Sous Vide Fudge-y Brownies

I bet you didn't think you could make brownies using the Anova Precision Cooker, right? Sous vide brownies might look a little different than the typical oven recipe — here I've cooked the batter in small canning jars and then cut the results into bars — but they're even less work. I've based this recipe on my favorite brownies, a simple one-bowl recipe from Smitten Kitchen. All you need to do is stir together the batter, transfer it to jars, and pop it into the water bath. The result is a rich, decadent, fudge-like brownie that your friends will never forget.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 195F / 90.6C

Ingredients

• 1 stick (4 ounces/113 grams) unsalted butter
• 3 ounces (85 grams) bittersweet chocolate, chopped
• 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
• 2 large eggs
• 1 teaspoon (5 mL) vanilla extract
• 2/3 cup (83 grams) all-purpose flour
• 1/4 (1.23 mL) teaspoon salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 195ºF (90.6ºC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter.
2. Prepare a double boiler by placing a large bowl over a medium saucepan filled with 1 inch of water. Bring water to a simmer over medium heat.
3. Place butter and chocolate in the bowl of the double boiler and let melt, stirring frequently. (You can also melt the chocolate and butter in the microwave in short, 30-second bursts, stirring after each burst.)
4. Remove the bowl from the double boiler and place on a kitchen towel. Whisk in sugar until combined. Whisk in the eggs, one at a time, until smooth. Whisk in vanilla.
5. Gently fold in flour and salt until just combined.
6. Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles.
7. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let the brownies cool to room temperature.
2. When the brownies are cool, run a knife around the sides of the jars and carefully un-mold the brownies. Using a very sharp knife, slice each brownie into four horizontal slices to form individual pieces. Serve.