Recipe courtesy of Chef Ilona Daniel, chefilona.ca

Ingredients:

• 2 large eggs
• 1 cup (250 ml) granulated white sugar
• ½ cup (125 ml) canola or vegetable oil
• 2/3 cup (157 ml) cocoa powder
• 1 Tbsp (15 ml) vanilla extract
• ¼ tsp (1 ml) salt
• ½ cup (125 ml) all-purpose flour
• ½ cup (125 ml) chopped nuts (optional)
• Cooking spray

Directions:

1. Place Instant Pot rack in bottom of inner liner and add 2 cups water.
2. Line a 7-inch (18-cm) round cake pan with parchment paper and spray with cooking spray.
3. Add eggs and sugar to medium-sized bowl. Beat until smooth (about 3 minutes).
4. Add oil, cocoa powder, vanilla, and salt to egg mixture. Beat on low until well combined (about 1 minute).
5. Add flour to mixing bowl about 1/8 cup at a time, mixing in between, until well combined.
6. Add nuts and fold into batter with a spatula.
7. Pour brownie batter into to the prepared baking dish.
8. Lower baking dish into Instant Pot using a foil sling. Secure lid and set valve to sealing.
9. Cook on high pressure for 24 minutes. Use the quick-release pressure method. Once the pressure is fully released, carefully remove lid.
10. Using foil sling, lift the baking dish out of the Instant Pot. Set pan aside and allow brownies to cool for 10 minutes.
11. Cut brownies into wedges and serve.