• Prep Time: 40 minutes
  • Cooking Time: 30 minutes
  • Serves: 15

Créme Bruleé Brownies

  • Recipe Submitted by on

 Ingredients List

  • Brownies:
  • 1 cup (2 sticks) salted butter, melted
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 TBS vanilla extract
  • 1 1/3 cups flour
  • 12 oz (ish) jar hot fudge sauce
  • Créme Bruleé Topping:
  • 1/4 cup cornstarch
  • 1 cup white sugar
  • 6 Tablespoons butter, melted
  • 3 1/4 cups half and half cream
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1/4 cup granulated sugar


Preheat oven to 350. Line a 9x13 pan with foil and spray thoroughly with nonstick spray; set aside.
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce.
Spread batter in prepared pan and bake for about 20 minutes, until raw batter no longer appears when a toothpick is inserted in the center. Remove from oven and place pan on a cooling rack.
Prepare topping: In a medium-sized heavy saucepan, whisk together cornstarch and sugar. Whisk in the melted butter and half and half. Bring to a boil over medium heat, stirring constantly, until mixture is the consistency of a thick pudding. Remove from heat and stir in vanilla.
Pour custard over the brownies, spreading to cover. Sprinkle surface with granulated sugar, then place under the broiler for several minutes until top is golden (may be dark brown is some spots). Alternately, a kitchen torch can be used.
Let brownies cool to room temperature, then refrigerate until chilled. Remove foil, cut into bars and serve.

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