Sous Vide Fudge-y Brownies
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 16
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
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Step 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.
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Step 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.
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Step 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.)
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Step 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.
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Step 5
Gently fold in flour and salt until just combined.
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
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.
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Step 1
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.