Instant Pot Brownie Bites
The next time a chocolate craving hits, you need to try these easy Instant Pot Brownie Bites. You only need a few ingredients to make these delicious treats that taste like a gooey flourless chocolate cake. This recipe has a gluten-free option.
These Instant Pot Brownie Bites are simply delicious! They have the texture of a flourless cake, and are full of rich chocolate flavor.
Baking in the Instant Pot is one of my favorite time hacks. There’s no pre-heating of the oven, and it’s so easy to set it and then leave the kitchen to do other things.
To bake the brownie bites in the Instant Pot, you’ll need a silicone mold that can also be used to make egg bites. And, if you have an air fryer, you can also use the same Instant Pot egg bite molds to make Air Fryer Blueberry Muffins and other treats.
Don’t have silicone molds but still want to make a chocolate dessert? Try this yummy recipe for Instant Pot Chocolate Pudding.
Why You Need This Recipe
- Forget about using a boxed brownie mix to make your fudgy brownies, this homemade version is so much better!
- Baking in the Instant Pot is such a cool trick and comes in handy when you don’t have an oven or you don’t want to take the time to pre-heat it.
- These are great for a party or for a kid’s event; it’s such an easy dessert. Top them with regular whipped cream, vanilla ice cream, or dairy-free whipped cream. You can also use gluten-free flour if you need these Instant Pot Brownies to be gluten-free.
Ingredients
- Flour makes the base of these brownie bites. To make this recipe gluten-free, you’ll need to use a gluten-free flour mix like Bob’s 1-to-1 Baking Flour.
- Cocoa powder and chocolate chips make these full of rich chocolate flavor.
- Sugar sweetens up these yummy bite-sized brownies. You can use coconut sugar or white sugar, whatever you prefer.
- Egg makes these Instant Pot brownies rise a bit and gives them a fluffy texture (although they have the texture of a flourless chocolate cake).
- Vanilla extract adds depth of flavor.
Be sure to see the full recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Combine all of your dry ingredients in a mixing bowl.
See the recipe card at the end of this post for the exact measurements and nutritional information.
Step Two
Stir in the wet ingredients.
Step Three
Spray your silicone pan with nonstick cooking spray and divide your batter between the wells.
Step Four
Set the silicone mold with your brownie batter on top of the trivet inside a 6-quart Instant Pot.
Add two cups of water to the bottom of the pot and lock on the lid. Set the time to 10 minutes at high pressure.
Step Five
Then, when the cooking time is up, let the pressure come down naturally for 10 minutes. Use the quick-release and carefully remove the lid. Try not to let any water splash onto the tops of the brownies.
Let the brownie bites cool in the mold for a few minutes.
Remove the brownie bites from the mold by using a butter knife to help get them out cleanly. Serve them warm or at room temperature.
Serve immediately or store in an airtight container in the fridge for up to 4 days.
Recipe Tips
- You can use regular all-purpose flour if you aren’t gluten-free.
- You can also replace the almond milk with cow’s milk if you aren’t dairy-free.
- You can use white cane sugar instead of coconut sugar, if you prefer.
- These brownie bites are also great served chilled.
- Store any leftovers in a tightly-covered container in the refrigerator for up to 4 days.
- The total cook time includes 10 minutes for the pot to come to pressure and a 10 minute natural release.
Recipe FAQs
Yes! You can use cow’s milk instead of almond milk in this recipe, if you prefer.
Probably, but I have not tested this recipe using a springform pan or a cake pan. For best results, use the mold I recommend.
Recommended Items
More Instant Pot Dessert Recipes You Might Like
If you like these Instant Pot Brownie Bites, then you might like these other healthy Instant Pot dessert recipes!
- Instant Pot Baked Apples
- Instant Pot Pumpkin Custard
- Instant Pot Pumpkin Spice Cake
- Instant Pot Brown Rice Pudding
Don’t Miss These Easy Chocolate Recipes!
Instant Pot Brownie Bites
The next time a chocolate craving hits, you need to try these easy Instant Pot Brownie Bites. You only need a few ingredients to make these delicious treats that taste like a gooey flourless chocolate cake. This recipe is gluten-free.
- Total Time: 40 minutes
- Yield: 7 1x
Ingredients
- Nonstick cooking spray
- 1/4 cup gluten-free baking flour (you can use all-purpose flour if you are not gluten-free)
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 cup coconut sugar
- 1/3 cup chocolate chips (use dairy-free chocolate chips, if necessary)
- 1 egg, beaten
- 1/4 cup coconut oil, melted (you can use melted butter if you’re not dairy-free)
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsweetened almond milk (you can use cow’s milk if you are not dairy-free)
- 2 cups water
Instructions
- Spray a 7-well silicone mold with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine the flour, cocoa powder, baking powder, coconut sugar, and chocolate chips. Stir to combine.
- Next, add the egg, coconut oil, vanilla extract, and almond milk. Stir to combine.
- Then, use a spoon to divide the batter evenly between the wells of your mold.
- Pour the water into the bottom of the Instant Pot.
- Place the trivet on the bottom of your Instant Pot. Then, place the mold on top of the trivet.
- Lock on the lid and set the time to 10 minutes at high pressure.
- When the cooking time is up, let the pressure come down naturally for 10 minutes. Then, use the quick-release to get rid of any remaining pressure. Carefully remove the lid, trying not to let any water from lid fall onto the tops of the brownies.
- Use oven mitts to remove the trivet and the mold from the Instant Pot.
- Let the brownies cool for a few minutes before removing them from the mold.
- Serve warm or at room temperature.
Notes
- You can use regular all-purpose flour if you aren’t gluten-free.
- You can also replace the almond milk with cow’s milk if you aren’t dairy-free.
- You can use white cane sugar instead of coconut sugar, if you prefer.
- These brownie bites are also great served chilled.
- Store any leftovers in a tightly-covered container in the refrigerator for up to 4 days.
- The total cook time includes 10 minutes for the pot to come to pressure and a 10 minute natural release.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 brownie bite
- Calories: 216
- Sugar: 19.9 g
- Sodium: 26.7 mg
- Fat: 12 g
- Saturated Fat: 8.8 g
- Carbohydrates: 27.1 g
- Fiber: 1.8 g
- Protein: 2.5 g
- Cholesterol: 26.6 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.
Made these little bites tonight with a gluten-free blend, regular sugar, and butter. So delicious and chocolatey. Followed as written and just laid the silicone top on top, not sealed to help keep moisture out as the other reviewer said.
Thank you, Carrie!
Absolutely delicious and so easy! I made the “non-diet” version (regular sugar and chips, melted butter and milk). I do want to include what happened to my first batch. It was taking forever to come to pressure and there was water on the counter. Shortly after cooking started, I got a Burn notice! How can you burn water? For some reason, my pot never sealed and all the water came out. I have the Pro Plus which seals automatically when you twist the lid. I finally got it open and the brownies were like melted lava cakes, only cooked on top. I managed to spoon them out of the molds, put them on a tray and baked them a bit in the air fryer. They don’t look pretty (look like chocolate pancakes) but taste almost as good as the second batch that turned out perfect. One more comment: Similar recipes uses foil or a silicone lid over the egg bites mold to keep moisture out of the brownies.
great idea to put a lid on top. I’m curious, what difference was there between the 1st and 2nd batch, just the difference in your pot coming up to pressure correctly?
You are my new best friend! I just read your instructions on how to use the Instant Pot Duo. Jumped over here to check out this recipe. I ordered the silicone pan and I will make these brownie bites as soon as it arrives! Loving your site here…lifesaver indeed!
Awww that makes me so happy. Enjoy the brownie bites and your new Instant Pot! 🙂
These are out of this world! And to think they are made in the Instant Pot. Amazing!!!
I made these and they were really delicious and moist!!!
So glad you enjoyed them, Judy!
Made the instant pot brownie bites. Easy and delicious.
Carrie…your Brownie Bites were great, a real treat. Thanks for sharing the recipe !
Fantastic, I’m thrilled, Bonnie!
i would really like to make this for my grandkids
What can I do if I do not have a instant pot?
i want to use my oven or air fryer
Thank You
Hi Eileen, thanks for the note! I have not tried this recipe in the oven, but I’m sure it would work. I need to test it though. If you try it, please let me know! I would probably suggest 20 minutes in the oven at 350 or 13-15 minutes in the air fryer at 360 or 370.