Hi Bold Bakers! You know watching my show at this stage that there is more than one
way to skin a cat, we have made cakes in the microwave, we’ve made breakfast tarts in
the toaster oven, and now we are going to make brownies on the stovetop. These insanely
good brownies do not require an oven at all. As always the recipe can be found on my website,
BiggerBolderBaking.com. Okay, let's get started. So first ingredient, chocolate. Now I like
to use a bittersweet chocolate because it has a nice richness to it but you can use
any kind of chocolate you like, something around 72% is preferable. And then next we’re
gonna add in some butter. Now what you want to do is take this pop it into the microwave
until it melts. You can also do this step over a Bain-Marie you just want the chocolate
and the butter to melt together. When the chocolate is melted it’s ready to go, now
I made a bit of a mistake I used a very small bowl I'm gonna transfer it to a larger bowl
because we’re gonna mix all of our ingredients in here together. So one thing when you're
melting you're chocolate just don't let it get too hot because we need it to be kind
of cool. The next ingredient I'm going to add in here is brown sugar now brown sugar
is super important when it comes to brownies. If you can’t find brown sugar however you
can always use white or you can make your own at home, I've got a recipe on my website.
Now we’re gonna add in some salt. Now I always add salt into my brownies because it
just brings out the flavor of all the other ingredients and it just makes them really
tasty so definitely add that in there. And then just a little splash of vanilla extract.
Then just whisk all these ingredients together. So let me tell you why I added in the brown
sugar first this is a little sneaky pastry chef trick, the reason we do it is because
it cools down the chocolate before we add in our eggs so you don't have to worry about
that at all. And there you go, like I said the next thing we’re gonna do is add in
our eggs. So a really common question I get asked is how do you substitute eggs in brownies.
It’s really, really easy go over to my website check out my egg substitute chart and on there
it tells you how, you can replace these eggs with simple flax eggs and that will work really
well. Once they're all in there just whisk it all together. It’s kinda starting to
look like a lava cake, look at that, gorgeous. Now the last few ingredients we’re going
to add in is a little bit of flour, chocolate, and hazelnuts. Just looking at the size of
this batter I probably could have done with an even bigger bowl. So all you want to do
is just very gently whisk it until the flour is fully combined. So it’s just a quick
mix until there's no more flour. Check this out, this is looking amazing. So now I'm just
gonna bring in the tin that I'm gonna cook it in. So here I have an 8x8” brownie tin
this is a very traditional sized tin, mine is GoodCook, I’ll put a link on my website
of where you can get this, honestly you don't have to do it in a tin, if you've got like
maybe a casserole dish or something like that you can also cook in that. Just make sure
the tin that you’re going to cook it in will fit into a bigger pot that you have because
we need for this to go into a bigger pot. Go ahead and pour your batter into your dish
just make sure it’s buttered and lined so you can get out your brownies. Somebody said
to me recently you never scrape the bottom of your bowl and I always do I was trained
this way in school you always scrape every single bit out of your bowl because it’s
all part of the recipe and you need it all in there. Look how much is left! You can already
tell at this stage that these brownies are going to be huge! And incredibly good. Now
the last thing I'm going to do is I'm going to scatter over a few more hazelnuts, and
some more chocolate chips. Now if you don't eat hazelnuts and you want to leave nuts out
altogether that is totally fine you don't have to replace them with anything. So we’re
almost ready to go the last thing I'm going to do is just put a little tin foil hat on
this guy, because you want to make sure that the condensation and the steam doesn't get
into your brownies but they are going to cook underneath the tinfoil. So we got our brownies
now let’s talk saucepan here I have a nice wide saucepan mine is 12” and it will fit
my little tin in there, so here’s the deal, we’re gonna take a plate, and you're gonna
turn it upside down and just place it in the bottom of your saucepan. Now what this plate
is going to do is work as a trivet it’s going to separate the bottom of the pot from
your brownies so they're not directly sitting on top. This is really, really important.
Just a little word of advice, don't use your mammy’s fine china because I don't want
emails from people okay? So just use just a regular old plate. And then because these
brownies are cooked by steam we need water, so I'm gonna pour in some boiling water to
the bottom of this plate. And then what we're gonna do is pop on a lid, make sure your saucepan
has a lid because you absolutely need it, and then turn it on to a medium heat, and
let it come to a nice simmer you don't want a hard rolling boil, but you want a good simmer.
So our water has come to a simmer I'm going to remove the lid, and then carefully place
in your brownies if you need help with this then ask for it. And then straight away back
on with our lid. Here is the really important thing that you have to note when making something
on the stovetop, you wanna make sure that you keep on topping it up every 15, 20 minutes
or so with boiling water because the water evaporates and it boils off so you want to
make sure that there's always water on there to create steam. So now these are stovetop
brownies the beauty about these guys is that they steam so they're really lovely and soft
it’s not a dry bake like an oven. However, if you do want to bake this recipe in an oven
you can bake it 350ºF/180ºC for roughly around 40 minutes or so just until you get
that nice fudgy center. So we’re gonna let this simmer away for around an hour, an hour
and 15 minutes, they do take quite a while because they are so thick, but at the end
I'm gonna show you what you're looking for when they're done. So I did have a little
peak a few minutes ago and my brownie’s looking really good so I'm gonna turn off
my pot, and with my oven mitts very carefully lift it out. Oh my gosh this weighs a ton.
So come here to me let me show you what it’s gonna look like when it’s finished. So as
you can see if I shake it a little bit it does look a little bit runny but that is perfect
this is what we’re going for. Because what we have to do is set this over to the side
let the brownies go completely cold and then they will set up themselves. So it’s been
a while and my brownies have completely cooled down and as you can see just like I said they've
firmed up so these are perfect, now I want to show you what they look like on the inside
because you're not gonna believe it. So now check this out, these aren't chewy brownies
when you steam them like this they end up being incredibly fudgy so all of that there,
that I straight up legit fudge. I’ve got chocolate on my fingers, I've got chocolate
everywhere. These taste absolutely amazing, the difference between these brownies and
my previous brownies is that these are like baked fudge, they're incredibly rich, really
fudgy and just thick and dense but in a really good way. So these brownies will keep at room
temperature for 3-4 days and they'll only get better. Also they freeze really well.
So right now head over to BiggerBolderBaking.com and get this recipe and lots more recipes
that you can make without an oven. I’ll see you back here really soon for more BiggerBolderBaking.com.