Dump & Done Wild Rice Soup
Brownies
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Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
A variation of these brownies has been incredibly popular on my blog, so I had to test them in the Instant Pot. They work perfectly! These fudgy brownies do not contain any grains, just nut butter, almond flour, and loads and loads of chocolate. They are best served directly from the pan. You can also make these in ramekins for individual servings.
A variation of these brownies has been incredibly popular on my blog, so I had to test them in the Instant Pot. They work perfectly! These fudgy brownies do not contain any grains, just nut butter, almond flour, and loads and loads of chocolate. They are best served directly from the pan. You can also make these in ramekins for individual servings.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
|
Ingredients
- safflower or sunflower oil
- 1 1/2 tbsp flax meal
- 1/4 cup plus 1 tablespoon water 60 ml
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup 60 ml
- 1/4 cup coconut sugar, light brown sugar, or cane sugar, 50 g
- 1/3 cup almond flour 40 g
- 1/3 cup unsweetened cocoa powder 30 g, I like Dutch-processed
- 1 tbsp tapioca starch or potato starch (optional, but keeps the brownies from getting crumbly)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plus 2 tablespoons almond butter or cashew butter
- 1 tbsp hot water
- 1/3 cup chopped vegan chocolate or chocolate chips 60 g
- whipped coconut cream or vegan ice cream for serving
Ingredients
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Instructions
- Pour 2 1/2 cups (590 ml) of water into the Instant Pot. Oil a 61/2- to 7-inch (16.5 to 18 cm) -diameter glass, ceramic, or stoneware pan or line it with parchment. If using a stainless-steel pan, do not omit the parchment. I prefer a glass pan here.
- In a large bowl, mix the flax meal with the water and set aside for 5 minutes. Add the maple syrup, vanilla, and coconut sugar to the bowl and mix well to incorporate the sugar. Add the almond flour, cocoa powder, tapioca starch if using, baking soda, and salt and stir until well combined. Add the almond butter and stir until well combined. Stir in the tablespoon of hot water.
- Transfer the batter to the prepared pan and even out with a spatula. Top with the chocolate. Cover with foil or parchment and place on a trivet, then lower the trivet into the Instant Pot.
- Lock the lid into place and put the vent to the Venting position. Press the Steam setting and high pressure and steam for 30 minutes (28 minutes for a steel pan). Since the vent won’t be closed, the timer on the Instant Pot won’t count down, so you’ll need to use an external timer to time it (start it when you press the Steam setting). Once the time is up, press Cancel. Wait for 2 minutes for the pressure indicator to fall down. There should be no pressure remaining.
- Carefully open the lid and let the pan cool for another 2 minutes in the pot. Then, using silicone mini mitts, carefully remove the trivet along with the pan from the Instant Pot. Remove the foil or parchment and let cool for about 15 minutes. The brownies will have a fudgy, pudding-like consistency. If you’d like them to be more set, refrigerate for at least 1 hour before slicing and serving. The brownies can be stored for up to 1 week in the refrigerator.
Recipe Notes
These brownies are incredibly fudgy in the middle and somewhat crusty on the edges, depending on the pan you use. They are crustier made in a metal pan or fudgier in stoneware or glassware. So choose your pan based on how you like your brownies.
Nut-free: Use sunflower seed butter or soy- based butter, such as Wowbutter, if not avoiding soy. Replace the almond flour with oat flour or a mixture of pumpkin seed flour and oat flour.
PER SERVING (no frosting) Calories 362, total fat 24 g, saturated fat 4 g, sodium 161 mg, carbs 33 g, fiber 7 g, sugar 19 g, protein 10 g.
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