There are two kinds of people in this world… those who go for brownie edges and those who dig into the middle. Growing up, my Aunt was known for sharing her raw (my mother’s words, not mine) brownies at nearly every family occasion. Personally, I loved them… super rich and gooey, it was the ultimate chocolate experience. Who needs a crispy crust when you have a fudgey brownie laced with melty chocolate chips? Not me! Hence why I was never excited about that fancy pan that gives everyone a crust piece, so unnecessary. But have no fear gooey brownie lovers, this recipe is here to restore balance in our brownie-loving world and create an entire batch of brownies especially suited for our taste.
The secret to this all-gooey batch of brownies? Steam baking, which yields a whole pan’s worth of decadent, fudgey brownies. Enjoy, and you just may find yourself hitting a soft spot with those edgy brownie eaters. I don’t want to brag but a couple of our Test Kitchen tasters did (unsolicited) proclaim these as the best brownies they’d ever had.
1 box brownie mix, prepared according to package directions
Fill the inner pot of your rice cooker with water to the min line. Line the Steam Tray with foil and grease or spray with cooking spray. Pour in brownie batter and set in the inner pot.
Set to Steam for the time indicated on the package directions. When your rice cooker beeps check brownies for doneness. They will be moist and dewy but should not look raw. Remove tray from your cooker and let cool at least 10 minutes before serving.
Note: Brownies will firm up slightly as they cool. For an even firmer texture, refrigerate for 30 minutes prior to serving.
Over to You
What’s your version of a perfect brownie? Share and inspire us!