Cream Cheese Swirl Brownies in the Pressure Cooker
These cream cheese swirl brownies come together easily in a pressure cooker, delivering a soft, fudgy texture with a rich cheesecake swirl—perfectly cooked and beautifully marbled, all without using the oven.
Equipment
- 1 Mixing bowl Medium and large bowls for batters
- 1 Electric mixer For cream cheese batter
- 1 8x8 baking pan Fits in pressure cooker
- 1 Pressure cooker High pressure capable
Ingredients
Main ingredients
- ½ cup unsalted butter melted
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1.5 teaspoons vanilla extract divided between mixtures
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 8 ounces cream cheese softened
- ¼ cup sugar for cream cheese mixture
- 1 egg for cream cheese mixture
- 1 teaspoon vanilla extract for cream cheese mixture
Instructions
Instructions
- Grease or line an 8x8 inch baking pan that fits your pressure cooker.
- Combine melted butter and cocoa powder until smooth.
- Stir in 1 cup sugar, then beat in 2 eggs and 1 teaspoon vanilla extract.
- Add flour and salt, stir until just combined. Fold in chocolate chips.
- In separate bowl, beat cream cheese until smooth. Add ¼ cup sugar, 1 egg, and 1 teaspoon vanilla. Beat until fluffy.
- Spread brownie batter into prepared pan, reserving about ¼ cup for topping.
- Dollop cream cheese mixture on top of batter. Add reserved brownie batter over that. Swirl with knife.
- Place pan on trivet inside pressure cooker. Seal the lid.
- Cook on high pressure for 30 minutes. Let natural release finish completely.
- Let brownies cool in pan before cutting and serving.
Notes
Let brownies cool thoroughly before slicing. Store covered at room temp for 2 days, or refrigerate up to 5. Freeze for longer keeping.