I had a craving for something chocolatey, gooey and sinful… don’t we all at some point? When I saw Ina Garten make the following recipe on her show, Barefoot Contessa, I knew I had to make it. With only a few basic ingredients from a well stocked pantry, I would be an hour away from chocolate decadence. To make it even more enticing, I drizzled some caramel sauce and sprinkled some toasted pecans over this bowl of deliciousness.
Now this is not your ‘pick up and devour’ type of brownie. It’s definitely more of a pudding where you’ll want to dish this up with a spoon. When it pressure cooks, the top will have a slight crust to it, similar to a standard brownie recipe, however when serving it up, you’ll notice that the texture is like a thick chocolate soup consistency. Don’t let it mess with your mind and think it’s not done… because that’s the way it should be! If you’re skeeved out by the runny texture, you can always pressure cook it a little longer to firm up a bit (which I did myself).
recipe adapted from Ina Garten
1/2 pound (2 sticks) unsalted butter, melted & cooled plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving
Caramel sauce, for garnish
1/4 cup toasted pecans, for garnish
Plug in the IP with insert set in place.
Place the trivet into the bottom of IP and add 1 cup of water.
Place dish on top of trivet inside the IP, cover with foil or silicone cover.
Press MANUAL and adjust the time to 25 minutes on HIGH pressure.
Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
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