Chunky Chocolate Brownies

Emily Rhodes
Emily Rhodes
November 17, 2021
Soft-centered, fudgy brownies with just a hint of a thin, crackly top are easy to achieve when you bake them with added steam! This recipe produces a deeply chocolatey brownie studded with milk chocolate pieces. For something different, switch out the milk chocolate for white, or an equal weight of toasted pecans. In the batter, use the best chocolate and cocoa you can get—you'll taste the difference. Use a chocolate with somewhere between 55 and 70% cocoa solids, and a good Dutch-processed cocoa powder for best results.
Prep Time
Cook Time
Chunky Chocolate Brownies
4 (3)
⅓ cup (75g)
unsalted butter
10 oz (280g)
dark chocolate (55 to 70% cocoa solids), chopped
¾ cup (125g)
firmly packed brown sugar
⅓ cup (75g)
superfine sugar
3 large
1.5 tsp
vanilla extract
⅔ cup (100g)
all-purpose flour
⅓ cup (50g)
Dutch-process cocoa powder
8 oz (225g)
milk chocolate chips or chunks

1. Preheat the Oven and Prepare Pan

Lightly grease a 9- by 13-inch (23- by 33-cm) pan and line with parchment paper to extend up 2 sides.
Sous Vide Mode: Off
Steam: 50%
Temp: 338°F
Heat: Rear

2. Melt Butter and Chocolate

Melt the butter in a small saucepan over low to medium heat. Tip in the dark chocolate and immediately remove from heat. While stirring occasionally, let the residual heat from the pan melt the chocolate.
Melt Butter and Chocolate

3. Beat Sugars and Eggs

Combine the sugars, eggs, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the eggs are very thick and the sugar has dissolved, 7 to 8 minutes.
Beat Sugars and Eggs

4. Add Remaining Ingredients

Reduce the mixer speed to low and pour in the chocolate and butter mixture, mixing just to combine. Remove the bowl from the mixer and sift in the flour and cocoa. Fold gently to almost combine, then fold in the milk chocolate chips, mixing just until the batter is smooth and there are no visible streaks of flour.
Add Remaining Ingredients

5. Bake

Scrape the mixture into the prepared pan and smooth the top. Transfer to the oven and bake until the brownies are just set and the top is glossy and papery. Do not overbake; they should not be firm when pressed. A thermometer inserted into the middle of the pan (not touching the base of the pan) should read 180 to 190°F (82 to 88°C) for soft brownies or up to 200°F (93°C) for firmer, cakier brownies.
Sous Vide Mode: Off
Steam: 50%
Temp: 338°F
Heat: Rear
00:20 Timer

6. Cool and Serve

Let the brownies cool completely in the pan before lifting the slab onto a board and cutting into bars or squares. For a very clean cut, refrigerate the cooled brownies for a couple of hours and cut with a hot knife. Serve.
Cool and Serve
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