Red Velvet Creme Brûlée Brownies are the perfect combo of rich, decadent chocolate, creamy vanilla and caramelized crunchy sugar.
Red Velvet Creme Brulee Brownies
The idea of Red Velvet Creme Brûlée Brownies has literally kept me up at night! These are two of my favorite desserts combined into one. I would go to sleep thinking how great it would be to have them married into one single decadent treat. With Valentine’s Day right around the corner, I wanted to make a red dessert.
Red Velvet Creme Brûlée Brownies are very easy to make, and taste even better. They are loaded with chocolate, dense, rich, moist and fudgy. The creme brûlée layer is very thin, just enough to add some vanilla flavor, creaminess and some crunch. Its the perfect finish to each bite. If you are looking for a creative, delicious, easy to make and gorgeous dessert for Valentine’s Day or just any other occasion, these brownies are the way to go!
Why You’ll Love these Red Velvet Creme Brulee Brownies:
- They are rich and chocolaty and are a show stopper dessert.
- Easy to find ingredients and minimum prep work and dishes to clean.
- Perfect for brunch parties and for bigger crowds.
- Easy to transport if you have to take them to a brunch party.
- Perfect for Valentine’s Day.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
Can you make Red Velvet Creme Brûlée without a torch?
Yes, you can. Place the pan in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, making sure to rotate the pan frequently so that it broils evenly. Watch the pan closely and take it out when the brownie’s top are golden brown and bubbling.
How Long Will Red Velvet Creme Brûlée Stay Fresh?
The brownies can be stored wrapped in plastic wrap at room temperature for about 4-5 days.
Can You Store and Freeze These Red Velvet Creme Brûlée Brownies?
Absolutely! This brownies freeze well. Cool the brownies completely and fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 month. Defrost before serving.
Looking for more Brownies recipes?
- Chocolate Mousse Brownies
- Fudgy Walnut Coffee Brownies
- Pomegranate Mousse Brownies
- Peanut Butter Mousse Brownies
- Slutty Cheesecake Brownies
Tools/Ingredients used to make the Red Velvet Creme Brûlée Brownies Recipe:
- Non Stick Baking Pan – I use it for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time.
- Unsweetened Cocoa Powder – delicious flavor, it will make any chocolate dessert amazing.
- Gel Food Coloring – this set comes in a variety of colors and it won’t add extra water to your recipe.
- Parchment Paper – a kitchen staple, it just makes life so much easier with it’s non-stick magical powers.
- Torch – a must have in the kitchen even if you don’t use it that often, but very handy when creme brûlée craving stuck.
Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hr 15 mins
For the Brownie Layer:
- 4 large eggs
- 2 cups sugar
- 2 sticks melted butter (8oz sticks)
- 1 cups cocoa (sifted)
- 2 vanilla beans (seeds only)
- 1 1/2 cups flour (sifted)
- 1/2 teaspoon kosher salt
- red gel food coloring
- 2 cups heavy cream
- 2 vanilla bean (split and scraped)
- 1/2 cup granulated sugar +1/2 cup more for garnish
- 3 egg yolks
For the Brownie Layer:
- Place parchment paper in an 11x8 inch pan or an 8 inch baking pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
Add red gel food coloring as much as you need, until you achieve the red hue that you like.
Pour the batter into the pan, smooth the top with a spatula and pop it into the freezer for about one hour.
Preheat oven to 325 degrees F.
- Add the cream, vanilla bean and its seeds to a medium saucepan that is set over medium heat and bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from heat, cover with a lid and allow sitting for 15 minutes. Remove the vanilla bean and discard.
- In the bowl of an electric mixer fitted with the wire attachment, whisk together on medium-high speed the sugar and the egg yolks until well combined, the mixture must start to lighten in color and become fluffy. Scrape the sides of the bowl with a spatula as needed.
- Whisk in the cream, adding it slowly, a little at a time. Stop the mixer, scrape the sides of the bowl and mix again on medium-low speed for a few seconds to make sure that the mixture is well blended.
Carefully and slowly pour the mixture over the brownie layer.
Bake just until the creme brûlée is set, but still slightly trembling in the center, about 40-45 minutes.
- Remove from oven and let it cool to room temperature, after that refrigerate for at least 2 hours.
The red velvet creme brûlée brownie must be removed from the refrigerator 30 minutes prior to browning the sugar on top.
Before serving sprinkle with the remaining sugar and using a torch, melt the sugar to form a crispy top. Let sit for at least 5 minutes before serving.