5 Delicious Leftover Coconut Sugar Recipes
Instant Pot chocolate brownie cake that is so delicious you will be hiding the rest of it from your kids and eating it all to yourself.
Servings: 8
Calories: 309kcal
Ingredients
- Instant Pot
- 100 g Self Raising Flour
- 200 g Coconut Sugar
- 100 g Butter
- 100 g Dark Chocolate
- 1 Tbsp Cocoa Powder
- 2 Medium Eggs beaten
- 1 Tsp Vanilla Essence
Instructions
- In your Instant Pot place 2 cups of water in the bottom (as if you are about to steam in it) and place your steaming shelf on top.
- Set to the sauté function.
- On top of this add a mixing bowl (it must be a round bowl that fits well) and add to it your butter and chocolate. Melt the chocolate and the butter and mix well.
- Remove the bowl from the heat and allow to cool.
- After it has had about 5 minutes of cooling time add to it the eggs, sugar, cocoa powder and vanilla essence.
- Slowly stir in the flour and place the bowl back on the steaming shelf in the Instant Pot.
- Place the lid on the Instant Pot and set to sealing and cook for 10 minutes on the manual setting.
- Once cooked, manually release pressure and then place on a cooling rack to cool down. When cool chop into brownie squares.
Notes
I always avoid nuts in this recipe because we have a nut allergy but if you like (just before adding the flour) add some walnuts to the mixture.
I use a plastic mixing bowl in this recipe. It saves on washing up as you can mix and cook in the same bowl. Just make sure you find one that easily fits into your Instant Pot and is also easy to mix your ingredients in.
Nutrition
Calories: 309kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 156mg | Potassium: 127mg | Fiber: 1g | Sugar: 19g | Vitamin A: 370IU | Calcium: 20mg | Iron: 1.9mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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