Cakes & Bread
Steamed Fudgy Brownies (No Oven Needed) — Foolproof for Beginners
Prep
20 min
Cook
40 min
Servings
16
Level
Easy
These steamed brownies are the perfect solution if you don't have an oven but are craving moist, fudgy chocolate brownies. They have that classic dense brownie texture while still staying moist thanks to the right steaming trick, with a layer of chocolate that melts perfectly in every bite. Great as an afternoon snack or a special treat that'll have anyone hooked.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams dark cooking chocolate, roughly chopped
- 150 grams margarine
- 180 grams granulated sugar
- 4 eggs
- 150 grams medium-protein all-purpose flour
- 30 grams cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 3 tbsp chocolate sweetened condensed milk
- 50 grams chocolate chips
- 1 tbsp cooking oil, for greasing the pan
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👩🍳 Instructions
- 1 Prepare a 20x20 cm (8x8 inch) square baking pan, lightly grease it with cooking oil, then line it with parchment paper. Set aside.
- 2 Heat a steamer pot over medium heat, fill with enough water and bring to a boil. Wrap the pot lid with a clean cloth so condensation doesn't drip onto the batter.
- 3 Melt the dark cooking chocolate and margarine using a double-boiler technique (a pan set over a pot of boiling water), stirring gently until completely melted and well combined, about 5-7 minutes. Remove from heat and let cool until just warm.
- 4 In a separate bowl, whisk the eggs and granulated sugar by hand (no mixer needed) for 3-4 minutes until the sugar is slightly dissolved and the mixture is lightly foamy; it doesn't need to be thick or leave a ribbon trail.
- 5 Pour the warm melted chocolate mixture into the egg mixture little by little, stirring continuously so the eggs don't cook.
- 6 Sift the all-purpose flour, cocoa powder, baking powder, and salt into the batter. Fold gently with a spatula using the folding technique until no flour lumps remain; don't overmix.
- 7 Add the chocolate sweetened condensed milk, and fold again until the batter is smooth and glossy.
- 8 Pour half of the batter into the pan and spread evenly. Sprinkle chocolate chips in the middle, then pour the remaining batter on top and smooth the surface.
- 9 Steam the batter over medium heat for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the brownies; if only a few moist crumbs come out (not raw batter), it's perfectly done.
- 10 Remove the brownies and let cool at room temperature for at least 30 minutes before cutting so the texture sets and doesn't fall apart when sliced.
- 11 Cut the brownies into 16 squares, and serve immediately or store in an airtight container.
💡 Tips
• Make sure to wrap the steamer pot lid with a clean cloth so condensation doesn't drip down and make the brownie surface holey or soggy.
• Use dark cooking chocolate with at least 55% cocoa content for a strong chocolate flavor that isn't too sweet.
• Don't overmix the batter once the flour is added so the brownies stay dense and fudgy, not dry like a cake.
• The brownies will be easier to cut neatly if chilled in the refrigerator for 1 hour before slicing.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
11 g
Fat
22 g
Carbs
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