Brownies Brûlée With Earl Grey Ganache Recipe

Name: Brownies Brûlée With Earl Grey Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brownies; 1/3 cup sugar (for the brulee); 2 ounces semi-sweet chocolate chips; 8 tablespoons unsalted butter (1 stick); 1 cup sugar (this sugar's for the brownies); 2 eggs; 1/2 cup AP flour; 1 pinch salt; 1/2 teaspoon vanilla extract; Ganache; 9 ounces semi-sweet chocolate chips; 1 cup heavy cream; 2 bags Earl Grey tea

Servings: persons

Brownies
1/3 cup sugar (for the brulee)
2 ounces semi-sweet chocolate chips
8 tablespoons unsalted butter (1 stick)
1 cup sugar (this sugar's for the brownies)
2 eggs
1/2 cup AP flour
1 pinch salt
1/2 teaspoon vanilla extract
Ganache
9 ounces semi-sweet chocolate chips
1 cup heavy cream
2 bags Earl Grey tea

1
Preheat your oven to 350.
2
Put the chocolate and butter in a small saucepan over low heat, and keep it there until the chocolate's melted. Give it a stir once in a while, too. Once the chocolate's not so solid anymore, take it off the heat and keep stirring until everything's smooth.
3
Next, pour all that into a bowl and stir in a cup of sugar. Beat in your eggs after that (one at a time, don't throw them all in at once).
4
Add flour, vanilla, and salt. Stir it in gently. That means you still wanna see some bumps in there, don't make it totally smooth.
5
Spray a brownie pan with some nonstick, pour the batter in, and shove that thing in the oven for about 22 minutes.
6
Pour your cream in a small saucepan, steep the tea bags in it for 10 minutes, and turn on a burner to medium.
7
The second it starts to boil, take it off the heat and pour your chocolate in.
8
Once everything's melted together, take out your tea bags and pour the ganache over your now-baked brownies (they should've been out of the oven for a few minutes by now. If they're not, let them cool down for a bit)
9
Put the whole pan in the refrigerator for an hour, just long enough for it to set a bit.
10
Pour a 1/3 cup of sugar over the top of the brownies, then use your kitchen blowtorch on the sugar. You want to torch it long enough for the sugar to just start bubbling and turn brown. If you don't have a blowtorch, get one. You could set your oven to broil and put it on the top rack for 30 seconds, but don't do that. Get yourself a blowtorch. They're awesome.

1218

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Brownies, 1/3 cup sugar (for the brulee), 2 ounces semi-sweet chocolate chips, 8 tablespoons unsalted butter (1 stick), and more.

Yes, Brownies Brûlée With Earl Grey Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brownies Brûlée With Earl Grey Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions