Instant Pot Brownie Cake

By Kathy C.

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons chocolate chips (for sugar-free options, use stevia-sweetened chips)
• 2/3 Cup Sugar (for sugar-free options, use erythritol, can be found at most health food stores)
• 2 Eggs
• 1/4 teaspoon vanilla extract
• 1/2 cup all-purpose flour (gluten free option, use Bob's Red Mill 1-1 baking blend)
• 4 tablespoons cocoa powder (sugar-free option use unsweetened cocoa powder)
• 2 tablespoons powdered sugar (optional)

Preparation

Step 1

In microwave-safe bowl, microwave the butter and chocolate chips for 1 minute until melted.
In mixing bowl, beat butter and chocolate chips and sugar until well combined
Add egg, vanilla and beat until blended
Sift Flour, cocoa over the wet ingredients and mix until well combined
Place rack inside of pot and add 1-cup of water to the bottom
Add batter to ramekins and place ramekins on top of the rack inside your pot, cover the tops of with foil
Set to high pressure for 18 minutes, quick release
Top with powdered sugar