Brownies & Bars

Simple Stovetop Brownies

4.45 from 36 votes
Incredibly moist, impossibly chocolatey, my Simple Stovetop Brownies recipe is perfect if you can't or don't want to use your oven!
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Hi Bold Bakers!

We all know that there can be more than one path to a goal when it comes to baking! I’ve have made cakes in the microwave, breakfast tarts in the toaster oven, and now I’m sharing my recipe for making brownies on the stove top!

You heard correctly: no oven needed for these brownies! My Simple Stovetop Brownies are deeply chocolaty and super moist thanks to the steam that cooks them. You will never think about brownies the same way again!

What Kind of Pan Do You Use for Stovetop Brownies?

I cooked my brownies in a traditional 8×8 inch square pan because I wanted them to look like classic brownies. If you don’t have a brownie pan or a large pan that you can set your tin inside to steam, you can use any size or shape dish as long as it will fit in your pot. Please factor in that if you use a smaller or larger dish your bake time will vary.

 

When Do You Know Stovetop Brownies Are Done?

The brownies steam when they’re covered with foil to keep water from getting into the brownies. They cook gently in the water bath and are done when they are firm around the edges and slightly wobbly in the center. They may appear to be underdone, but have no fear, the brownies set up as they cool and are incredibly moist!

What Other Ways Can You Make Brownies?

I pride myself on giving all you Bold Bakers options when it comes to how you make your favorite desserts. Brownies are one of my favorite desserts so I’ve tried to make them every which way. From my Best Ever Brownies to my Microwave Brownies, I have got you covered.

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Can I Bake These Stovetop Brownies?

While this recipe really is all about giving the stove top a try, you can bake these at brownies at 350°C (180°C) in an 8×8 inch pan for about 35-40 minutes.

How Do I Store Stovetop Brownies?

These brownies will last for up to 4 days covered in cling wrap and stored at room temperature. They also freeze very well and can be kept in the freezer for up to 3 weeks. To defrost just remove from the freezer and allow to sit at room temperature until no longer frozen.

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Tips and Tricks to Making Stovetop Brownies:

  • You can bake the brownies at 350°F (180°c) for roughly 40-45 minutes.
  • Always start with room temperature eggs as they blend easily with the other ingredients. 
  • To bring your eggs to room temperature faster, place them in a bowl of hot water for about 15 minutes
  • Use coconut or date sugar if you do not want to use brown sugar
  • Replace hazelnuts with any other nut you like — or leave them out
  • Whatever nuts you use, always toast nuts before adding them into things —this really develops the flavor and crunch
  • Use white chocolate chips instead of regular
  • Make these stovetop brownies in a casserole dish of your choice

Try My Other Brownie Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Simple Stovetop Brownies Recipe

4.45 from 36 votes
Incredibly moist, impossibly chocolatey, my Simple Stovetop Brownies recipe is perfect if you can't or don't want to use your oven!
Author: Gemma Stafford
Servings: 16 Brownies
Prep Time 25 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 55 mins
Incredibly moist, impossibly chocolatey, my Simple Stovetop Brownies recipe is perfect if you can't or don't want to use your oven!
Author: Gemma Stafford
Servings: 16 Brownies

Ingredients

  • 2 1/3 cups (14oz/400g) bittersweet chocolate, divided
  • 14 tablespoons (7oz/200g) butter
  • 2 cups (12oz/340g) brown sugar
  • 6 eggs*, at room temperature
  • 1 cup (5oz/142g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (2 ½oz/71g) hazelnuts, toasted and roughly chopped

Instructions

  • Butter and line an 8x8 baking tin with parchment paper then set aside. 
  • Place half the chocolate and all the butter in a large microwave-safe bowl and microwave in 30-second increments, until the chocolate has melted. Whisk together until smooth and shiny, being careful not to over-mix. Set aside to cool slightly. 
  • To the chocolate, add the sugar, eggs, and flour. Whisk to combine then fold in the remaining half chocolate and hazelnut. 
  • Transfer the mixture into the prepared tin then cover the brownies with a layer of tin foil, making sure it's sealed nice and tight. 
  • Now head over to the stove top: Lay an upside-down plate in the bottom of a wide and deep saucepan and fill with water until it almost reaches the top of the plate. Important notes: You need the saucepan to be wider than the cake pan, and deep enough for the brownies to rise with the lid on.
  • Bring the water to a simmer over medium heat. Once simmering, careful place in the cake pan to sit on top of the plate. You don't want the cake pan to be sitting in water, it is to be just over it.
  • Steam for about 90 minutes. NOTE: It’s important to top up with hot water if you see it running low during the cooking process. 
  • Once set but still a slight jiggle in the middle, wearing oven mitts carefully remove from pan. Set aside to cool completely in the pan. 
  • Cut your brownies into your desired sized squares. Enjoy warm with vanilla ice cream.
  • Store at room temperate for up to 3-4 days. They also freeze really well for up to 8 weeks. 

Recipe Notes

The eggs in this recipe can be replaced with a flax egg. 

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Comments & Reviews

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Daizy
Guest
Daizy
1 month ago

Can I add coffee powder to the recipe?

Sabreen
Guest
Sabreen
1 month ago

Hi what can I use if I don’t have aluminum foil they don’t sell it in my country I have the plastic one. Will that work?

Cristel
Guest
Cristel
1 month ago

Mine was a disaster. The plate broke and water came inside and mixed with my cakebatter. What a waste of all my ingredients :(((((

Tinagons
Member
Tinagons
2 months ago

Hi Gemma I just wanted to let you know that I am trying the stove top brownies but was wondering if we need to add in a little baking powder?did we miss something?

Vandana Gupta
Guest
Vandana Gupta
2 months ago

Please give an eggless brownies recipe

Jayshree
Guest
Jayshree
2 months ago

How much flax egg?

Liz
Guest
Liz
2 months ago

Measurements of ingredients for 9 x 13 pan?

Daisy fatim
Member
Daisy fatim
3 months ago

I used your best ever brownie recipe and made some brownies on the stove top and they came out really well..my friends n family are huge fans of it now…!! ????

Mary
Guest
Mary
4 months ago

Hi, can I substitute olive oil or canola oil for butter without altering the results? How about honey for brown sugar?

Thanks

farzina
Member
farzina
4 months ago

Hi Gemma,
I tried this recipe and it turned out to be fantastic and kids liked it a lot.
However i would like to know of i will get same result of i replace the all purpose flour with coconut flour? And if so, do i need same amount of coconut flour?
Thanks again for all those lovely recipes

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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