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Instant Pot® Black Bean Brownies

Prep Time5 mins
Cook Time25 mins
Servings: 8
Calories: 251kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Rubber Spatula
  • Blender or Food Processor
  • Mixing Bowl
  • 7” Cake Pan
  • Instant Pot® Trivet/Wire rack

Ingredients

  • 1 can, drained (1 ½ cups) Black Beans
  • 3 Tbsp Cocoa Powder
  • 0.5 cup Oats
  • 0.5 tsp Salt
  • 0.5 cup Yacon Syrup If you do not have yacon syrup, simply substitute maple syrup or honey however the brownies will no longer be keto friendly (but still delicious)
  • 0.25 cup Coconut Oil
  • 1 Tbsp Vanilla Extract
  • 0.75 tsp Baking Powder
  • 0.5 cup Chocolate Chips

Instructions

  • Measure all of the ingredients except the chocolate chips into a blender or food processor and blend until very smooth.
  • Move the batter to a mixing bowl and stir in the chocolate chips.
  • Grease a 7” cake pan and pour the batter in, smoothing it so that it is evenly distributed in the pan. Cover the pan with foil.
  • Place the metal trivet in the Instant Pot® and add 2 cups of water to the bottom of the pot. Place the cake pan on top of the trivet and close the Instant Pot®. Make sure the steam valve is set to “seal” and then press the “Manual” button. Set the timer for 25 minutes and the pressure to high (which should be your pots default setting).
  • Once the Instant Pot® beeps, indicating that your brownies are done, do a manual pressure release by opening the steamer valve carefully to let all the steam escape. Remove the brownies from the Instant Pot® and let cool in the fridge for at least 1 hour before cutting in and eating! Store the brownies in the fridge for up to two weeks.