Recipes
Brownies
6 servings
10 min
Easy
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.
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.
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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About the chef
Richa Hingle
Richa Hingle is an award-winning recipe developer, blogger, and photographer behind the popular website VeganRicha.com. Known for her easy-to-follow instructions and step-by-step photographs, Richa's recipes have empowered millions of readers to explore cooking, even for the first time. She specializes in showcasing how simple and delicious vegan Indian and other cuisines can be. Her work has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (Top 50 Indian Food Blogs), TheKitchn, Cosmopolitan, BuzzFeed, and more. Richa’s first cookbook, Vegan Richa’s Indian Kitchen, highlights easy and flavorful Indian vegan recipes and is a #1 Amazon bestseller. It was recognized as one of the Top Cookbooks of 2015 by Vegetarian Times and included in PETA’s "Must-Have 7 Cookbooks." Based in Seattle, Richa has continued her culinary journey with two additional cookbooks: Vegan Richa’s Everyday Kitchen and her latest release, Vegan Richa’s Instant Pot Cookbook. Her passion for vegan cooking continues to inspire and delight a global audience.
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