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Nutty Brownie Cake Recipe

Nutty Brownie Cake

Michelle Fagone
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course cake, Dessert
Cuisine British
Servings 6 servings


  • Instant Pot Multi Pressure Cooker


  • 4 tbsp butter room temperature
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/3 cup unsweetened cocoa powder
  • Pinch of sea salt
  • 1/3 cup sugar
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup chopped pecans
  • 1 cup Water
  • 2 tbsp powdered sugar


  • In a large bowl, whisk together butter, eggs, flour, baking powder, cocoa powder, salt, and sugar. Do not overmix. Fold in chocolate chips and pecans. Pour batter into a greased 6 inch cake pan. Cover pan with a piece of aluminum foil.
  • Pour water into the Instant Pot®. Set trivet in pot. Place cake pan on top of the trivet. Lock lid.
  • Press the Manual button and adjust time to 20 minutes.
  • When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  • Remove cake pan from the Instant Pot® and transfer to a rack to cool. Sprinkle with powdered sugar and serve.
Keyword Instant Pot, vegetarian
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