Instant Pot Brownies
User Reviews
4.8
Instant Pot Brownies
Description
These brownies blend almond butter and coconut sugar with cocoa powder and an egg to create a gluten-free batter rich in chocolate flavor. Salt, baking soda, and vanilla extract enhance the overall taste and texture. The dough is pressed evenly into a parchment-lined 7-inch round pan, with chocolate chips scattered and gently pressed into the surface for added richness.
Cooking in the Instant Pot involves placing the pan on a trivet above water, then sealing and pressure cooking for 15 minutes, followed by a natural pressure release to finish. This method produces moist, tender brownies without baking in a conventional oven.
The brownies can be cooled on a rack before slicing and serving, offering a dense but tender texture suitable for a chocolate dessert or snack.
Ingredients
- 3/4 cup almond butter
- 3/4 cup coconut sugar
- 1/3 cup cocoa powder
- 1 egg (or flax egg; see notes)
- 1/4 teaspoon salt fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/3 cup dark chocolate chips (optional)
Instructions
- Line a 7-inch round baking pan with parchment paper. In a large bowl, combine the almond butter, coconut sugar, cocoa powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.
- Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. Sprinkle the chocolate chips over the top and gently press them into the batter.
- Pour 1 cup of water into the Instant Pot and arrange the handled trivet on the bottom. Place the pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the brownies from condensation.
- Secure the lid and move the steam release valve to Sealing. Press the Manual or Pressure Cook button to cook on high pressure for 15 minutes. It will take the Instant Pot roughly 10 minutes to come to pressure before the cooking cycle begins.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, it's safe to open the lid.
- Use oven mitts to life the trivet and pan out of the pot. Let the brownies cool completely in the pan before cutting and serving, as they will be very fragile when warm. Store leftovers in an airtight container in the fridge for 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 94mg | 4% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 15IU | 0% |
| Calcium | 56mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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