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Taco Salad with Zesty Lime Vinaigrette
Flourless Brownies
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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.
Ingredients
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Instructions
- 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. - 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. - 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.
- 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.
Eating healthy gets a whole lot easier with this delicious collection of 75 recipes–each one photographed–for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.
In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night–through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
MEGAN GILMORE is the author of Everyday Detox and No Excuses Detox, and the creator and recipe developer behind Detoxinista.com, a website that makes healthy living easier and more accessible. She is a certified nutritionist consultant and health coach, and her recipes have been featured in the Guardian as well as Shapeand Clean Eating magazines.
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Just made these tonigjt and they are fabulous!!!
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
Denise…look again at step 2 where you are instructed to put 1 cup water in pot.
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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Cheryl, look at the recipe note at the bottom for Vegen instructions
Thanks Cheryl for other vegan egg substitutes.
We include the vegan option in the recipe notes.
I just tried this recipe…I did use semisweet chocolate pieces on top as describe and the top came out looking very black. Didn’t taste burnt though, and were rather yummy. Would shorter time under pressure have it come out not so dark??? I also would try aluminum foil next time instead of parchment paper over the baking pan as the paper was totally soaked with water.
I just made these brownies and they were yummy! However, the top came out looking rather black/burnt although did not taste burnt. Any remedy to this?? Shorter pressure time??? I also used the parchment paper over the top of my baking pan and it was soaked with water at the end – I think I will try aluminum foil next time.
Hi Karin,
It may appear a little darker possibly due to denser brownie but shouldn’t be burnt.
Making brownie. Do u take inner pot out. It said pour water in instant pot. That mean in main pot. Confused.
You must always use the inner pot it is the cooking vessel.
Didn’t have the almond butter, so subbed a 50/50 mixture of tahini and peanut powder, only 1/3 c. cane sugar (to my taste), and added 1/4 tea. of rum extract. Thought the batter was way too thick, so added another 1/4 c. water. Was slightly pourable. Ended up it came out great. Next time will tweak a bit to make more chocolatey. Definitely use the aluminum foil to cover pan during cooking.