Instapot Flourless Brownie

Coconut sugar, almond butter, egg, cocoa powder, baking soda, vanilla and salt. Oh and chocolate chips on top.

Cooking… or fixing without heat…  Chorosets for Passover.

Sephardic:  Dates, Figs, Golden Raisins, Regular Raisins, Dried Apricots, toasted almonds and roasted pistachios.

Spices are cumin, cardomom and ground coriander which tastes nothing like fresh cilantro.  Mixed together with Blackberry Wine

And

Ashkanazi:  Apples, toasted walnuts, cinnamon, honey and wine

The charoset represent the mortar the Jewish people used with bricks as slaves to put it simply.

The bitter herbs which are usually parsley on our seder plate are dipped in the charoset.  We’ve never had the Sephardic variety.  I’ve also never made either so I thought I’d be different.

I’ve never had mincemeat so I don’t know if it’s similar.

I like eating it on the matzo or just off my fork!

The brownie was very good.  Couldn’t taste the almond butter which is probably why the recipe didn’t use peanut butter.  So simple!

Flourless Brownies

Servings

6 servings

[*]3/4 cup almond butter[*]3/4 cup coconut sugar[*]1/3 cup raw cacao powder  (I used regular unsweetened)[*]1 egg[*]1/4 tsp fine sea salt[*]1/2 tsp baking soda[*]1/2 tsp pure vanilla extract[*]1/2 cup dark chocolate chips (optional)[/ul] 

Line a 7-inch round pan with parchment paper. (I also put a parchment sling under the round paper) In a large bowl, combine the almond butter, coconut sugar, cacao powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.  (Hard for me to stir with my cramping fingers)

Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. (I used a spoon to press it)  Sprinkle with the chocolate chips and gently press them into the batter. Pour 1 cup water into the Instant Pot and arrange the handled trivet on the bottom. Place the pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the brownies from condensation.

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. 

Use oven mitts to lift the trivet and the pan out of the pot. Let the brownies cool completely in the pan before cutting and serving, as they will be very fragile when warm. Store leftovers in an airtight container in the fridge for 2 weeks.

Cut it in one inch squares.