1 (18 ounce) package dark chocolate brownie mix (I use Betty Crocker)
1 teaspoon baking powder
2 eggs
4 tablespoons butter, melted
¼ cup milk
¼ cup brown sugar
¼ cup cocoa powder
8 – 10 store bought caramels (I use the individually wrapped square Kraft caramels)
¼ cup coarsely chopped macadamia nuts, walnuts, or pecans
â…“ cup boiling water
For serving: Vanilla ice cream, caramel sauce
Instructions
Spray a 7 inch cake pan with non-stick spray.
In a small mixing bowl, whisk together brownie mix and baking powder.
In a large mixing bowl, mix eggs, butter, and milk until blended. Add dry ingredients and mix until blended. Scrape batter into the cake pan. Â
In a small mixing bowl, whisk together the brown sugar and cocoa powder. Sprinkle evenly on top of brownie batter.
Top with caramels and walnuts (don’t stir it). Â
Pour ⅓ cup of boiling water over the cocoa powder. Press any dry spots of cocoa powder into the water.
Pour 1 cup water into the pressure cooker pot and place a trivet inside.Â
Center the filled pan on a foil or silicone sling and lower the pan onto the trivet.Â
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes for an extra gooey brownie pudding, 35 minutes for a less gooey, more set brownie pudding.
When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
The top of the brownies should be set with a thick pudding layer underneath. If the top layer is still wet, cook for another 5 minutes. Warning: the pudding will be VERY hot.
Carefully remove the cake pan to a wire rack and let cool uncovered for 5-10 minutes. Â
Spoon warm Brownie Pudding into bowls and top with a scoop of vanilla ice cream, a drizzle of caramel, and a pinch of flaky sea salt.
Notes
I highly recommend using Betty Crocker brand brownie mix. If you prefer a lighter chocolate, there is a Milk Chocolate flavor.
I also highly recommend not using super soft caramels since they quickly melt into the batter and deny you of the prize caramel bites.
Nuts add a delicious crunchy texture amidst the rich, gooey pudding, but they can of course, be omitted, if needed.
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