Flourless Double Chocolate Brownies in Your Pressure Cooker
Rich and fudgy flourless brownies made in a pressure cooker, offering a double chocolate experience without gluten.
Equipment
- 1 Pressure cooker with trivet and greased pan
Ingredients
Main ingredients
- 6 tablespoon Coconut oil can be swapped with butter or vegetable oil
- 6 oz Chipits semisweet chocolate chips for melty chocolate burst
- 2 Eggs large, room temperature
- ⅔ cup Coconut sugar can be replaced with brown sugar but changes the flavor
- 2 teaspoon Vanilla extract brings out warm flavors
- ¼ cup Unsweetened cocoa powder packs deep chocolate punch
- 3 tablespoon Arrowroot powder makes it tender and sets texture
- ¼ teaspoon Salt balances the sweetness
Instructions
Instructions
- Get your pressure cooker ready. Pour a cup of water into the base and place your trivet inside with the greased pan on top.
- Melt coconut oil and semisweet chocolate chips in a medium saucepan over low heat. Stir until smooth and remove from heat to cool slightly.
- Whisk in the eggs, one at a time, with coconut sugar and vanilla extract until smooth and fluffy.
- Add cocoa powder, arrowroot powder, and salt. Stir gently until just blended.
- Pour the batter into the pan. Close the pressure cooker lid and set the valve to sealed.
- Cook on high pressure for 25 minutes, then let it sit for natural release.
Notes
Serve warm or save for later. Customize by swapping coconut oil with butter, and consider adding nuts for extra crunch.