Instant Pot Peeps Brownies for Easter
Brownies made in the Instant Pot with a delicious Peeps-inspired marshmallow topping
Ingredients
Scale
- 6 Tablespoons butter, melted
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 packages PEEPS marshmallows
- 1/3 cup heavy cream
- Easter sprinkles, optional
Instructions
- Grease and line a 6″ or 7″ springform pan for easiest removal of the brownies after cooking. (You can use a ramekin or plain circle pan if you don’t have a springform).
- Melt the butter in a large microwave-safe bowl, about 30 seconds.
- Stir in the white sugar until fully incorporated, then whisk or beat in the eggs and 1 teaspoon vanilla extract. Set aside.
- In a small bowl, whisk together the flour, baking powder, salt and cocoa powder.
- Add the dry ingredients to the wet ingredients.
- Chop up one package of PEEPS and stir into the the brownie mixture, then fold out into the pan.
- Wet your hands and smooth down the surface of the brownies.
- Place 1 cup of water plus the trivet into your IP.
- Bake the brownies on manual for 20 minutes.
- When the brownies are done cooking, allow to natural release as you prepare the marshmallow sauce.
- Combine 1 package of PEEPs and the heavy cream in a medium-sized saucepan over medium heat.
- Stir constantly while heating, until the marshmallows are fully melted.
- Remove from heat and stir in the vanilla.
- Remove the brownies from the IP and place on your serving tray.
- Top the brownies with the marshmallow sauce, Easter-inspired sprinkles and a leftover PEEP if you have one.
- Cut and serve.
