These Simple Stovetop Brownies are a game-changer for anyone craving rich, fudgy indulgence without the oven. In just 25 minutes of prep, you’ll whip up a batter that transforms into decadent squares with a crackly top and gooey center. The deep cocoa flavor, balanced with a hint of sweetness, is pure comfort in every bite. Perfect for busy days or spontaneous dessert cravings, this recipe proves that stovetop magic can rival any baked treat.
With a total time of 1 hour and 55 minutes, these brownies are worth every moment. The texture is irresistibly dense yet soft, with a melt-in-your-mouth quality that’s hard to resist. Whether you’re sharing with friends or savoring solo, these brownies are a sensory delight—warm, chocolatey, and utterly satisfying. Let’s make dessert simple, delicious, and unforgettable.
What You’ll Need for Simple Stovetop Brownies
- 2 1/3 cups (14oz/400g) bittersweet chocolate, divided (use high-quality chocolate for best results)
- 14 tablespoons (7oz/200g) butter (unsalted, softened)
- 2 cups (12oz/340g) brown sugar (packed)
- 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 (substitute with walnuts or omit for nut-free)
How to Make Simple Stovetop Brownies
- Prepare the pan: Butter and line an 8×8 baking tin with parchment paper. Set aside.
- Melt the chocolate and butter: Place half the chocolate and all the butter in a large microwave-safe bowl. Microwave in 30-second increments, stirring until melted and smooth. Let cool slightly.
- Mix the batter: Add the brown sugar, eggs, and flour to the chocolate mixture. Whisk until combined. Gently fold in the remaining chocolate and hazelnuts.
- Transfer to the pan: Pour the batter into the prepared tin. Cover tightly with a layer of tin foil.
- Set up the stovetop steamer: Place an upside-down plate in a wide, deep saucepan. Fill with water until it almost reaches the top of the plate. Bring to a simmer over medium heat.
- Steam the brownies: Carefully place the cake pan on top of the plate. Ensure the pan isn’t sitting in water. Cover and steam for 90 minutes, topping up with hot water if needed. The brownies are done when set but still have a slight jiggle in the center.
- Cool and serve: Using oven mitts, remove the pan from the saucepan. Let cool completely in the pan before cutting into squares. Serve warm with vanilla ice cream.
- Store: Keep at room temperature for 3-4 days or freeze for up to 8 weeks.
Perfect Pairings: Sauce and Topping Ideas
Take your Simple Stovetop Brownies to the next level with delicious sauces and toppings. Drizzle warm caramel sauce or chocolate ganache over the top for extra indulgence. For a refreshing twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Crushed hazelnuts or a sprinkle of sea salt can also add a delightful crunch and flavor contrast.
Storage and Reheating Tips
Store your brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 8 weeks. To reheat, pop them in the microwave for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5 minutes. They’ll taste just as fresh and gooey as the day you made them!
Recipe Variations to Try
Experiment with different flavors to make these brownies your own. Swap the hazelnuts for walnuts or pecans, or add a handful of dried cherries for a fruity twist. For a richer chocolate experience, use dark chocolate instead of bittersweet. If you’re feeling adventurous, mix in a tablespoon of espresso powder to enhance the chocolate flavor.
Equipment Guidance for Success
Ensure you have the right tools for this stovetop method. Use a wide and deep saucepan that’s larger than your baking tin to allow proper steaming. An upside-down plate or a heatproof trivet is essential to keep the cake pan elevated above the water. Don’t forget oven mitts for safely handling the hot pan during and after cooking.
Common Questions Answered
Wondering if the brownies are done? They should have a slight jiggle in the center when you remove them from the heat—this ensures they stay fudgy. If you’re out of hazelnuts, feel free to omit them or substitute with another nut. And yes, you can bake these in the oven at 350°F (175°C) for 25-30 minutes if you prefer, but the stovetop method gives them a unique, moist texture.
Simple Stovetop Brownies
Ingredients
- 2 1/3 cups bittersweet chocolate, divided 14oz/400g
- 14 tablespoons butter 7oz/200g
- 2 cups brown sugar 12oz/340g
- 6 eggs*, at room temperature
- 1 cup all-purpose flour 5oz/142g
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup hazelnuts, toasted and roughly chopped 2 ½oz/71g
Instructions
- Butter and line an 8×8 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.
