Instant Pot Mexican Chocolate Brownies
5
Published Aug 27, 2020
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You’ll love this easy recipe for moist and fudgy brownies with a Mexican twist. These brownies taste like Mexican chocolate with a combination of cinnamon, vanilla, and spice with a hint of coffee. These Instant Pot Brownies are made from scratch and have a moist texture similar to my Mexican chocolate fudge.
Have I told you I have fallen head over hills with my Instant Pot? If you are not convinced, check out more of my Mexican Instant Pot Recipes. You can even make pork tamales in an Instant Pot!
Ok, back to these brownies. These chocolate brownies turn out amazing in an Instant Pot. Especially if you love fudgy brownies.
Baking brownies under pressure is not going to give you that signature crackly and crispy topping. But it will give you the most moist and fudgy brownies evah.
How many brownies does this recipe make?
I was concerned that making brownies in the Instant Pot would not make very many brownies. Was I wrong! These brownies are very rich and thick too, so a small slice goes a long way. You can slice these brownies into 8 thick brownies or 16 thin wedges.
Why use the Instant Pot?
- No oven needed. Cooking brownies in an Instant Pot does not make these brownies in an “instant”. Actually, the cooking time is about the same if baked. My daughter who is going off to college with an Instant Pot is so excited to make brownies in her dorm room. Another plus about making brownies in an Instant Pot is that it’s an excellent oven alternative that leaves your kitchen cool and comfortable.
- Saves oven space. The Instant Pot also saves precious oven space when you’re making a big dinner and your racks are filled with other dishes.
- Pressure cooking. A rich and fudgy texture is achieved because of the moisture from pressure cooking.
Tips
- Set eggs on the countertop 30 minutes to one hour before baking. Allowing eggs to come to room temperature ensures light, fluffy baked goods because the ingredients blend together better. When whisked together at room temperature, these ingredients form pockets of air and allow the brownies to rise.
- Pre-measure all ingredients. Have all ingredients measured and ready. This makes this recipe super simple.
- I used semi-sweet chocolate in brownies, but some other great options are bittersweet, dark, or milk chocolate. Additionally, chocolate chunks may be substituted with chocolate chips. I tested this recipe with dark cocoa and natural cocoa powder. Dutch process cocoa powder is another great alternative.
- Mexican chocolate. Select your favorite Mexican chocolate like Abuelita or Ibarra and use a cheese grater to grate the tablet of Mexican Chocolate.
- Nuts. I made a batch of brownies with and without walnuts. Try making brownies with walnuts, pecans, almonds, cashews, pistachios, or no nuts at all.
- Store cut brownies in an airtight container at room temperature for 2 days. Refrigerate for 5 days, or in the freezer for 1 month.
Quality Eggs
The key to amazing brownies is quality ingredients. These brownies not only feature quality chocolate, but they are also made with Nellie’s Free Range Eggs. Their eggs are fresh, flavorful, and Certified Humane Free Range.
Eggs play an important role in baked goods — they create structure and stability within a batter, and they add moisture to these brownies. The quality of the eggs you use is just as important: Nellie’s Free Range takes a kind and humane approach to raising their flocks, and it shows. Happier hens lay better eggs, and better eggs mean yummier brownies!
To achieve a rich fudgy brownie, whip up eggs with melted butter and brown sugar until thick and fluffy before combining remaining ingredients.
Supplies/Baking Tools Needed
- I use a box grater to grate the tablet of Mexican chocolate.
- No electric mixer is required for this recipe. Whisk all your ingredients in a mixing bowl.
- A rubber spatula is perfect for scooping out batter from the bowl.
- I use this Silicone Springform Cake Pan. It also works great for making instant pot cheesecakes which I look forward to sharing.
- I use my 6-quart Instant Pot to make these brownies.
Toppings are endless
How do you like your brownies? The toppings are endless – choose your favorite.
- Vanilla ice cream
- Powdered sugar
- Homemade dulce de leche or cajeta
How to Store Chocolate Brownies
- Room Temperature. Place brownies in an air-tight container and store at room temperature for up to 2 days.
- Refrigerate. Place brownies in an air-tight container and refrigerate for up to 5 days.
- Freezer. Place brownies in a large labeled freezer-safe bag and store in the freezer up to 1 month.
More Chocolate desserts:
- Mexican Chocolate Banana Bread
- Chocolate Applesauce Bread
- Berry Mexican Chocolate Cobbler
- Spicy Mexican Chocolate Fudge
- Double-Chocolate Layer Cake with Roasted Berries
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🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Instant Pot Mexican Chocolate Brownies
Ingredients
- 3/4 cup unsalted butter, melted and cooled
- 3 large Nellie's Free Range Eggs, room temperature
- 1 cup firmly packed brown sugar
- 2 teaspoons instant coffee crystals
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder , (natural, dark, or Dutch)
- 1 (3.3 ounce) tablet Mexican chocolate, grated
- 3/4 cup semisweet chocolate chips
- 3/4 cup walnuts, coarsely chopped (optional)
Instructions
- Secure the collar on a 7-inch round springform pan. Lightly grease the pan with a nonstick cooking spray.
- Put the melted butter in a large bowl. One at a time, whisk in the eggs, then the brown sugar, coffee, cinnamon, chili powder, vanilla, and salt until combined.
- Add the flour, cocoa powder, and Mexican chocolate and whisk just until the dry ingredients are fully incorporated. Do not overmix the batter.
- Fold in the chocolate chips and walnuts, if using.
- Pour batter into prepared cake pan. Tap the pan firmly against the countertop a few times to remove any air bubbles in the batter. Cover with aluminum foil.
- Place trivet inside Instant Pot and pour 1 1/2 cups of water into the pot. Place cake pan on top of trivet and lock lid.
- Set the Pressure Release to Sealing. Select the Cake, Pressure Cook, or Manual setting and set the cooking time for 35 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift the pan out of the pot, and set the pan on a cooling rack.
- Remove the foil from the pan, being careful not to get burned by the steam. Let the brownies cool for about 20 minutes, until warm, or cool to room temperature.
- Unclasp the collar on the pan and lift it off. Slice the brownies into wedges and serve warm or at room temperature.
Notes
- Do not overmix the batter.
- Store cut brownies in an airtight container at room temperature for 2 days. Refrigerate for 5 days, or in the freezer for 1 month.
- I used semi-sweet chocolate in these brownies but some other great options are bittersweet, dark or milk chocolate. Additionally, chocolate chunks may be substituted in place of the chocolate chips.
- Aside from chocolate chips, some other great add-ins are nuts like walnuts, pecans, or almonds.
- Allowing the brownies to rest in the pan for at least 20 minutes will make them easier to remove from the pan and to cut into 8 large or 16 small wedges. Brownies will still be warm to the touch but more manageable to cut and serve.
- For an extra special treat, serve warm chocolate brownies with ice cream, powdered sugar, or dulce de leche.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you substitute alternative flours i.e. coconut or sweet potato flour? If so, would any measurements change?
Anyone else just wish they would put the recipe at the top and that bloggers would just keep their life story to themselves? I just need the recipe, not here to read a book. Brownies were okay. If you spent less time hyping and more time practicing maybe the recipe would be better? I dunno.
Protip: most recipe blogs (including this one) have a handy-dandy “jump to recipe” button below the title, in case you want to get right to the details!
I would really like to make this but I don’t have an instant pot. Would it be like making regular brownie but also just add the Mexican tablet?
Yes! You can bake in the oven. I would follow same recipe and bake for 20 to 25 minutes depending on the thickness of your pan. Enjoy!