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Simple Stovetop Brownies

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Incredibly moist, impossibly chocolatey, my Simple Stovetop Brownies recipe is perfect if you can’t or don’t want to use your oven!


Hi Bold Bakers!

We all know that there can be more than one path to a goal when it comes to baking! I’ve have made cakes in the microwave, breakfast tarts in the toaster oven, and now I’m sharing my recipe for making brownies on the stove top!

You heard correctly: no oven needed for these brownies! My Simple Stovetop Brownies are deeply chocolaty and super moist thanks to the steam that cooks them. You will never think about brownies the same way again!

What Kind of Pan Do You Use for Stovetop Brownies?

I cooked my brownies in a traditional 8×8 inch square pan because I wanted them to look like classic brownies. If you don’t have a brownie pan or a large pan that you can set your tin inside to steam, you can use any size or shape dish as long as it will fit in your pot. Please factor in that if you use a smaller or larger dish your bake time will vary.

 

When Do You Know Stovetop Brownies Are Done?

The brownies steam when they’re covered with foil to keep water from getting into the brownies. They cook gently in the water bath and are done when they are firm around the edges and slightly wobbly in the center. They may appear to be underdone, but have no fear, the brownies set up as they cool and are incredibly moist!

What Other Ways Can You Make Brownies?

I pride myself on giving all you Bold Bakers options when it comes to how you make your favorite desserts. Brownies are one of my favorite desserts so I’ve tried to make them every which way. From my Best Ever Brownies to my Microwave Brownies, I have got you covered.

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Can I Bake These Stovetop Brownies?

While this recipe really is all about giving the stove top a try, you can bake these at brownies at 350°C (180°C) in an 8×8 inch pan for about 35-40 minutes.

How Do I Store Stovetop Brownies?

These brownies will last for up to 4 days covered in cling wrap and stored at room temperature. They also freeze very well and can be kept in the freezer for up to 3 weeks. To defrost just remove from the freezer and allow to sit at room temperature until no longer frozen.

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Tips and Tricks to Making Stovetop Brownies:

  • You can bake the brownies at 350°F (180°c) for roughly 40-45 minutes.
  • Always start with room temperature eggs as they blend easily with the other ingredients. 
  • To bring your eggs to room temperature faster, place them in a bowl of hot water for about 15 minutes
  • Use coconut or date sugar if you do not want to use brown sugar
  • Replace hazelnuts with any other nut you like — or leave them out
  • Whatever nuts you use, always toast nuts before adding them into things —this really develops the flavor and crunch
  • Use white chocolate chips instead of regular
  • Make these stovetop brownies in a casserole dish of your choice

Try My Other Brownie Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

4.38 from 32 votes
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Simple Stovetop Brownies Recipe
Prep Time
25 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
 

Incredibly moist, impossibly chocolatey, my Simple Stovetop Brownies recipe is perfect if you can't or don't want to use your oven!

Course: Dessert
Cuisine: American
Servings: 16 Brownies
Author: Gemma Stafford
Ingredients
  • 2 1/3 cups (14oz/400g) bittersweet chocolate, divided
  • 14 tablespoons (7oz/200g) butter
  • 2 cups (12oz/340g) brown sugar
  • 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
Instructions
  1. Butter and line an 8x8 baking tin with parchment paper then set aside. 

  2. 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. 

  3. To the chocolate, add the sugar, eggs, and flour. Whisk to combine then fold in the remaining half chocolate and hazelnut. 

  4. 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. 

  5. 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.

  6. 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.

  7. 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. 

  8. 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. 

  9. Cut your brownies into your desired sized squares. Enjoy warm with vanilla ice cream.

  10. Store at room temperate for up to 3-4 days. They also freeze really well for up to 8 weeks. 

Watch the Recipe Video!

Recipe Notes

The eggs in this recipe can be replaced with a flax egg. 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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70 Comments

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  1. Natalia Gonsalves on September 8, 2019 at 1:08 am

    Hi Gemma I just wanted to let you know that I am trying the stove top brownies but was wondering if we need to add in a little baking powder?did we miss something?

    • Gemma Stafford on September 8, 2019 at 10:03 am

      Hi Natalia. Most brownie recipes don’t have any raising agent and that’s what makes them fudgy, and not cake like. My Brownies and blondie recipes generally don’t have them.

  2. Vandana Gupta on September 5, 2019 at 12:37 am

    Please give an eggless brownies recipe

  3. Jayshree on September 4, 2019 at 10:27 pm

    How much flax egg?

  4. Liz on August 22, 2019 at 11:12 am

    Measurements of ingredients for 9 x 13 pan?

    • Gemma Stafford on August 23, 2019 at 5:52 pm

      Hi Liz! You can use this recipe for that sized tin ,but the brownies would be not as thick. If you are, you can try to make a double of the recipe. Gemma ?

  5. Daisy Fatim on July 30, 2019 at 5:11 am

    I used your best ever brownie recipe and made some brownies on the stove top and they came out really well..my friends n family are huge fans of it now…!! ?

    • Gemma Stafford on July 30, 2019 at 8:08 am

      I’m thrilled to hear that, Daisy! Thanks for trying t out 🙂

      Gemma.

  6. Mary on July 16, 2019 at 1:55 am

    Hi, can I substitute olive oil or canola oil for butter without altering the results? How about honey for brown sugar?

    Thanks

    • Gemma Stafford on July 17, 2019 at 1:32 am

      Hi Mary,
      every time you change an ingredient in a recipe you change the result. The recipe is also relevant to this, it will work better in some recipes than in others.
      The best oil to use in baking, in general, will be a lightly flavored oil, usually a vegetable oil, or a seed oil like flaxseed or sunflower.
      If you replace butter with oil you need to reduce the amount suggested by the recipe, butter is more than just fat. You also need to remember that oil is a liquid ingredient, so it cannot be rubbed in to a recipe, which also affects the result. works best when replacing melted butter.
      Honey too is a liquid sugar – you can replace the brown sugar with this, but I would reduce the amount.
      all of this will be a bit of an experiment Mary but I think you can do it successfully,
      Gemma 🙂

  7. farzina on July 14, 2019 at 2:22 am

    Hi Gemma,
    I tried this recipe and it turned out to be fantastic and kids liked it a lot.
    However i would like to know of i will get same result of i replace the all purpose flour with coconut flour? And if so, do i need same amount of coconut flour?
    Thanks again for all those lovely recipes

    • Gemma Stafford on July 15, 2019 at 1:41 am

      Hi there,
      you can never replace all-purpose flour 1:1 with coconut flour in a recipe. These are totally different flours in the way they absorb fluids and how they react with other ingredients. You can take a look at this recipe (https://www.biggerbolderbaking.com/keto-brownies-best-fudgy/) which uses almond flour, or you can try replacing the all-purpose flour in the stovetop recipe with almond flour + coconut flour in the ratio of 3:1, that is three times the amount of almond flour to coconut flour, that will work well.
      I hope this is of help,
      Gemma 🙂

  8. Ritchie Ann L. Salvame on July 2, 2019 at 8:42 am

    Hi! Can I steam this in a rice cooker steamer? If yes, do I need to boil the water first? Thanks!

    • Gemma Stafford on July 2, 2019 at 5:31 pm

      Hi! Yes you can absolutely steam the brownies in your rice cooker! that is not problem at all. Use whatever you have at home. If you boil your water, it would help the brownies get to temperature faster. So go for it! Gemma ?

      • Ritchie Ann L. Salvame on July 4, 2019 at 6:50 pm

        Thanks so much Gemma! I will definitely try this. ❤️

  9. Marzia Andleeb Raunakh on May 24, 2019 at 12:12 am

    Hi Gemma,

    This is the first time I’ve made any of your recipes and the first time I’ve made brownies.. They came out perfect.. It honestly couldn’t have been more easier or tastier.. You really are a blessing to the baking community.. Thank you.. ?

    • Gemma Stafford on May 27, 2019 at 1:38 am

      Aw I’m really delighted to hear that! Thank you for being apart of the community.

      Best,
      Gemma.

  10. Amanda on May 17, 2019 at 8:49 am

    Hi Gemma!
    Hoped you can answer a few questions before I try this one out.

    1. Are these any “fudgier” than your best-ever brownie recipe?

    2. will baking these in the oven make them any less dense/fudgy?

    3. If these are baked in the oven, will they still need to be covered in foil?

    4. Is it necessary to mix in half the choclate, unmelted or can all of it be melted with the butter? (i.e. no chocolate chips in the finished brownie)

    • Gemma Stafford on May 18, 2019 at 1:42 am

      Hi Amanda,
      the important thing for any brownie is not to overbake it, that is what changes the texture. The finished brownie should have a little wobble, no matter how it is baked. This is a matter of monitoring the bake, there are no absolutes in baking times, it is dependent on your oven.
      If these are baked in the oven then you will not need the foil, they will form a crust. Just watch them!
      If you melt in all of the chocolate you will get a different result. If you do not want the chunks in the finished result then do not add this at all. All will be well,
      Gemma 🙂

  11. Len Robale on May 9, 2019 at 3:16 am

    Hi, Gemma!
    Been following your channel for few weeks now. Just started baking croissants, cinnamon rolls, banana loaf/cupcakes, choco cookies, and oatmeal cookies,my daughter’s fave!
    Thank you for selflessly sharing your hard work and techniques. Just saved my self some precious time enrolling in baking! Your channel does wonders!
    Kudos!

    • Gemma Stafford on May 9, 2019 at 5:15 am

      Hi Len,
      thank you1 that is very kind, I appreciate the lovely comments and reviews of the recipes.
      I am delighted you are baking with us, lots more to come, stay tuned,
      Gemma 🙂

  12. Candy Barr on May 7, 2019 at 6:53 am

    If you want to make a larger batch you could use your large electric skillet with a crisping rack to raise the 9 X13 pan and carry on.

    • Gemma Stafford on May 9, 2019 at 4:04 am

      Hi Candy,
      thank you for that idea, you guys are great, always adding input here to help others,
      Gemma 🙂

  13. Linda on May 2, 2019 at 2:14 pm

    Hi Gemma
    I’m on a keto diet can I substitute the flour with almond flour and the sugar with keto type sugar xylitol.
    Please make some low carb brownies bread and cakes Thanks

    • Gemma Stafford on May 4, 2019 at 1:59 pm

      Hi Linda,

      I do have 2 different brownie recipes here https://www.biggerbolderbaking.com/?s=Keto also lots of other Keto desserts. It’s an area we focus on because we know there is dead for it .

      To answer your first question, yes to the almond flour but you can’t do xylitol 1:1 but you can use a 1:1 lakonto or coconut sugar.

      Hope this helps,
      Gemma.

  14. Mia on May 1, 2019 at 8:22 am

    Hey Gemma, I just wanted to make sure if you can replace brown sugar with fine sugar???? ❤️

    • Gemma Stafford on May 1, 2019 at 8:47 pm

      Hi Mia,

      Yes you can, just not powdered/confectioners sugar. Just a note you can also make your own brown sugar

      It gives the brownies a caramel flavor.
      Best,
      Gemma.

  15. Rina on May 1, 2019 at 2:45 am

    Can i replaced the alp flour with cake flour?

    • Gemma Stafford on May 1, 2019 at 6:29 pm

      yes you can, Rina. That is fine and shouldn’t make a big difference.

      Best,
      Gemma.

  16. Diana Kamrowski Schlafer on April 30, 2019 at 6:53 am

    I haven’t tried the recipe, but you haven’t steered me wrong yet. I’m just curious… no baking soda or baking powder? Every other brownie recipe I have calls for one or the other. Why doesn’t this recipe need it?

    Thank you — love the recipes and especially the videos!

    • Gemma Stafford on April 30, 2019 at 8:38 am

      Great question, Diana!

      So generally most brownie recipes don’t have any raising agent and that’s what makes them fudgy, and not cake like. My Brownies and blondie recipes generally don’t have them.

      Hope this makes sense,
      Gemma.

  17. Sharon Rausch on April 30, 2019 at 3:12 am

    I found your blog by chance. It’s amazing great effort. Thank you so much.

    • Gemma Stafford on April 30, 2019 at 8:29 am

      Thanks so much, Sharon. Welcome to the Bold Baking community. Let me know if you have any questions.

      Enjoy the site,
      Gemma.

  18. Zaay on April 28, 2019 at 4:35 pm

    Hey there Gemma! I’ve recently saw this recipe and I’m so interested in making it.. But there’s one problem though, I don’t have a wide and deep saucepan.. Is it fine if I cook it in a steamer pot? I’m not sure if you know this thing.. But this is the only thing I have which big enough.. Thank you so much for taking the trouble to read this ☺️❤️❤️

    • Gemma Stafford on April 30, 2019 at 8:16 am

      Hi Zaay,

      Yes you can absolutely steam the brownies! that is not problem at all. Use whatever you have at home.

      I hope you like them,
      Gemma.

  19. Farooq on April 27, 2019 at 4:55 pm

    Hi Gemma!
    What is the standard size of a brownie ?

    • Gemma Stafford on April 28, 2019 at 7:26 pm

      of the pan? 8 x 8 inches is the standard brownie pan.

      I have a link on this page. Always have one to hand.

      Best,
      Gemma.

  20. Steph on April 27, 2019 at 3:46 pm

    Hi Emma, loving the look of this recipie. When you say these brownies are fudgy, just how fudgy are they? From what I can see in the video when they are cut they look quite gooey, but I prefer my brownies as dense as can be – almost as if I’m eating a block of chilled fudge.

    Thanks for sharing all your advice and knowledge 🙂

    • Gemma Stafford on May 1, 2019 at 9:24 pm

      Steph, if that is what you like then trust me that is EXACTLY what these are. Like a block of baked fudge. Really heavy and dense.

      Give them a go and let me know what you think.

      Best,
      Gemma.

  21. isha on April 27, 2019 at 2:50 am

    hello! I wanted to ask what kind of flour to use instead of alp, as they don’t sell it in the stores here. 🙁

    • Gemma Stafford on April 27, 2019 at 3:23 am

      Hi Isha,
      all-purpose plain flour here in the US is called just plain white flour in other places, and in Ireland, there is one called Cream flour, which is more like cake flour. Do ask in your market, there is almost always a plain white wheat flour available, everywhere.
      The alternative will be something like spelt, but I think the information will be available local to you,
      Gemma 🙂

  22. Nicole on April 26, 2019 at 8:19 pm

    I just tried these brownies last night but my biggest pan/wok was not able to accommodate the 8×8 baking pan 🙁 I ended up baking them in the oven!

    Also, instead of brown sugar, I replaced them with date paste/purée that I made from Medjool dates. The taste is still amazing! Thank you so much for the simple recipe!

    • Gemma Stafford on April 27, 2019 at 3:32 am

      Hi Nicole,
      Well done, you got there. I am delighted with your extra tip, wow! that really sounds divine, a cross between a brownie and sticky toffee pudding, thank you for telling us about it,
      Gemma 🙂

  23. Maricar Faraon on April 26, 2019 at 4:41 pm

    I’ve tried it last night and it turned out gooey. I followed the measurements and cooking time though. Is it still undercooked Gemma? Can I continue cooking it? (By the way, I taste it a little and it’s already superb. It’s just too soft and quite oily. )

    • Gemma Stafford on April 27, 2019 at 8:40 am

      Hi there,
      I am sorry to hear this. The problem is that it is not an exact science, your water may not have been simmering as such, so it is important to be able to judge the doneness of a bake. Generally, a touch to the top will tell you when it is ready, this one should feel barely soft, but not wet.
      This can be returned to the pot to continue baking, or if you have access to an oven finish it out there. 180c and watch it!
      I hope you get this right for you,
      Gemma 🙂

      • Maricar Faraon on April 28, 2019 at 2:15 am

        Thanks for the reply Gemma! I found out that the problem was the tin was not totally enclosed so I covered the lid with cloth. It worked like a miracle! It was such a hit in the house! Thank you for the recipe and may God bless you always.

        • Gemma Stafford on April 28, 2019 at 6:41 pm

          success! delighted to hear that.

          Gemma.

  24. anjana on April 26, 2019 at 4:44 am

    hi can i use whole wheat flour instead of plain flour.

    • Gemma Stafford on April 27, 2019 at 2:33 am

      Hi Anjana,
      there is a reason we do not see whole wheat flour in fine baking, it does not work so well. It tends to be too heavy for cake type things, a bit better for cookies. If you must do this then I suggest a blend of white and whole wheat, perhaps 1/2 and 1/2. I do not find it appealing though.
      Gemma 🙂

      • Ruth Whitehead on May 6, 2019 at 5:50 pm

        Gemma…. This is exactly the brownie recipe I have been looking for, dense & fudgey, without chocolate chips. I do not like brownies with chocolate chips. But can’t make them in the oven?
        Ruth

        • Gemma Stafford on May 9, 2019 at 3:46 am

          Hi Ruth,
          Good for you, I am happy you like this recipe. are you asking if you can bake this in the oven? if so, then yes. 340f/170c for about 30 – 40 minutes, but you will need to monitor them. When they are done they will feel a little firm, but still, have a jiggle.
          I hope this helps,
          Gemma 🙂

  25. J. Black on April 25, 2019 at 8:39 pm

    These brownies look fantastic! Do you think that they would work well in an Instant Pot since they are steamed? Any idea about a cooking time if so? Thank you Gemma! ????❤?

    • Gemma Stafford on April 26, 2019 at 3:10 am

      Hi there,
      I need to gen up on the instant pot! I am sorry, I am not too sure about the baking time, it will depend on the level of steam. I think for any steamed pudding you need to use a low level of steam/pressure. I think the time they will not be too much short of what we have here, but it should be checked through the process, there are no absolutes!
      sorry, not much help from me here, need to practice with the Instant pot!
      Gemma 🙂

  26. Lucia on April 25, 2019 at 7:19 pm

    Hi Gemma,

    So you are cooking the brownies like an English pudding? Would never have thought of that! Now I am curious what other recipes can be done this way.

    I will need to dig out my Dutch oven and try this out. Your Best-ever brownie recipe is our absolute favorite, but, since I trust your recipes I will give this recipe a try.

    Thank you from this Bold Baker

    • Gemma Stafford on April 26, 2019 at 3:05 am

      Hi Lucia,
      Yes! exactly like an English pudding, though the shape will speed up the bake. I love this old fashioned pudding too, we grew up with these at home!
      Do try this, it really keeps it moist! Thank you for baking with us, let me know how you get on with this one.
      Gemma 🙂

  27. Wanda on April 25, 2019 at 5:49 pm

    These brownies look so delicious Gemma! Thank you!

    • Gemma Stafford on April 25, 2019 at 8:46 pm

      Thanks so much, Wanda! They were a huge hit with the team 🙂

      Gemma.

  28. Kathy eichholz on April 25, 2019 at 2:11 pm

    If I do the brownies in the oven do I have to put the the paninthe water bath?

    • Gemma Stafford on April 25, 2019 at 9:03 pm

      Great question! Nope you don’t need a water bath in the oven.

      Bake at 350oF (180Oc) for roughly 40-45 minutes.

      Best,
      Gemma.

  29. carina hansen on April 25, 2019 at 10:19 am

    Hi Gemma.
    I have to say that it looks absolutley mouthwatering as all your recepies do.
    I have a question though, can you replace the all-purpose flour for another like
    almond, rice or perhaps even corn ? and does that work in most of the recepies ?
    I’m so lost when it comes to this as I’m not supose to eat gluten. But the gluten
    is what binds everything together and makes bread and cakes rise beautifully
    and there’s nothing like that in glutenfree flour hens why I’m lost replacing
    ordinary flour. // Carina

    • Gemma Stafford on April 26, 2019 at 2:49 am

      Hi Carina,
      you are right, gluten tends to bind the ingredients and give structure to the bake. Brownies are unusual in baking as they do not have a raising agent, they are meant to be fudgy. This means that you can generally use a good all purpose gluten free flour, and a little xanthan gum can help in this too.
      Liv, who is our alternative baker here at BBB likes Almond flour and coconut flour in combination, 3:1 proportion. That is three times the amount of almond flour to the coconut flour. The coconut flour is highly absorbent and will give the structure to the bake. (https://www.biggerbolderbaking.com/gluten-free-blondies/) see this recipe as an example.
      I think you can manage this, make a sample size too, to be sure, that is what we do here at BBB.
      Gemma 🙂

      • carina hansen on April 26, 2019 at 7:58 am

        Thank you Gemma 🙂 it helped a lot.

  30. Marianne on April 25, 2019 at 9:39 am

    Are these any different in taste or texture than oven-baked brownies? Could these go in a regular oven or are they specially created to be steamed? I just don’t want to have to wait a whole hour and a half to eat them!! ?

    • Gemma Stafford on April 25, 2019 at 9:07 pm

      Great question, Marianne!

      Bake at 350oF (180Oc) for roughly 40-45 minutes.

      Hope this helps,
      Gemma.

  31. Tehreem Noor on April 25, 2019 at 8:58 am

    Hey Gemma!!
    I love your recipes nd they always turn out amazing..This brownie recipe looks stunning nd I’m down to try it. But i wanna ask, can we make these brownies in microwave?

    • Gemma Stafford on April 25, 2019 at 9:06 pm

      Great question!!! Yes you can. I have made them before. For the correct mold and recipe click here

      Best,
      Gemma.

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