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Creme Brulee Brownies

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Creme Brulee Brownies

16 servings5 / 5

A decadent, dual-textured masterpiece featuring a dense, fudgy dark chocolate brownie base topped with a silky, torched vanilla bean custard layer.

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Time

Prep
30min
Cook
1h5m
Chill
25min
Total
2h

Nutrition

per serving
Calories
460
Protein
5.5g
Carbs
46.4g
Fat
28g

One serving: 1 square (1/16 of the tray)

Instructions

The Brownie Base

  1. Preheat oven to 350°F (175°C) and line a 9x13 pan with parchment paper.
  2. Melt chocolate and butter together until smooth.
  3. Whisk in sugar, eggs, flour, cocoa, and salt until just combined.
  4. Spread into the pan and bake for 25 minutes until just set but still fudgy.
  5. Remove from oven and let cool completely.

The Vanilla Custard

  1. Whisk egg yolks, sugar, vanilla bean paste, and heavy cream until combined, avoiding excess foam.
  2. Pour the custard over the cooled brownie layer.
  3. Place the pan into a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the brownie pan sides.
  4. Bake at 300°F (150°C) for 35-40 minutes until the center jiggles like gelatin.
  5. Remove from water bath and chill in the refrigerator for at least 4 hours.

Finishing

  1. Cut the chilled cake into 16 even squares.
  2. Sprinkle a thin, even layer of sugar over the top of each square.
  3. Using a kitchen torch, caramelize the sugar until deep golden brown and glassy.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Use a high-quality cocoa powder and at least 70% dark chocolate to balance the richness of the vanilla custard.

Tip 2 of 2

Place a roasting pan with hot water in the oven alongside the baking pan for the custard layer; the gentle steam heat ensures the custard sets without cracking.

Source

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TAGS

DessertChocolateFrench-InspiredGourmet

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