Steam-Baked Classic Brownies
Sharee
September 14, 2023
These decadent chocolate brownies always turn out perfectly cooked when using the steam function of the Anova Precision Oven.
You can choose the final texture—fudgy or cake-like—by changing the baking time. Fifteen minutes of baking will yield thick and ooey-gooey brownies, while 20 minutes will give you fluffier, cakey brownies. Don’t bake them any longer than 25 minutes, though.
Serves
16
Prep Time
00:10
Cook Time
00:15
4.5 (2)
1936
Ingredients
2 large
eggs
1 cup
granulated sugar
8 Tbsp (1 stick)
unsalted butter, melted and cooled
2 Tbsp
vegetable oil
1.5 tsp
vanilla extract
1 cup
all-purpose flour
½ cup
cocoa powder
⅛ tsp
sea salt
Steps
1. Preheat Oven and Prep Pan
Rack
Heat the oven for baking. Grease an 8-inch square baking dish with butter or nonstick oil spray.
Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear
2. Beat Eggs
In a large bowl, beat the eggs with a hand mixer until homogenous and frothy, about 1 minute.
3. Add Sugar
Add the sugar and beat until the mixture has lightened in color and falls in ribbons off of the mixer, about 1 minute.
4. Add Remaining Wet Ingredients
Add the butter, oil, and vanilla. Beat until smooth, about 1 minute.
5. Mix Dry Ingredients
In a second large bowl, whisk together the flour, cocoa, and salt.
6. Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients. Beat just until combined. Do not over-mix or the brownies will be tough. The batter will be quite thick.
7. Transfer to Pan
Pour the batter into the prepared pan and smooth the top.
8. Bake
Rack
Bake until the brownies have reached your desired doneness, 15 to 20 minutes (see note).
Sous Vide Mode: Off
Steam: 30%
Temp: 325°F
Heat: Rear
00:15 Timer
9. Cool, Slice, and Serve
Let the brownies cool in the pan for 5 minutes, then cut into squares and transfer to a wire rack to finish cooling. Serve with ice cream, whipped cream, sprinkles, and/or chocolate syrup.
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