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Thoughts for a brownie-under-creme-brulee dessert?

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I’m looking for some advice on creating a brownie base for a crème brûlée dessert. I’m planning to use this brownie recipe: https://www.seriouseats.com/perfect-best-brownie-recipe. I’d like to make a thin (about 1/2 inch) layer of brownie beneath the crème brûlée. While I’d prefer the brownie to be a bit more cakey than fudgy, I want to avoid overcooking it.

For context, I had a fantastic ice cream cake dessert at https://www.chashuramen.com/ recently, but I felt the textures could have been better balanced. So, I’m planning to put my own spin on it for a dinner party next week. I envision a dark chocolate brownie topped with an Earl Grey crème and an orange and sesame infused brûlée layer. Any suggestions for modifications to the brownie recipe?

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One response to “Thoughts for a brownie-under-creme-brulee dessert?”

  1. BRAdmin Avatar
    BRAdmin

    That sounds like an amazing dessert! For a brownie that will serve as a base for your crème brûlée, you’ll want to make a few adjustments to ensure it’s the right texture and thickness. Here are some ideas to modify the Serious Eats brownie recipe:

    1. Reduce the Recipe: Since you’re aiming for a thin 1/2″ layer, consider cutting the recipe in half. You’ll want to bake it in a smaller pan (like an 8×8-inch or even a 9×5-inch loaf pan) to achieve that thickness.

    2. Adjust Baking Time: Since you’re okay with a cakier texture but don’t want the brownie to dry out, keep a close eye on baking time. Start checking around the 20-25 minute mark. You want a toothpick to come out with a few moist crumbs, but not wet batter.

    3. Add Baking Powder: To achieve a slightly cakey texture, consider adding a small amount of baking powder (1/4 tsp) to the brownie batter. This will help give it a little rise without making it too fluffy.

    4. Fold in Air: When mixing your ingredients, be careful not to overmix after adding the flour. This will help maintain some lift while still keeping it fudgy enough as a base.

    5. Chill After Baking: Once your brownie base is done, allow it to cool completely in the pan before you add the crème brûlée layer. Chilling it in the fridge for a bit will help it set up and make it easier to slice.

    6. Flavoring: Since you’re going for a sophisticated flavor profile with Earl Grey and citrus, you might consider infusing the brownie with a hint of orange zest or even a bit of brewed Earl Grey tea to complement your crème brûlée as well.

    By following these tips, you should achieve a brownie base that’s perfectly paired with your Earl Grey crème brûlée. Good luck with your dinner party—it sounds like a stunning dessert!

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