Fudgy Peanut Butter Brownies
Having owned an electric pressure cooker (or Instant Pot) for more than a year, I’ve tried my share of soups and stews, rice and beans, and eggs and oatmeal dishes in the trendy small kitchen appliance. One thing I hadn’t cooked in my Instant Pot was a dessert, until I came across Brittany Williams’ Fudgy Peanut Butter Brownies recipe in her new cookbook, Instant Loss on a Budget: Super-Affordable Recipes for the Health-Conscious Cook.
I was a little hesitant about trying the recipe, which does not use flour. Plus, Williams’ ingredient list calls for items I don’t normally have stocked in my kitchen. But with my family craving a chocolate dessert on Super Bowl Sunday, I figured I’d give this recipe a try. Instead of a large pan of brownies, these brownies are pressure cooked in a small 6-inch round baking dish, enough for a small family to enjoy. While her recipe does call for things like cacao powder and raw honey, my substitutions still yielded delicious brownies!
- Cooking oil spray
- 1/2 cup organic peanut butter or raw almond butter (I used regular creamy peanut butter.)
- 1/4 cup oak milk or other milk (I used unsweetened almond milk.)
- 3 tablespoons cacao powder (I used cocoa powder.)
- 2 tablespoons raw honey (I used regular honey.)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt (I used kosher salt.)
- 3 tablespoons dairy-free chocolate chips (I used regular, dark chocolate chips.)
- 1 cup water
- Spray a 6-inch round baking dish with cooking oil spray.
- In a large bowl, whisk together the peanut butter, oat milk, cacao powder, honey, egg, vanilla, baking soda, and salt. Add the chocolate chips and stir well.
- Pour the batter into the prepared dish and cover with foil. Pour the water into an electric pressure cooker and set the dish on a trivet. Carefully lower the trivet and dish into the cooker.
- Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure. Use the +/- buttons until the display reads 30 minutes.
- When the cooker beeps, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes.
- Let cool for 10 minutes on a wire rack before cutting.
Other recipes in her new book include Veggie-Lover’s Quiche, Spicy Buffalo Cauliflower with Creamy Ranch Dressing, Lasagna Soup with Cashew Ricotta Cheese, Maple-Chili Mashed Sweet Potatoes, Sausage Pizza Pasta and Kung Pao Chickpeas.
Instant Loss on a Budget: Super-Affordable Recipes for the Health-Conscious Cook is available upon request from Whitehall Public Library by calling 412-882-6622, or via the online catalog, here.