Ingredients
Equipment
Method
- Heat the water to near boiling (about 30 seconds in a microwave-proof bowl). Add the coffee and stir until well mixed.
- Mix the flours, cocoa, baking powder, and salt in a bowl. Combine with a whisk.
- Mix the plant-based milk, peanut butter, maple syrup, and olive oil in a separate bowl with the whisk until well combined.
- Add the liquid mixture to the bowl of dry ingredients. Stir with a wooden spoon until just combined. Add in chocolate chips and stir.
- Transfer mixture to nonstick 7# springform pan. Wrap the pan well in aluminum foil. Place the trivet into the inner pot of the Instant Pot.
- Pour a cup of water into the bottom. Place your wrapped pan on top. Seal the lid and set on high pressure for 30 minutes. Turn off the keep warm button. After 30 minutes, allow to sit with natural pressure release for 15 minutes. Then release the pressure if there is any, open the lid, and let it sit a bit to cool before removing with potholders.
- When cooled, open the sides of the pan and remove. Transfer from the bottom of the pan with a spatula and place onto a cutting board, Slice brownie into wedges and serve.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based on USDA data.
Vanilla soy milk was used. You can use the plant-based milk of your choice.
Dairy-free chocolate chips: can use dark or semi-sweet.
I recommend natural peanut butter: your choice of creamy or chunky.
This goes well with coconut whipped cream and berries.
This recipe was tested with a 6-quart Instant Pot Duo.
