Sous Vide Fudge-y Brownies

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Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 195 F / 90.6 C
Recipe Time
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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.
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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

  • 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.

  • 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.

  • 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.)

  • 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.

  • Step 5

    Gently fold in flour and salt until just combined.

  • 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.

  • 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.

    • Finishing Steps

    • Step 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.

    • Step 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.

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195 F / 90.6 C Recipe Temp
Recipe Time
Prep Time