In a large bowl, whip butter until it's creamy.
Beat in sugar and eggs.
Add Flour, Cocoa Powder, Baking Powder, and Salt. Gently mix by hand until the batter is well blended. If you want an extra kick to your brownies, add Cayenne Pepper to the mix.
Fold in chocolate chips.
Add a trivet to your instant pot insert and about 1.5 cups of water. Do not cover the trivet with water.
Add the brownie mixture to a 7 inch spring form pan. Cover loosely with aluminum foil.
At this point, I'd recommend creating a long "handle" to go under and over your spring form pan. This will make it easier to lift it out of the IP, once it's baked.
Lower pan into your insert. Close the lid and set your Instant Pot to 45mins. This may seem like a long time but trust me, these brownies are SUPER moist!!
Once the time is reached, let steam manually escape for about 15mins. Quick release after that, if needed.
Gently lift pan out of the IP and let cool for about 10 mins.
Cut into squares and enjoy! An added scoop of ice cream never hurts ;-)
