Fudgy Red Velvet Brownies in Your Pressure Cooker
These fudgy red velvet brownies bake up rich, chewy, and decadent with a crackly top, all thanks to some pressure cooker magic and a classic cream cheese frosting finish.
Equipment
- 1 Mixing bowl Heatproof
- 1 Saucepan Small
- 1 8x8-inch baking pan Lined with parchment
Ingredients
Main ingredients
- 100 g 70% cacao dark chocolate chopped
- 85 g unsalted butter
- 30 g canola oil
- 150 g granulated sugar
- 110 g light brown sugar
- 3 large eggs room temperature
- 2 teaspoon vanilla bean paste
- Red gel food coloring
- 1 teaspoon white vinegar
- 65 g all-purpose flour
- 20 g unsweetened cocoa powder Dutch-processed or regular
- 15 g cornstarch
- ½ teaspoon fine sea salt
- Cream cheese frosting to spread on top
Instructions
Instructions
- Preheat your oven to 350°F and line your 8x8-inch pan with parchment paper, leaving some overhang to grab later. Set that aside.
- Melt your butter and oil in a saucepan over medium heat until it just starts to bubble. Pour that hot combo over the chopped dark chocolate in a heatproof bowl and let it sit for 2 minutes before whisking smooth.
- In your mixer bowl, whisk sugar and eggs on medium-high till the sugar's mostly dissolved, about 5 mins. Then stir in vanilla, red food coloring, and vinegar until it's all combined nice and even.
- Slowly add the cooled chocolate mixture to your eggs and sugar and mix till everything's incorporated. Then fold in your flour, cocoa powder, cornstarch, and salt gently, just till you see no more streaks. Don’t overmix.
- Pour the batter into your pan and smooth the top. Bake for 20 mins then remove the pan and slam it against a flat surface a few times to create a shiny crackly top.
- Put the pan back in the oven and bake another 5 to 10 mins until a toothpick comes out fudgy but not wet. Let the brownies cool fully before frosting.
- Spread your cream cheese frosting evenly on the cooled brownies and serve.
Notes
Let brownies cool completely before frosting for the best texture. Use the pan slam technique for that signature crackly surface. For variation, try beet powder instead of artificial food coloring.