Mini Molten Brownie Pudding Cakes

And now for something COMPLETELY different…

A post that I’m categorizing as “Dumpster Fire Level 1: Smooth Sailing“.

I know! Total shocker, right? Even better: it was a CHOCOLATE recipe!


I’ve been going through my cellphone, cleaning out all my kitchen pix so that I could transfer them into this blog’s media archive — and I found a ton of photos from the beginning of the year.

These photos were taken back in my very first infant days of Instant Potting — before I had even found the FB group — when I was bragging to my co-workers about all the awesome things I was able to do with this magical appliance.

Pro-Tip: Photos and taster-samples are excellent InstaCult recruitment tools. Everybody on my team, except for one hold-out, is now an IP owner!

Plate of yum

This recipe was also my very first pot-in-pot.

The first time I made it, I followed the recipe exactly.

The second time I made it, I converted it into muffins.  And fortunately for you, I entered the details of that muffin conversion into my recipe manager!

If you like chocolate, you’re gonna want to make this if you haven’t already!

Recipe Details

I found this recipe in “The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals” by Laurel Randolph. It’s full of easy recipes, and is the first IP cookbook I started with.

The recipe title is “Molten Brownie Pudding” (page 129), but it’s not a pudding-pudding, it is more like a bread-pudding. Except way more yummy.

Recipe ingredients are totally easy: butter, sugar, eggs, flour, cocoa powder, salt, vanilla, and chocolate chips.

Recipe assembly is equally as easy: mix some stuff until a certain texture, mix some other stuff separately, combine, then pour it in the baking dish. 🙂

Start to finish, it’s probably just under 1 hour to chocolaty goodness.

The end result is sooooooooooooooooo yummy, especially when eaten while still warm.

I didn’t have any ice cream, but I bet this would be totally awesome à la mode!




The timestamp on the photos indicate that I first tried this recipe on December 30, 2016.

I used a 1.5 Qt soufflé dish that has a 7.75″ outer diameter — the perfect max size for a 6 Qt Instant Pot, stacked on top of the metal steam rack/trivet that came with my pot.

As you can see, I did not use a foil sling. Instead I used these awesome retriever tongs. (Links are all clean URLs, and non-affiliate.)

The recipe yield was supposed to be 4 servings. I think it managed to yield 2 servings for me. 😀

According to the timestamps on the remaining chocolaty-goodness photos, I made the recipe again on January 8, 2017, this time converting it into muffins — in a feeble attempt at portion control.

I was able to fill 10 muffin cups using the original recipe, and stacked them in two layers in my 6 Qt Instant Pot. (The tall trivet shown in the back was for display purposes only.)

Using these two 2″ tall cake pans, plus two short-legged metal trivets (the second one used as a separator layer between the pans), everything fit perfectly just to the top of my 6 Qt Instant Pot, as you can see here:

Perfect Fit!

And finally, here’s what the end-result yummy goodness looked like, after it finished cooking:

Get in ma belleh! #NomNomNom

Trust me, if you like chocolate you need to and make this recipe!

Buy the Kindle version of the cookbook, stop at the store on your way home tonight, pickup chocolate chips & cocoa powder, and you can thank me in the morning. 😀 😀 😀

Don’t forget to sound-off in the comments below, to let me know how it worked-out!


Mini Molten Brownie Pudding Cakes

Grocery List:

  • butter
  • sugar
  • eggs
  • all-purpose flour
  • unsweetened cocoa powder
  • salt
  • vanilla
  • semisweet chocolate chips

Supplies Needed:

Recipe Instructions:

  1. Per US Copyright Law, Step 1 for this “recipe modification” is that you acquire your own copy of the cookbook that the original recipe is from.  Once you have done so, you may proceed to Step 2. The cookbook you need is “The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals” by Laurel Randolph. You can get it in paperback or for Kindle.
  2. Place individual Silicon Baking Cups into two 7″ cake pans (5 cups per pan).
  3. Go to page 129 of the cookbook containing the original recipe that I’ve tweaked and follow the original author’s provided instructions for combining the indicated ingredients for making the Molten Brownie Pudding. (Note: batter will thicken quickly, so once it is mixed you’ll need to work fast.)
  4. Instead of pouring the mixed batter into a single baking dish, portion about 3 Tbsp of batter into each silicon cup. (This should fill each of them about 1/2 to 2/3 full, and leave space to allow for expansion during cooking.)
  5. Gently lift and drop cake pans several times to help flatten out batter within the baking cups.
  6. After all cups are filled, distribute any remaining batter until it is all used, taking care not to overfill. (Leave room for chocolate chips!)
  7. Sprinkle about 10 chocolate chips on top of each cup.
  8. Prepare for cooking by adding 1.5 cups of water to the inner pot, then placing one of the short-legged metal racks at the bottom.
  9. Insert one of the cake pans (containing the silicon cups), on top of the metal rack.
  10. Next insert the other short-legged metal rack — UPSIDE DOWN — on top of the first cake pan. (The short legs pointing up allows for adequate separation between the layers.)
  11. Finally, insert the second cake pan (containing the remaining silicon cups), on top of the upside-down rack.
  12. Follow the original recipe’s instructions for cooking. In case you missed it above, original recipe instructions for cooking are on page 129 of the cookbook found in this link.

** Disclaimer: This post is not about pimpin’ a specific cookbook. I am simply doing my best to abide by US Copyright Law. The original recipe is not mine to post, so I cannot — and will not — include it here.

Technical Yield: 10 mini cakes

Realistic Yield: 5 servings of 2 mini cakes each


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  • Beth Fuchs

    mmmmmmmm chocolate. I just got some silicone cupcake pans and mini muffin pans. I think I hear Amazon saying “you’re my bitch”.

    • Jen Neefer

      My coworkers and I have a fun game we like to play called “go to your Amazon order history and compare the # orders placed in past 6 months”. (I’m at 66 right now.)

    • Dennise

      LOL I was an Amazon bitch before the IP it’s only gotten worse. Between accessories and ingredients (curry paste, garam marsala, rice, lentils, better than bouillon, etc plus all my other house hold purchases and subscribe and save I have 175 orders in the last 3 months :-0

      I’ll be making these sometime soon for sure! I have the cookbook, muffin cups and all necessary ingredients. YAY!!

      • Jen Neefer

        Holy Cats! “175 orders in the last 3 months”!?! I feel soooooooo much better about my Amazon-binging now! LOL 🙂 🙂 🙂

        I bow to your Amazon-ordering superiority! 😀

  • Lisa Angermann

    I HAVE THE BOOK! I have yet to make any desserts in my IP… This might need to be the first!!! I VERY RARELY follow a recipe… I might need to use peanut butter chips!!! I really, REALLY need to make a cheesecake, too!

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