Steam-Baked Chewy Malted Brownies

Susan Vu
Susan Vu
April 5, 2023
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.
Prep Time
Cook Time
Steam-Baked Chewy Malted Brownies
5 (1)
2 sticks (8 oz/227g)
unsalted butter, plus more for greasing the pan
8 oz (227g)
good-quality semi-sweet chocolate chips (about 1 1/4 cups)
⅔ cup (57g)
unsweetened Dutch-process cocoa powder, divided
1.5 tsp
kosher salt
1 cup (140g)
all-purpose flour
½ cup (55g)
malted milk powder
1.25 cups (250g)
granulated sugar
½ cup (100g)
light brown sugar, packed
1 Tbsp
vanilla extract
5 large
eggs plus 1 large yolk, at room temperature
1.5 cups
optional mix-ins such as chocolate chips, toasted and chopped nuts, candy-coated chocolate candies, crumbled pretzels, crushed potato chips, etc.

1. Preheat the Oven and Prepare the Pan

Grease a 9- by 13-inch (23- by 33-cm) metal cake pan with butter and line with two pieces of parchment paper, leaving overhang on all sides. Use several small heat-proof binder clips to attach the parchment paper to the cake pan. This will prevent the paper from blowing onto the brownies during the baking process. Grease the parchment with additional butter.
Sous Vide Mode: Off
Steam: 25%
Temp: 320°F
Heat: Rear

2. Melt the Butter

In a medium saucepan over medium heat, add the butter and cook, stirring occasionally, until the butter is just melted, 3 to 5 minutes. Turn off the heat, and add the 8 ounces chocolate chips, half of the cocoa powder, and the salt. Whisk until combined and let cool for 10 minutes.
Melt the Butter

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, malted milk powder, and the remaining cocoa powder. Set aside. 
Mix the Dry Ingredients

4. Beat the Eggs and Sugar

In a large bowl or stand mixer bowl, combine the granulated sugar, brown sugar, vanilla extract, eggs, and egg yolk. Beat with an electric mixer on high speed or the stand mixer on medium-high until the mixture goes from dark brown and loose to creamy white and aerated, 3 to 5 minutes.
Beat the Eggs and Sugar

5. Finish the Batter

Add the slightly cooled butter and chocolate mixture and beat until smooth. Add the flour mixture and use a rubber spatula to gently stir until combined. Fold in the mix-ins (if using). Scrape the batter into the prepared cake pan and smooth it out with a rubber spatula.
Finish the Batter

6. Bake Until Lightly Puffed

Transfer to the oven and bake until the top is lightly puffed, about 20 minutes.
Bake Until Lightly Puffed
Sous Vide Mode: Off
Steam: 25%
Temp: 320°F
Heat: Rear
00:20 Timer

7. Remove From the Oven and Drop the Cake Pan

Use oven mitts or dry kitchen towels to remove the cake pan from the oven then lightly drop the pan on a flat surface 2 to 4 times until the brownies deflate slightly. (There might be cracks on the outer edge of the brownies and that is okay.)
Remove From the Oven and Drop the Cake Pan

8. Adjust the Oven Temperature

Sous Vide Mode: Off
Steam: 25%
Temp: 310°F
Heat: Rear

9. Finish Baking

Once the new oven temperature is reached, return the cake pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out with very moist, fudgy crumbs stuck to it, 15 to 20 minutes.
Finish Baking
Sous Vide Mode: Off
Steam: 25%
Temp: 310°F
Heat: Rear
00:15 Timer

10. Cool and Cut the Brownies

Set the brownies on a cooling rack and cool completely in the pan, about 2 hours. Use the parchment paper to lift the cooled brownies out of the pan, cut into 24 bars, and serve.
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