These Halloween brownies are awesomely festive and easily made from scratch in the Instant Pot, with a fudge-like consistency.
We usually go to at least one Halloween party every year. Last year, we provided all the food for one party in particular and got a little carried away with themed food ideas. But people LOVED it! Unfortunately, we had not yet developed these Halloween brownies, because they would’ve sure been a hit too. In fact, we took a test batch to a gathering last night and they vanished in no time flat!
You may notice that we have another Instant Pot Brownies recipe on our site. These are intentionally a little different in a few ways. First, because we added the cream cheese on top, we needed to increase the cook time. This had an unexpected, yet welcome, difference. The brownies took on a more fudge-like consistency. I’m never mad about fudge. So in comparison, I’d say these are more festive and fudgy!
How to make Halloween Brownies
And this is the AMAZING Result…
More Instant Pot dessert recipes:
- Instant Pot Brownies Easily Made from Scratch
- Instant Pot Banana Bread with Peanut Butter and Chocolate
- Instant Pot Pumpkin Cheesecake with Maple Glaze
- Gingerbread Cheesecake in the Instant Pot
- Instant Pot Pumpkin Bread Made from Scratch
★ Did you make these Halloween Brownies? Please give it a star rating below! ★
Halloween Brownies in the Instant Pot
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 cup flour
- 1/2 cup cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup semisweet chocolate chips
- 2 oz. cream cheese room temperature
- 1 Tbsp. milk
- Place room temperature butter in large mixing bowl, along with sugar. Mix until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.
- In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.
- Pour wet ingredients into bowl with dry ingredients, or vice versa. Gently mix until fully combined. Then, using a rubber spatula, add chocolate chips to batter and mix again.
- In a small bowl… add cream cheese and milk. Whisk together until smooth and creamy. Add cream cheese mixture to piping bag (or ziplock bag) and cut off a very small corner.
- Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.
- Starting in the center of the brownie batter… gently squeeze the piping while rotating the pan to make a swirl all the way out to the edges. Then, using a toothpick (or knife), draw lines in the batter, from center to edges, to make the cream cheese look like a spider web.
- Cover pan with aluminum foil. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Lock lid and cook for 70 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.
- Remove pan from cooker and uncover, but allow brownies to cool in the pan for about 10 minutes before removing.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.