Instant Pot Brownie Bites – Gluten Free

Instant Pot Brownie Bites are a delicious little treat.  These moist, chocolate, pressure cooker bites will be a little slice of heaven for those that have to avoid gluten!

This gluten free brownie recipe will become a staple in your home.  It is a very easy recipe to prepare and is loaded with flavour.

This recipe yields between 10 and 12 bites depending on how big you want the finished bite to be.

Instant Pot Brownie Bites will not last long because no one will believe they are gluten free.  So get ready to share!

Enjoy every mouthful of these chewy, chocolate morsels.  I am sure they will become a go to dessert recipe in your house as well!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Brownie Bites I melted some margarine in a microwave safe measuring cup.  I used medium power for about 40 seconds and then checked it.

Once the margarine was ready I added in some granulated sugar, Bob’s Red Mill Gluten Free All Purpose Flour, cocoa, baking powder and xanthan gum.

I used a wooden spoon to blend these ingredients together well.

When the ingredients were blended I added in 2 large eggs and a bit of vanilla extract.

I used the wooden spoon again to stir in the eggs and vanilla extract until they were well incorporated and the batter was smooth.

The next step is optional.  I have made Brownie Bites with the addition of mini chocolate chips and without.  Both variations were delicious.

If using mini chocolate chips add them at this point and fold them into the batter.

Next I greased my egg bite molds.

Then I scooped the batter into each mold filling about 2/3 full.  Depending on how big you want your bites you will fill between 10 and 12 molds.  

I put a bit of water into the empty molds.

I also added about 2 cups of water to the Instant Pot.

Then I sprayed my silicone lid with cooking spray as well as a piece of tinfoil.  I only have one silicone lid.  I covered both egg bite molds before placing them in the Instant Pot.

After both egg bite molds were in the Instant Pot I placed the lid on, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting positon.

Then I carefully removed the molds and immediately uncovered the Brownie Bites.

I allowed the Bites to cool in the pans for about 15 minutes before inverting them onto a cooling rack to finish cooling.

Once cooled, the Brownie Bites were ready to serve.

Young and old alike, whether they can eat gluten or not, will devour this delicious and easy to make dessert!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some other “Bite” recipes you may enjoy…

Instant Pot Brownie Bites are a delicious little treat.  These moist, chocolate, pressure cooker bites will be a little slice of heaven for those that have to avoid gluten!

Yield: 10

Instant Pot Brownie Bites - Gluten Free

Instant Pot Brownie Bites are a delicious little treat.  These moist, chocolate, pressure cooker bites will be a little slice of heaven for those that have to avoid gluten!

Instant Pot Brownie Bites are a delicious little treat.  These moist, chocolate, pressure cooker bites will be a little slice of heaven for those that have to avoid gluten!

Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes

Ingredients

  • 1/2 cup margarine or butter
  • 1 cup granulated sugar
  • 3/4 cup Bob's Red Mill Gluten Free All Purpose Flour
  • 1/3 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 2 cups water for Pot
  • Optional:
  • 1/3 cup mini chocolate chips (regular or dairy free)

Instructions

    1. Spray egg bite molds with oil or cooking spray.
    2. Melt 1/2 cup margarine or butter in a large microwaveable bowl.
    3. Add the granulated sugar, Bob's Red Mill Gluten Free All Purpose Flour, cocoa, baking powder and xanthan gum to the bowl.
    4. Blend ingredients well.
    5. Add 2 eggs and the vanilla extract and beat them into the ingredients already in the bowl.
    6. Fold in mini chocolate chips if using.
    7. Scoop into molds. Fill about 2/3 full.
    8. Cover molds with sprayed silicone lid or tinfoil.
    9. Put the 2 cups of water into the Instant Pot.
    10. Stack molds onto trivet and lower into Pot.
    11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.
    12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting positon.
    13. Carefully remove the molds and uncover them immediately.
    14. Allow to cool before inverting onto a cooling rack to finish cooling the bites.
    15. Once cooled, serve and enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 269Total Fat: 13gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 40mgSodium: 75mgCarbohydrates: 35gFiber: 1gSugar: 23gProtein: 3g

 

2 Comments

  • Penny Mccort November 17, 2020 at 11:51 am

    I am also egg-free. Do you know if these can be done substituting with flax egg?

    Reply
    • Kathleen November 17, 2020 at 1:39 pm

      Hi Penny,
      I have never used the flax egg you mention so cannot advise you. If you do try it please let us know how it turns out.
      Take care,
      Kathleen

      Reply

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