Ingredients
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup avocado oil or any neutral-flavored oil
- 2/3 cup sugar
- 1/2 cup (83g) all-purpose flour
- 1/3 cup (27g) cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup mini chocolate chips
Instructions
- Line a 7x3-inch cake pan with parchment paper and rub the sides with oil or spray with cooking oil.
- In a medium bowl, use an electric hand mixer to beat the egg, egg yolk, vanilla, oil, and sugar until it lightens in color, about 1 to 2 minutes.
- Gently fold in all the remaining ingredients until well combined.
- Pour batter into the pan and smooth the top with a spoon or spatula.
- Pour 1 1/2 cups of water into your Instant Pot and place a trivet inside. Cover the brownie pan with tinfoil very tightly. You don't want any water to get inside.
- Place the pan in the Instant Pot and put on the lid (make sure it's set to 'Sealing') and cook for 47 minutes. Then let the brownies sit in the pot for 10 minutes before doing an instant steam release.
- After 10 minutes, remove the pan from the Instant Pot and immediately place the brownies into the refrigerator for 15 minutes.
- After 15 minutes, remove the brownies from the refrigerator and let cool on the counter completely before slicing.
