cinnamon pecan brownie pie cinnamon pecan brownie pie Israeli Kitchen This brownie pie is a powerhouse of chocolate without a hint of wheat. (Photo: Sarah F. Berkowitz)

Instant Pot wheat-free cinnamon pecan brownies

You can finally bake brownies faster than your family can eat them with this Instant Pot recipe for fudgy, double chocolate brownies.

Print
  • Yield: 2 small brownie cakes (12 slices)
  • Prep time: 10 minutes
  • Cook time: 20 minutes

After a marathon of cooking a slew of savory recipes in the Instant Pot, and with that telltale accumulated aroma of various dishes locked into the ring of my lid, I knew I had to finish off with something sweet scented.

This recipe was a ‘hail Mary’ – I used premium ingredients and had no guarantee that the Instant Pot would deliver an awesome end product. Lucky for me – and you – it was a winner. I had to play around with the times a bit – started with 15 minutes and then upped it to 20 – but the final product was one of the fudgiest, chocolatiest brownies I’ve tasted. And the strong notes of cinnamon and pecan throughout really take it over the moon (and back, so you can finish it).

You’re gonna love this one.

Note: This recipe uses DAGOBA Cacao Powder and Chocodrops. We encourage you to check out Dagoba's website for more ingredients and recipe ideas.

Ingredients

  • 1 1/2 cup sugar
  • 1/2 cup coconut oil
  • 3/4 cup DAGOBA Cacao Powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 3/4 cup gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 cup DAGOBA Chocodrops
  • 1/2 cup chopped pecans
  • Glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoon hot water
  • 1 teaspoon cinnamon
  • Crushed candied pecans

Directions

Mix all brownie ingredients in a medium sized bowl.

Spray and line a 6” cake pan with parchment paper. Fill with half the batter, and press down to fill the sides, it’s a thick batter. (This recipe yields enough batter for 2 6” brownie cakes.)

Fill with brownie batter, and press down and into sides.

Pour a cup of water in bottom of Instant Pot, and place metal trivet inside. Place cake pan on trivet, and seal lid.

Set to manual high pressure cooking for 20 minutes. (Just for fun, I threw the other pan in the oven and waited impatiently while it slow-baked my brownies. Taste test results? The Instant Pot brownies won hands down.)

Release steam, and remove trivet and brownie pan with a towel – they will be hot.

Remove parchment paper from pan, and allow brownies to cool. Repeat baking process with second half of batter.

Mix glaze ingredients, and drizzle over cooled brownie cakes. Sprinkle with crushed candied pecans quickly, before glaze hardens. Slice, and serve.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus