Instant Pot Ghirardelli Brownies

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I’ve been trying to find a new use for the green silicone pan I make the Starbucks copycat Easy Instant Pot Sous Vide Eggs and this is it!  It took me a few tries to get the timing right  but these are so quick and easy.

I sprayed the 7 sections of my silicone pan with olive oil cooking spray.

I used a Ghirardelli Triple Fudge Brownie mix.  Instead of 1/4 cup water, 1/4 cup oil and 1 egg,  I used 1/4 cup water, 1/8 cup oil, 1 egg, and one 4 oz container of organic applesauce   I mixed these ingredients together with a wooden spoon and poured the mixture into each of the 7 sections, almost to the very top. It did not hold quite all of the mixture – oh, well. (You could also save this batter and make a couple more brownies in the pan AFTER you finish the first 7)

I put 1 cup of water into the bottom of the Instant Pot liner and then put the trivet in there.

I carefully placed the filled silicone pan on the trivet and put the lid on with it sealed.

I set the Instant Pot for Manual 20 minutes with a 10 minute NPR.

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I carefully pulled the silicone pan up out of the Instant Pot and put a plate upside-down on the top and then flipped it over. I gave each section of the silicone pan a little squeeze and wiggle and the brownies came out perfectly.

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Here’s a funny photo of one of the first times I tried to Instant Pot a box of Ghirardelli brownies – gooey but good, ha! (They ate every bite)  It took a couple more tries to get it just right – so worth it.

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12 thoughts

  1. I’m gong to try these, they look yummy! — But, I wish that you would put the recipe at the end of the explanation so it would be easier to read. I ended up just writing it down, but of course it would be easier just to read it off of the screen from my iPad.

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    1. Lorraine, you are right. I should. I just never seem to have time to make it look like everyone else’s recipes. (but sometimes I have a great idea and want to throw it up here for all my foodie friends. reworking the whole site is literally on my to-do list! Thanks.

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  2. I made these and mi he took almost 40minutes and were still gooey after cooked but oh so delicious. My ? Is are they supposed to be covered with foil like when a cheesecake is made. If not maybe that’s why mine didn’t rise like your photo. I will make again cook longer to begin with but would aapreciate an answer about foil. Thank- you for the receipe.

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    1. HI, Kim! I don’t ever cover them. I like them gooey. Part of the reason mine rise up may be that I BARELY stir the batter up. (As Granny says, don’t beat it to death, just barely!)

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  3. I tried these but they were very underdone at 13 minutes. I had to cook them an additional 15 minutes to get them nearly done. I followed the recipe exactly so I’m not sure what happened. I found another brownie bite recipe and it called for 35 minutes cooking. Another brownie recipe (in a round tin, not bite mold) called for 37 minutes. After looking at those other recipes I’m thinking these just need more time, although even the failures were yummy!

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    1. I’ve done them and they work, as you see in the photos, many times, but this week I made and went 20 minutes – they were really good, too. Maybe I just like my Instant Pot brownies pretty gooey lol! anyway, I’ve adjusted the recipe up. Thanks so much!

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  4. OMG – these were no where near done in 13 minutes. They were to be served at a luncheon, so I am trying to save them!

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    1. Candyce, I’m so sorry they didn’t work out for you. I’ve made them countless times. Was the Ghirardelli brownie mix the same one I use? Did you measure the water in the bottom? (more isn’t always better) Just trying to find if there’s something I could put into the directions so it doesn’t happen to others! Thanks!

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