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Chocolate Chip Cookie Brownies Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chocolate Chip Cookie Brownies in the Pressure Cooker

These Chocolate Chip Cookie Brownies combine fudgy brownie goodness with chewy cookie topping — all made effortlessly in your pressure cooker for a moist, comforting dessert that saves time and delivers cozy, gooey bites every time.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker with trivet and lid
  • 1 Baking dish 9x13-inch

Ingredients
  

Main Ingredients

  • 1 stick Salted butter very soft (½ cup)
  • ¾ cup White sugar
  • 2 tablespoons Brown sugar packed
  • 1 Egg
  • ½ teaspoon Vanilla
  • 1 cup + 2 tablespoons Flour
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 cup Chocolate chips
  • 18.9 ounce Brownie mix like Ghirardelli Double Chocolate

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C) to get a head start on the brownie bake later.
  • In a large bowl, cream together the softened butter with both sugars until light and fluffy.
  • Beat in the egg and vanilla until everything is mixed well into a uniform batter.
  • In another bowl, whisk together flour, baking soda, and salt. Slowly add this to your butter mixture and mix until combined.
  • Fold in your chocolate chips gently so they are spread evenly.
  • Prepare the brownie batter according to package instructions (usually adding water, oil, and egg).
  • Grease a 9x13-inch dish or line with parchment paper. Spread the brownie batter evenly, then drop spoonfuls of cookie dough on top and press gently.
  • Bake at 350°F for 30–35 minutes until a toothpick comes out mostly clean. Let cool before slicing.
  • For pressure cooker method: place a trivet in the pot, add 1 cup water, and lower in the baking dish.
  • Lock lid in place and cook at high pressure for 30 minutes.
  • Allow a slow release to finish cooking gently, preserving the texture of the dessert.

Notes

Let brownies cool fully before slicing. Wrap leftovers tightly and refrigerate for up to 5 days. For best results in pressure cooking, ensure a proper broth depth and slow release. Swap chocolate chips for your favorite mix-ins like nuts or dried fruit for variety.