Print
Red Velvet Creme Brulee Brownies are the perfect combo of rich, decadent chocolate, creamy vanilla and caramelized crunchy sugar.

Red Velvet Creme Brulee Brownies

Red Velvet Creme Brulee Brownies are the perfect combo of rich, decadent chocolate, creamy vanilla and caramelized crunchy sugar.

Course Dessert
Cuisine American, French
Keyword Red Velvet Creme Brulee Brownies
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 brownies
Calories 401 kcal
Author Catalina Castravet

Ingredients

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

Creme Brûlée:

  • 2 cups heavy cream
  • 2 vanilla bean split and scraped
  • 1/2 cup granulated sugar +1/2 cup more for garnish
  • 3 egg yolks

Instructions

For the Brownie Layer:

  1. 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.
  2. 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.

  3. Add red gel food coloring as much as you need, until you achieve the red hue that you like.

  4. Pour the batter into the pan, smooth the top with a spatula and pop it into the freezer for about one hour.

Creme Brûlée:

  1. Preheat oven to 325 degrees F.

  2. 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.
  3. 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.
  4. 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.
  5. Carefully and slowly pour the mixture over the brownie layer.

  6. Bake just until the creme brûlée is set, but still slightly trembling in the center, about 40-45 minutes.

  7. Remove from oven and let it cool to room temperature, after that refrigerate for at least 2 hours.
  8. The red velvet creme brûlée brownie must be removed from the refrigerator 30 minutes prior to browning the sugar on top.

  9. 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.

Nutrition Facts
Red Velvet Creme Brulee Brownies
Amount Per Serving
Calories 401 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 147mg49%
Sodium 273mg12%
Potassium 209mg6%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 35g39%
Protein 7g14%
Vitamin A 680IU14%
Calcium 76mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.