Gluten Free Brownies

By: Claudia Varleta

Gluten Free Brownies
cuisine icon Duration
1 Hour
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
1 hour, 6 servings, almond flour, baking powder, bittersweet cocoa powder, chocolate chips or chopped chocolate, chocolates and candies, Claudia Varleta, eggs, healthy, pressure cooking, semisweet or milk, sugar, tsp vanilla, unsalted butter, valentine's day

serving icon Servings
6 Servings
Ingredients
  • ½ cup (125 g) unsalted butter
  • ½ cup bittersweet cocoa powder
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup almond flour
  • ½ tsp baking powder
  • ¾ cup chocolate chips or chopped chocolate, semisweet or milk
Instructions
  • Grease a 7.5 in (19 cm) pan and line the bottom with parchment paper.
  • Mix the melted butter with the bittersweet cocoa powder and stir until a homogeneous mixture is achieved. Add the sugar and stir well. Add the eggs one by one, mixing each one well before adding the next one. Lastly, add the almond flour, baking powder, and chocolate chips. Wrap the pan in foil, top and bottom. You can use the Instant Pot removable round bake pan for this.
  • Place the stainless steel inner pot inside the Instant Pot®, add 1½ cups of water, insert the rack and place the pan on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to .
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and remove the rack with the pan. 
  • Let the brownies cool completely, unmold, and then cut into squares or serve like a cake.
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