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