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 tofudge.
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.
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.