Flourless Brownies
By :The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore
Print Recipe
These brownies are lower in sugar and fat than traditional brownies, but they still taste decadent enough to satisfy a sweet tooth. Baking in the Instant Pot keeps the brownies moist, with no risk of overbaking. Don’t be alarmed by the thickness of the batter, or by how soft the brownies might look immediately after cooking. They firm up as they cool, with a perfectly fudgy texture. I like to splurge and use dark chocolate chips for added texture in these naturally sweetened brownies, but you can leave them out completely to avoid the refined sugar.
Votes: 2
Rating: 5
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 3/4 cup almond butter
  • 3/4 cup coconut sugar
  • 1/3 cup raw cacao powder
  • 1 egg
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips (optional)
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 10 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 3/4 cup almond butter
  • 3/4 cup coconut sugar
  • 1/3 cup raw cacao powder
  • 1 egg
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips (optional)
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Line a 7-inch round pan with parchment paper. In a large bowl, combine the almond butter, coconut sugar, cacao powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.
  2. Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. Sprinkle with the chocolate chips and gently press them into the batter. Pour 1 cup 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.
  3. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. 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, remove the lid.
  4. Use oven mitts to lift the trivet and the 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.
Recipe Notes

MAKE IT VEGAN
Omit the egg and instead combine 1 tablespoon ground flax or chia seeds with 3 tablespoons water for an egg substitute. Add 1 teaspoon raw apple cider vinegar to help the “egg” react with the baking soda. Add 10 minutes to the pressure cooking time, then follow the instructions as given.

6 replies
  1. Denise kroog
    Denise kroog says:

    I’m new to instapot cooking- but it’s my understanding that you always need water in the bottom of the pot- to create pressure. The flourless brownie recipe doesn’t mention any water- I just want to make sure before I try to make it

  2. Cheryl V
    Cheryl V says:

    The e-mail with the link to this recipe stated that it was vegan. The inclusion of an egg, it is not a vegan recipe. To make it vegan, one might be able to substitute in a flax egg or some aqua faba.
    ]

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