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2
/3 cup all-purpose flour
1
/3 cup unsweetened cocoa powder
2
/3 cup sugar
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
8 tablespoons butter, melted and cooled
½ teaspoon pure vanilla extract
½ cup chopped walnuts
Fudgy Walnut Brownies
Directions
1. Grease a ceramic or metal baking dish that will fit inside your cooker with butter.
2. Combine the flour, cocoa powder, sugar, baking powder and salt in a large bowl. Whisk to remove
any lumps.
3. Combine the eggs, melted butter and vanilla in a separate bowl and add this mixture to the dry
ingredients, stirring only enough to incorporate the mixture into a batter. Fold in the walnuts. Transfer
the batter to the baking pan. Wrap the baking pan tightly with aluminum foil, wrapping the entire
dish, not just the top.
4. Place a trivet or steamer rack in the pressure cooker and add 2 cups of water. Lower the baking
pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip
about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock
the lid in place.
5. Pressure cook on HIGH for 40 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid. Remove the brownies from the
cooker and let them cool or serve warm.
Serves 8
6 graham crackers, crushed
2 tablespoons orange zest, divided
2 tablespoons butter, melted
1 pound cream cheese, room temperature
2
/3 cup sugar
¾ teaspoon pure vanilla extract
¼ cup orange juice concentrate
2 eggs
Orange Creamsicle Cheesecake
Directions
1. Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side
facing up), pushing it into all the edges of the pan. Crush the graham crackers into crumbs either
by hand or with a food processor, and combine with one tablespoon of orange zest and the melted
butter. Press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the
cheesecake batter.
2. Using the paddle on your stand mixer with low speed, the regular beaters on a hand mixer on
low speed, or a food processor, blend the cream cheese until it is completely smooth with no lumps.
When all the lumps in the cream cheese have disappeared, add the sugar, vanilla extract, orange
juice concentrate and the remaining orange zest. Blend just to incorporate the ingredients and then
add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.
3. Pour the batter into the cake pan with the graham cracker crust. Cover the pan tightly with more
greased aluminum foil. Place a rack in the bottom of the pressure cooker and add enough water to
cover the bottom by 1 inch. Make a sling with which to lower the cheesecake into the cooker (fold
a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Lower the cheesecake
into the cooker and onto the rack using the sling. Lock the lid in place, tucking the ends of the sling
into the cooker.
4. Pressure cook on HIGH for 22 minutes.
5. Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker
for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter.
Let the cheesecake come to room temperature and then remove the foil from the top of the cake
pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap
and refrigerate for at least 8 hours.
6. Bring the cake to room temperature before serving.
Makes one 7-inch cheesecake, serves 6
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