As part of my series “turning desserts into brownies,” I present creme brûlée brownies! We start with super fudgy brownies that are topped with a creamy custard. Once the custard has set up, we pour sugar on top and give it a nice torch!
These base brownies are seriously fudgy. Before I started this series, I took a poll on my Instagram story asking if people prefer cakey brownies or fudgy. Fudgy overwhelmingly won, so I created the most fudgy brownies around. They are seriously dense, and so good. Plus, these brownies are made with brown butter, which gives these brownies a depth of flavor that can’t be matched!
The custard on these bad boys has to be completely set up before serving, so be sure you have ample time to let them set up. The brownies themselves also have to be completely chilled before adding the custard. The brownies can be made the day ahead, then the custard can go right on, or you can put the brownies in the fridge to speed up the process! Just know it takes a bit of time.
creme brûlée brownies
- 1 1/2 cups butter
- 3/4 cups milk chocolate chips or dark
- 2 cups sugar
- 1 cup brown sugar
- 5 eggs
- 1 tbsp vanilla
- 3/4 cup cocoa powder
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3 cups milk
- 2 tbsp cornstarch
- 1/2 cup sugar
- 2 tsp vanilla
- 3 egg yolks
- Preheat the oven to 350. To make the brownies, start by browning your butter — add the butter to a pot or large pan over medium heat. Let the butter melt and begin to bubble. After a couple minutes, it will foam up a lot, then the foaming will subside, and you’ll be left with brown, nutty smelling butter!
- To the brown butter, add chocolate chips, sugar, and brown sugar. Stir over low heat until the chocolate is melted. Take off the heat and let cool for a few minutes. Then add the vanilla, then the eggs one at a time, stirring quickly after adding each one.
- Sift in the dry ingredients and stir until just combined. Pour the brownie batter into a greased or lined 9×13 inch pan. Cook at 350 for 38-42 minutes. The brownies should be mostly set but still jiggle a little.
- While the brownies cool, make the custard. Add the milk, cornstarch, and sugar to a pan over medium heat. Whisk thoroughly so no clumps form. When the mixture begins to bubble / lightly boil, take off the heat. Add vanilla and stir.
- In a small bowl, whisk together the egg yolks. Pour a couple tablespoons of the hot liquid into the egg yolks and stir immediately. The eggs are now tempered. Pour the egg mixture back into the warm milk mixture, whisking throughout.
- Put the mixture back onto the stove over medium heat. Cook for 3-5 more minutes until the mixture starts to thicken and has custard consistency. Take off the heat and pour onto the cooled brownies. Evenly spread out the mixture, cover, and transfer to the fridge.
- Once the custard has completely cooled and set up, lift the brownies out of the pan and slice into about 2” squares. Sprinkle about 1/2 tsp of granulated sugar onto each slice. If using a creme brûlée torch, torch the tops of each until the sugar melts. If you don’t have a torch, turn the oven to broil on high or 450. Cook in the oven for 1-2 minutes, until the sugar has melted. Watch it the whole time so it doesn’t burn!! And enjoy!
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