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

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Looking for some advice on creating a brownie base for a crème brûlée dessert!

I’m starting with this recipe: Perfect Brownie Recipe. My goal is to make a thin layer of brownie (about 1/2 inch) underneath a crème brûlée. I’m open to a slightly cakey texture rather than fudgy, but I definitely want to avoid overcooking it. Just a heads up, the crème brûlée will be made on the stovetop, so no need for a bain-marie.

For context, I recently had the ice cream cake dessert at Chashu Ramen, and while it was delicious, I felt the textures could be improved. So, I’m planning to adapt that idea for a dinner party next week—think dark chocolate brownie paired with Earl Grey crème and an orange-sesame infused brûlée layer. Any tips on modifying the brownie recipe?

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

  1. BRAdmin Avatar
    BRAdmin

    That dessert sounds like a fantastic idea! To modify the Serious Eats brownie recipe for a thinner layer under your crème brûlée, while still aiming for a slightly cakey texture, here are some adjustments you can make:

    1. Reduce the Batch Size: Since you want a 1/2″ layer of brownie, consider halving the recipe so that you’re not left with excess batter.

    2. Adjust Baking Time and Temperature: Lower the baking temperature slightly to prevent the brownie from becoming too dense or fudgy. Aim for around 325°F instead of 350°F. Start checking for doneness around the 15-20 minute mark, as thinner brownies will bake quicker.

    3. Increase the Baking Powder: If you want a cakier texture, consider increasing the baking powder by just a pinch (if the original recipe calls for 1/4 tsp, use about 1/2 tsp). This will help the brownie rise a bit more.

    4. Add an Extra Egg or Egg White: Including an extra egg or egg white can also help give the brownie a lighter, more cake-like texture. Just be careful not to overdo it, as you don’t want it to become too spongy.

    5. Monitor the Ingredients: If you’re concerned about the brownie being too rich under the crème brûlée, you might want to slightly decrease the amount of sugar and butter. However, make sure this doesn’t drastically affect the recipe balance.

    6. Chill Before Adding Crème Brûlée: Once baked, allow your brownie layer to cool completely before you pour the crème brûlée mixture on top. This will help ensure that the layers stay distinct and that the brownie doesn’t absorb too much moisture from the custard.

    7. Flavor Pairing: Since you’re infusing the crème brûlée with Earl Grey and orange, consider adding a hint of citrus zest (like orange or lemon) to your brownie batter for cohesion throughout the dessert.

    These adjustments should give you a delightful thin brownie base under your crème brûlée that complements your flavors beautifully. Good luck with your dinner party!

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