Easy Creme Brulee Brownies

Creme brulee brownie with a bite missing on a white plate.

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5 from 2 votes

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

Prep Time25

Cook Time1

ChillTime6

Total Time7 25

Course: Dessert Bar Recipes

Cuisine: American

Servings:

Calories: 324kcal

Author: Erica Schramek

Equipment

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

US Customary - Metric

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.

Notes

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.

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

Nutrition