Instant Pot Dark Chocolate Caramel Brownie Pudding

Brownie pudding in a white bowl with ice cream and caramel sauce

5 from 1 reviews

Dark, rich chocolate pudding with swirls of caramel and sprinkle of flaky sea salt.




  1. Spray a 7 inch cake pan with non-stick spray.
  2. In a small mixing bowl, whisk together brownie mix and baking powder.
  3. 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.  
  4. In a small mixing bowl, whisk together the brown sugar and cocoa powder.  Sprinkle evenly on top of brownie batter.
  5. Top with caramels and walnuts (don’t stir it).  
  6. Pour ⅓ cup of boiling water over the cocoa powder.  Press any dry spots of cocoa powder into the water.
  7. Pour 1 cup water into the pressure cooker pot and place a trivet inside. 
  8. Center the filled pan on a foil or silicone sling and lower the pan onto the trivet. 
  9. 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.
  10. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
  11. 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.
  12. Carefully remove the cake pan to a wire rack and let cool uncovered for 5-10 minutes.  
  13. 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.


Keywords: instant pot dessert, brownie pudding, chocolate dessert