These Créme Bruleé Brownies are the perfect combination of fudgy and sweet, with a crackly sugar top!
Do you want to know something that people don’t tell you about being married for a long time?
You actually do run out of things to talk about.
I know you might think I am kidding, but I am being a million percent truthsies over here. As a child, I always wondered what married people talked about, and was assured by many a family member that there were always things to discuss.
This is a lie. A big, fat one.
It’s really unfortunate that no one was truthful with me, because here I am with nothing to say and completely unprepared on how to deal. My husband and I go on a weekly date night and after I go into detail about my wild day working from home (I ate a Lean Cuisine, I answered three emails, I found a dollar in the wash), I have nothing.
The other day I started to tell my husband about this super interesting thing that had happened, but then I was like, “oh never mind, I’m saving that for our date tonight” and he’s like “um, WHAT?” and I was like, “well, when I’ve got something good I save it for date night so I have something to talk about. It seems like such a waste to spend it on a regular day.”
So then he thought that was one of the weirdest things he’s ever heard about, which I assumed maybe HE already did that too? But he was like, “No, people do not do that.”
It’s like I don’t know how to be a person the right way sometimes.
Every now and again my husband will ask, “did you bake anything today, hon?” and if I made Créme Bruleé Brownies I say “nope” because I’m hiding them and don’t want to share.
These fudgy little bites of bliss are covered in a thick vanilla custard that slices up like a dream. A sprinkling of sugar and a run under the broiler gets that caramelized, crackly top.
Basically, these are perfect and you need them right now. That is all.
- 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.
Enjoy and have a great day!