Steam-Baked Chewy Malted Brownies

There are, of course, endless options to choose from when you get a craving for brownies, but a few things set this recipe apart from the rest. While some recipes add coffee or espresso powder to amp up the chocolate flavor, I use a generous amount of malted milk powder, which has the same flavor-boosting effect but also adds richness and malted goodness. The baking process is a three-step method but I promise it’s worth it. First, the brownies are baked in the Anova Precision Oven with a touch of steam until the top is slightly puffed, then they’re removed from the oven and dropped a few times until they flatten. The brownies then finish baking in a slightly cooler oven. Dropping the brownies at the mid-way point ensures that the crumb stays nice and fudgy instead of fluffy and cakey. And the second lower oven temperature that is used here gently bakes the brownies until they are perfectly cooked through but still moist and chewy — no need to underbake.