Brownies

By: Richa Hingle

Brownies
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Soy-Free
cuisine icon Cooking Technique
Steam
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 6 servings, almond flour, baking soda, brownie recipe, brownies, chopped vegan chocolate or chocolate chips, coconut sugar, contributed, cook 35 min, dessert, easy, flax meal, gluten free, hot water, light brown sugar, modern, or cane sugar, plus 1 tablespoon water, plus 2 tablespoons almond butter or cashew butter, prep 10 min, pure maple syrup, safflower or sunflower oil, salt, soy-free, steam, tapioca starch or potato starch, unsweetened cocoa powder, vanilla extract, whipped coconut cream or vegan ice cream

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
6 servings
Ingredients
  • safflower or sunflower oil
  • 1 1/2 tbsp flax meal
  • 1/4 cup plus 1 tablespoon water
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar, light brown sugar, or cane sugar,
  • 1/3 cup almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tbsp tapioca starch or potato starch
  • 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
  • whipped coconut cream or vegan ice cream
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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.