While organizing her kitchen, Allison Theodore of Wren Island discovered a lifetime supply of instant coffee—and a nifty way of baking brownies in a pressure cooker. The scene is part of Interesting Enough: A Wren Island Novel.
For the brownies, you will need:
- 6-quart pressure cooker
- 7-inch springform pan
- Roasting rack sized to fit your springform pan
- Silicone sealing ring designated for baked goods—so your brownies won’t taste like last night’s curry chicken
- Enough foil to cover your springform pan
- 1 small package (20 ounces) of brownie mix and the necessary ingredients
- Instant coffee, 1 or 2 packets (about 3.3 grams each)
- Powdered sugar for dusting (or make frosting from the recipe below)
Directions for making the brownies:
In a mixing bowl, combine the brownie ingredients. Follow the box directions, but use slightly less water. For instance, if the directions call for 1/3 cup water, use 1/4 cup water.
Add 1 packet of instant coffee for a hint of richness. Or add 2 packets, and your brownies will get more buzzy.
Transfer the brownie mix to your springform pan. VERY IMPORTANT: Cover the pan tightly with foil! Add about 1 cup water to the pressure cooker’s inner pot. Using the roasting rack, lower the covered springform pan into the inner pot.
Bake the brownie on the CAKE setting (30 minutes on high). Allow the pressure to release naturally for 10 minutes, then vent and remove the pressure cooker’s lid. Use the lifting rack to bring your brownie out of the pot. Remove foil, but leave the brownie in the pan until it is completely cool.
These brownies bake very flat and dense—almost like a torte. Carefully transfer the brownie to a pretty plate and sprinkle with powdered sugar, or make frosting from the recipe below.
For the frosting, you will need:
- Stand mixer with flat beater paddle
- Butter (unsalted or salted), 1/2 cup (4 ounces)
- Sifted powdered sugar, about 3 1/2 cups
- Unsweetened cocoa powder, 1/2 cup
- Milk, 1/2 cup
- Instant coffee, 1 or 2 packets (about 3.3 grams each)
- White vinegar, 1 teaspoon
Directions for making the frosting:
First things first: Bring the butter to room temperature before using.
Add the butter and milk to the bowl of the stand mixer and blend them on medium speed for about 2 minutes, scraping down the sides of the bowl occasionally with a spatula.
Turn the mixer off. Add sifted powdered sugar, unsweetened cocoa powder, and instant coffee.
Start your mixer on low speed (because you don’t want powdered sugar flying all over your kitchen!). Mix for about 30 seconds, then scrape down the sides of bowl. Repeat mixing and scraping until ingredients are incorporating, then increase speed to medium-high for about a minute.
Check the consistency. If the frosting is too thin, add more powdered sugar. If it’s too thick, add milk. This is the perfect time to add a teaspoon of white vinegar to cut the sweetness. Mix on medium-high until the frosting looks and tastes the way you want it.
Frost the top of the brownie and leave the sides bare. Or bake 2 pans of brownies and layer brownies with frosting between (this recipe makes enough!). Or follow Allison’s aunt Amelia’s lead and use any extra frosting in cracker sandwiches.
Want more Wren Island recipes?
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