Brownie in a Pressure Cooker
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A unique method of making the juiciest brownie using a pressure cooker to ensure it remains moist and delicious.
00:30:00 total
Serves 8
medium
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Ingredients
- couverture (dark) - 150 g
- milk couverture - 50 g
- white couverture - 50 g
- butter - 90 g (plus extra for the mold)
- medium eggs - 2
- egg yolk (from a medium egg) - 1
- granulated sugar - 140 g
- honey - 1 tablespoon
- all-purpose flour - 95 g
- cocoa - 15 g
- Qualat - 1/2 teaspoon (half a teaspoon)
- water - 500 g (for the pressure cooker)
- melted white couverture - watch the video to see (for serving)
- melted milk couverture - watch the video to see (for serving)
Instructions
- Melt Chocolate and Butter: Melt the dark, milk, and white couverture with the butter in a microwave or saucepan. Start with 1 minute and add 30-second intervals if needed.
- Mix Eggs and Sugar: In a bowl, mix two whole eggs and one egg yolk with granulated sugar.
- Combine Chocolate Mixture and Egg Mixture: Add the melted chocolate and butter to the egg and sugar mixture. Mix until combined without overmixing.
- Add Remaining Ingredients: Add honey, flour, cocoa, salt, and the remaining pieces of milk and white chocolate. Mix until just combined.
- Prepare for Cooking: Pour the mixture into a buttered mold lined with parchment paper. Place the mold in the pressure cooker with a tripod stand and 500 g of water. Wrap the mold tightly with aluminum foil.
- Cook: Cook in the pressure cooker on high heat. Once the valve shows the correct color, lower the heat and cook for 30 minutes.
- Serve: Let the brownie cool before cutting into pieces. Serve with melted milk and white couverture drizzled on top.
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