespoons of the butter.
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In a large bowl, using an electric hand mixer, beat together the sugar and eggs until light and fluffy, about 4 to 5 minutes.
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In a small bowl, whisk together the flour, cocoa and salt. Add this to the sugar and egg mixture and mix until just combined. Mix in the vanilla and the remaining 6 tablespoons of melted butter and mix until just combined.
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Pour mixture into the prepared dish and sprinkle with the chocolate chips. Place on the steam rack and secure the lid.
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Select Manual and cook at high pressure for 30 minutes. Once cooking time is complete, do a quick release. Carefully remove the lid so that any condensation doesn't drip on the pudding. Carefully remove the baking dish using mitts or tongs.
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Let cool for about 5 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
If your dish doesn't have handles, you can make a sling with a piece of foil, folded in half twice, that's long enough to go under the dish and stick up 6 inches on each side, creating handles. My dish doesn't have handles and I didn't want to worry about making a foil sling, so I just carefully lifted it out with hot pads.
Recipe Source: The Instant Pot Electric Pressure Cooker Cookbook
Does this use All Purpose flour, or Self Rising?
Hi Lynette! It uses all-purpose flour. If a recipe calls for self-rising, I will always specify that in the recipe.
I’ve made these several times. I use small ramekins instead of one casserole dish. They are a hit with the entire family!
Hi Susan! I’m so glad you love these, and thanks for letting me know it works using small ramekins. I love hearing from my readers, so thank you for leaving a comment.