Easy Creme Brulee Brownies

Do you like fudgy brownies? Do you love creme brulee? Combine the two to create these amazing Creme Brulee Brownies.

Rich gooey fudgy brownies are one of the easiest desserts to make. Just mix all of the ingredients together and bake.

Top them with creamy vanilla custard and a crunchy sugar topping for the ultimate dessert.

Looking for more brownie-based desserts? Try these Raspberry Nutella Brownies or these Hazelnut Cheesecake Brownies.

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Why you will love this recipe

• Common ingredients and easy to follow steps.
• Rich creamy chocolatly dessert that is sure to impress.
• Easy to make in advanced and a perfect dessert for your next party.

While easy to make these brownies do take a little bit of time. The brownies must be completely chilled before adding the custard and the custard must be completely set before slicing the brownies.

Plan ahead by making the brownies the day before or refrigerating the brownies to speed up the chilling process.

Do you need a kitchen torch to make creme brulee brownies?

Nope. While using a torch is my preferred way to brulee the sugar it isn't the only way. If you don't have a kitchen torch, place the brownies under the broiler for 5 to 10 minutes. Watch them carefully and rotate the pan frequently so that all of the sugar toasts evenly.

Ingredients

Brownie Layer

Unsalted Butter: Using butter instead of oil adds a rich buttery flavor.

Semi-Sweet Chocolate Chips: Semi-sweet chocolate gives the best balance between bitter chocolate flavor and sweetness. You could also use milk chocolate for a sweeter brownie.

Brown and White Sugar: Both brown and white sugar are used. Brown sugar adds moisture along with some delicious caramel notes. White sugar ensures a crunch shiny crust on top.

Whole Large Eggs + an Extra Egg Yolk: Eggs act as a binding agent and also add structure and leavening. There are no chemical leaveners in these brownies ensuring that they remain thick and fudgy rather than cakey. The extra fat from the additional egg yolk adds extra richness to the brownie.

Vanilla Extract: Make sure to use pure vanilla extract not imitation vanilla extract.

All-Purpose Flour: All-purpose flour is the perfect flour for these brownies. There isn't much flour in these brownies and all-purpose flour adds just enough structure. When adding the flour you want to be careful to not over-mix the batter. Over-mixing creates gluten which will develop into a tougher brownie.

Dutch Process Cocoa Powder: Cocoa powder has more cocoa solids and therefore more chocolate flavor than any other type of chocolate. By adding just a little cocoa powder we are able to bump up the chocolate flavor without drying out the brownies. You could use regular cocoa powder but I prefer the smooth flavor and dark color of dutch process cocoa powder. This is my favorite dutch process cocoa powder.

Kosher Salt: Just a little bit of salt enhances the chocolate flavor and sweetness.

Creme Brulee Layer

For these brownies, we are not creating a true creme brulee custard. We are actually creating creme patisserie or pastry cream. The biggest difference between creme brulee custard ingredients and creme patisserie ingredients is the addition of corn starch to help the cream thicken and butter to create a smooth silky texture.

When I tried using true creme brulee custard it was too runny and absorbed into the brownies rather than laying on top of them.

Granulated Sugar: Because the brownies are sweet I have reduced the typical amount of sugar added to creme patisserie.

Cornstarch: Adding cornstarch helps to thicken the custard.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Egg Yolks: For this custard, you want to use just the egg yolks. Egg whites would set too firmly giving the custard a rubbery texture. Egg yolks add richness and help to thicken the custard.

If you have never separated eggs before, check out this post from Sugar Hero where she shares four methods for separating eggs.

Save the egg whites for another recipe. My favorite way to use egg whites is in this Angel Food Cake from Alton Brown.

Whole Milk: Whole milk is the go-to dairy choice in most recipes for creme patisserie.

Unsalted Butter: Butter adds additional creaminess to the custard.

Vanilla Extract: Use pure vanilla extract not imitation vanilla. It may be a little more expensive but the flavor is so much better.

For more information about how eggs and cornstarch work together to thicken creme patisserie review this post from Serious Eats.

See the recipe card for quantities.

Equipment

9x9 metal baking pan: Light-colored metal pans make the best brownies. Glass or dark-colored metal pans heat unevenly and can cause the edges to overbake or even burn.

Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.

A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.

This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.

Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.

Large serrated knife: A large serrated knife makes cutting even clean pieces much easier.

Kitchen Torch: Butane torches have a number of uses in the kitchen. They can char peppers, toast meringue, melt cheese, and brown bread crumbs. The kitchen torches from EurKitchen and Sondiko have consistently rated high in top kitchen torch lists.

A few months ago my brulee torch died. So I used my boyfriend's propane torch that has a detachable torch head instead. Those were the fastest brûlées I have ever made.

Directions

Brownie

Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides and set aside. Preheat the oven to 350 degrees Farenheight and position an oven rack in the middle of the oven.

Cut the butter into 1-inch pieces. Place the butter in a large microwave-safe bowl. Add the chocolate chips. Melt in 30-second increments at 50% power, whisking in between each increment until completely smooth.

Whisk in the white and brown sugar until completely combined. Whisk in the eggs, egg yolk, and vanilla.

Add the flour, cocoa powder, and salt. Fold together with a rubber spatula or wooden spoon until just combined.

Pour the batter into the prepared baking dish. Bake at 350 degrees Fahrenheit for 30-40 minutes or until a toothpick inserted in the center comes out with very moist crumbs clinging to it. Remember the brownies will continue to bake as they cool.

Cool completely before preparing the creme brulee layer.

Creme Brulee Layer

In a medium-sized saucepan whisk the sugar, cornstarch, and salt together. Add the egg yolks and whisk until smooth. Make sure there are no undissolved lumps. Finally, whisk in the milk.

Cook over medium-high heat whisking constantly, until the custard begins to thicken. Once it begins to thicken, continue whisking stopping occasionally to check for bubbles.

Once the custard begins to bubble continue cooking and whisking for 1 minute.

Remove the saucepan from the heat and whisk in the butter and vanilla.

Pour the custard over the brownie and smooth it into an even layer.

Cover with foil or plastic wrap to keep the surface of the custard from drying out and chill in the refrigerator for at least four hours and up to four days.

When ready to serve, remove the covering and use a paring knife to slice around the edges to keep the custard from sticking. Remove the brownies from the pan using the parchment paper sling. Cut into individual servings and place each brownie on a plate.

When ready to serve, remove the covering and use a paring knife to slice around the edges to keep the custard from sticking. Remove the brownies from the pan using the parchment paper sling. Cut into individual servings and place each brownie on a plate.

Sprinkle the tops evenly with 1 teaspoon of granulated white sugar.

Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.

The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard and brownie.

Storage

Store in an airtight container in the refrigerator for up to four days.

The brownie base can be frozen without the creme brulee topping. Wrap the brownies tightly with plastic wrap and freeze for up to three months. To thaw allow the brownies to sit at room temperature.

I do not recommend freezing the brownies once they have been topped with creme brulee.

Frequently Asked Questions

Tips

• Take a shortcut by starting with your favorite boxed brownies.
• For a flavor variation, try adding nuts like walnuts, pecans, or chocolate chips to the brownie batter.
• Use good quality chocolate. It will make a big difference in the flavor of these brownies.
• Use room temperature ingredients. They are easier to incorporate.
• For accuracy, use a kitchen scale and measure ingredients in grams. Weight measurements are more accurate than volume measurements and will give you the most consistent results. This is my favorite kitchen scale because the display pulls out so that is easy to view when measuring in large bowls.
• Do not overbeat the batter once the flour and cocoa powder has been added. Over mixing traps more air creating a lighter less fudgy brownie.
• Keep whisking the custard while it cooks. Not whisking the cream as it heats may cause the bottom to scorch and the milk to curdle. It is important to not try to multitask while you make the cream.
• Bring the custard to a boil to cook the cornstarch and activate it and the egg yolks to thicken the custard.
• Cover the surface of the pastry cream with plastic wrap to prevent it from forming a skin as it cools.
• Chill for at least 4 hours in the refrigerator before serving. Chilling allows the custard to be fully set.
• Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.

More Easy Desserts

• Desserts with Sweetened Condensed Milk
• Whiskey Fudge
• Pumpkin Pecan Cobbler

Continue to Content

📖 Recipe

Yield: 16

Easy Creme Brulee Brownies

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Do you like fudgy brownies? Do you love creme brulee? Combine the two to create these amazing Creme Brulee Brownies.

Prep Time 25 minutes

Cook Time 1 hour

Additional Time 6 hours

Total Time 7 hours 25 minutes

Ingredients

Brownie

• ½ cup (113g) unsalted butter
• 1 bag (340g) semi-sweet chocolate chips
• ¾ cup (150g) white granulated sugar
• ¼ cup (53g) brown sugar
• 3 whole large eggs
• 1 egg yolk
• 1 tablespoon vanilla extract
• ½ cup (60g) all-purpose flour
• ¼ cup (21g) dutch process cocoa powder
• ½ teaspoon kosher salt

Creme Brulee Layer

• ¼ cup (50g) granulated sugar
• 3 tablespoons (21g) cornstarch
• ⅛ teaspoon kosher salt
• 4 egg yolks
• 2 cups (454g) whole milk
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract

Instructions

Brownie

1. Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides and set aside. Preheat the oven to 350 degrees Farenheight and position an oven rack in the middle of the oven.
2. Cut the butter into 1-inch pieces. Place the butter in a large microwave-safe bowl. Add the chocolate chips. Melt in 30-second increments at 50% power, whisking in between each increment until completely smooth.
3. Whisk in the white and brown sugar until completely combined. Whisk in the eggs, egg yolk, and vanilla.
4. Add the flour, cocoa powder, and salt. Fold together with a rubber spatula or wooden spoon until just combined.
5. Pour the batter into the prepared baking dish. Bake at 350 degrees Fahrenheit for 30-40 minutes or until a toothpick inserted in the center comes out with very moist crumbs clinging to it. Remember the brownies will continue to bake as they cool.
6. Cool completely before preparing the creme brulee layer.

Creme Brulee Layer

1. In a medium-sized saucepan whisk the sugar, cornstarch, and salt together. Add the egg yolks and whisk until smooth. Finally, whisk in the milk.
2. Cook over medium-high heat whisking constantly, until the custard begins to thicken. Once it begins to thicken, continue whisking stopping occasionally to check for bubbles.
3. Once the custard begins to bubble continue cooking and whisking for 1 minute.
4. Remove the saucepan from the heat and whisk in the butter and vanilla.
5. Pour the custard over the brownie and smooth it into an even layer.
6. Cover with foil or plastic wrap to keep the surface of the custard from drying out and chill in the refrigerator for at least four hours and up to four days.
7. When ready to serve, remove the covering and use a paring knife to slice around the edges to keep the custard from sticking. Remove the brownies from the pan using the parchment paper sling. Cut into individual servings and place each brownie on a plate.
8. Sprinkle the tops evenly with 1 teaspoon of granulated white sugar.
9. Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
10. The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard and brownie.

Notes

• Take a shortcut by starting with your favorite boxed brownies.
• For a flavor variation, try adding nuts like walnuts, pecans, or chocolate chips to the brownie batter.
• Use good quality chocolate. It will make a big difference in the flavor of these brownies.
• Use room temperature ingredients. They are easier to incorporate.
• For accuracy, use a kitchen scale and measure ingredients in grams. Weight measurements are more accurate than volume measurements and will give you the most consistent results. This is my favorite kitchen scale because the display pulls out so that is easy to view when measuring in large bowls.
• Do not overbeat the batter once the flour and cocoa powder has been added. Over mixing traps more air creating a lighter less fudgy brownie.
• Keep whisking the custard while it cooks. Not whisking the cream as it heats may cause the bottom to scorch and the milk to curdle. It is important to not try to multitask while you make the cream.
• Bring the custard to a boil to cook the cornstarch and activate it and the egg yolks to thicken the custard.
• Cover the surface of the pastry cream with plastic wrap to prevent it from forming a skin as it cools.
• Chill for at least 4 hours in the refrigerator before serving. Chilling allows the custard to be fully set.
• Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 100mgSodium: 83mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 4g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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