Crème Brûlée Brownies: the easy, decadent brownie recipe
These Crème Brûlée Brownies are for those times you need something tasty, with just a bit of fancy. This recipe is easy and quick, and while it looks fancy, you don’t need any special ingredients or equipment. The texture of the brownies is moist and chewy, while the crème brûlée topping is creamy and sweet.
The crème brûlée topping is by torching an egg custard sprinkled with sugar until it starts to caramelize. Don’t have a blow torch? No problem, we even show you how to make this recipe without one! With a few pantry staples like flour, sugar, eggs, and cream, you will have this impressive dessert ready in no time!
Tips
You can also use a blondie base instead of the typical brownie. Use this recipe for a blondie, then top it with the crème brûlée topping.
For a lazy, short-cut version, use a brownie cake mix for the brownie layer (or simply buy premade brownies).
Flavor versions: Add chocolate chips, pecan nuts, or walnuts to the brownie batter. You can also make a red velvet base instead of a brownie one.
For moister brownies, you can use oil instead of butter. To prevent cakey brownies (and make them fudgier), add more butter!
Make a keto-version of this brownie by using almond flour instead of flour, and using erythritol instead of sugar.
Other topping ideas—if you don’t like the idea of a crème brûlée topping, feel free to use a chocolate ganache, vanilla frosting, or whipped cream instead.
How To Store Crème Brûlée Brownies
The brownies can be stored at room temperature for up to one day, or in the fridge for up to 4 days.
Can You Freeze Crème Brûlée Brownies?
The brownie base (without the crème brûlée topping) can be frozen for up to 3 months. Simply wrap tightly with plastic wrap before storing. Allow to thaw in the fridge or at room temperature. Or warm up for 30 seconds in the microwave.
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How To Make Crème Brûlée Brownies
For the brownies: Preheat oven to 350 degrees. Line a 9-by-9-inch baking pan with parchment paper.
Beat eggs in a large mixing bowl, then add the sugars and vanilla.
Beat until smooth.
Microwave the chocolate chips with butter until melted. Whisk until smooth.
Add it to the egg mixture and beat again until smooth.
Add the flour and beat again until all ingredients are fully combined.
Pour the batter into a baking tin lined with parchment paper, and smooth it out using a spatula. Bake it for 20 minutes at 180°C/350°F, then leave to cool.
For the crème brûlée: whisk all ingredients to combine.
Pour the mixture over the cooled brownies. Bake for 40 minutes at 180C/350F.
Sprinkle brownies with sugar over the top. Using a torch, melt the sugar until it bubbles.
Notes
If you don’t have a blow torch, you can place the brownies under the grill for a few minutes until the sugar is caramelized.
