These creme brûlée brownies are the most ridiculously decadent brownies I've ever tasted!! The brownie layer is chocolatey, chewy and fudgy. That's topped off with a layer of smooth and creamy creme brûlée made with real vanilla beans! For the final touch, they're finished with a layer of sugar that gets melted and caramelized for a delicious crunchy topping.
Make creme brûlée pudding mixture: Heat cream with vanilla bean and seeds until bubbling, about 5 minutes - let cool slightly. (Note: see above "How to Split a Vanilla Bean") While it’s cooling, whisk together egg yolks, cornstarch, salt, and sugar in a small bowl. Slowly pour the warm vanilla milk into the egg mixture a little bit at a time, whisking after each addition, until it’s all added. Return the mixture to the saucepan and cook over medium heat until it begins to bubble. Once it thickens, immediately remove the pot from the heat and continue to whisk for another minute to prevent curdling.
Assemble brownies: spread the creme brûlée pudding mixture evenly on top of the cooled brownies. Refrigerate uncovered for at least 3 hours (or overnight).
Top with sugar and brûlée! It's easier to cut the brownies first, then torch each brownie individually.
Keywords: creme brulee brownie recipe, brownies creme brulee