Do you like fudgy brownies? Do you love creme brulee? Combine the two to create these amazing Creme Brulee Brownies.
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 recipes? Try these: Raspberry Nutella Brownies, Fresh Mint Brownies, Sweetened Condensed Milk Brownies, Nutella Hazelnut Brownies, or Hazelnut Cheesecake Brownies.
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Why You Will Love This Recipe
- All you need are a few common ingredients and these easy to follow steps.
- This rich creamy chocolaty dessert is sure to impress.
- These brownies are easy to make in advanced and a perfect dessert for your next party.
The best part of these brownies is the creamy creme brulee topping. If you love creme brulee check out these other recipes: Blueberry Creme Brulee, Sweet Corn Creme Brulee, Horchata Creme Brulee, Rhubarb Creme Brulee, Mango Creme Brulee, Vanilla Creme Brulee with Berries, Nutella Creme Brulee, and Peach Creme Brulee
Recipe Ingredients
All you need are a few simple ingredients to make these rich and fudgy Creme Brulee Brownies.
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. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
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.
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 packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
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 packs more densely 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. Like this Lemon Swiss Meringue.
Unsalted Butter: Butter adds additional creaminess to the custard.
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 full information on ingredients and quantities.
Substitutions and Variations
- If you don't have Dutch-processed cocoa powder you can use regular cocoa powder but the brownies coloring won't be as dark and rich.
- Add two tablespoons of espresso powder to the batter along with the dry ingredients to make mocha brownies.
- If you don't have a 9x9 pan you can bake these brownies in an 8x8 pan. The brownies will be thicker so the bake time will be a bit longer.
Step by Step Directions
Brownie
Step 1: Preheat the oven to 350°F (180°C) and position an oven rack at the top of the oven. Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides to create a sling.
Step 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. (Images 1 & 2)
Step 3: Whisk in the white and brown sugar until completely combined. (Images 3 & 4)
Step 4: Whisk in the eggs, egg yolk, and vanilla. (Images 5 & 6)
Step 5: Add the flour, cocoa powder, and salt. Fold together with a rubber spatula or wooden spoon until just combined. (Images 7 & 8)
Tip: 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.
Step 6: Pour the batter into the prepared baking dish. Bake 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. (Images 9 & 10)
Cool completely before preparing the creme brulee layer.
Creme Brulee Layer
Step 7: 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. (Images 11 & 12)
Step 8: Whisk in the milk. (Image 13)
Step 9: 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. (Image 14)
Tip: 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.
Once the custard begins to bubble continue cooking and whisking for 1 minute.
Tip: Bringing the custard to a boil is important to cook the cornstarch and activate it and the egg yolks to thicken the custard.
Step 10: Remove the saucepan from the heat and whisk in the butter and vanilla. (Images 15 & 16)
Step 11: Pour the custard over the brownie and smooth it into an even layer. (Image 17)
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.
Step 12: 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. (Image 18)
Step 13: Sprinkle the tops evenly with 1 teaspoon of granulated white sugar. (Image 19)
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. (Image 20)
Tip: 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.
Tip: 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.
If you want a really thick crust sprinkle a second teaspoon of sugar evenly across each custard and brulee a second time.
Recipe FAQs
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.
If a glass or dark pan is all you have, reduce the oven temperature by 25°F and keep an eye on the brownies as they bake.
Always grease the pan thoroughly with shortening, softened butter, or cooking spray. To make brownie removal easy, after greasing the pan, line it with parchment paper or aluminum foil. Cut the pieces longer than the pan so that the sides hang over the edge of the pan creating a sling. Grease the lining to make sure it will easily peel away from the brownies.
For neater slices, allow the brownies to cool for at least an hour before cutting. This will allow the chocolate and fat to set. Use a large serrated knife to easily cut even pieces. Clean the knife between each cut to minimize sticking.
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.
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 a few minutes. Watch them carefully and rotate the pan frequently so that all of the sugar toasts evenly.
Tips
- Take a shortcut by starting with your favorite boxed brownies.
- 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.
- 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.
Comment below and let me know do you prefer fudgy or cakey brownies?
More Delicious Desserts
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📖 Recipe
Easy Creme Brulee Brownies
Equipment
- Microwave-Safe Mixing Bowl
Ingredients
Brownie
- ½ cup unsalted butter room-temperature
- 1 bag semi-sweet chocolate chips
- ¾ cup granulated white sugar
- ¼ cup brown sugar
- 3 large eggs room-temperature
- 1 egg yolk room-temperature
- 1 tablespoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup dutch process cocoa powder
- ½ teaspoon kosher salt
Creme Brulee Layer
- ¼ cup granulated white sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 4 egg yolks room-temperature
- 2 cups whole milk room-temperature
- 2 tablespoons unsalted butter room-temperature
- 1 tablespoon vanilla extract
Instructions
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 ½ cup unsalted butter into 1-inch pieces. Place the butter in a large microwave-safe bowl. Add the 1 bag semi-sweet chocolate chips. Melt in 30-second increments at 50% power, whisking between each increment until completely smooth.
- Whisk in the ¾ cup granulated white sugar and ¼ cup brown sugar until completely combined. Whisk in the 3 large eggs, 1 egg yolk, and 1 tablespoon vanilla extract.
- Add the ½ cup all-purpose flour, ¼ cup dutch process cocoa powder, and ½ teaspoon kosher 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 ¼ cup granulated white sugar, 3 tablespoons cornstarch, and ⅛ teaspoon kosher salt together. Add the 4 egg yolks and whisk until smooth. Finally, whisk in the 2 cups whole 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 2 tablespoons unsalted butter and 1 tablespoon vanilla extract.
- 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.
- 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.
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