These creme brûlée brownies are rich and decadent, and are topped with the smoothest, creamiest creme brûlée.
This creme brûlée brownies recipe is the perfect brownies to make for a family special occasion, individual desserts, with a crackly caramelised top. And if you wanted to make the occasion a little more fancy, blowtorch it, in front of guests!
Not to mention these vegan brownies are also completely vegan!
This brownie dessert is super easy to make, requires just 10 everyday pantry ingredients and is super simple to make
This caramel on brownies recipe was inspired by my epic fudgy vegan brownie recipe. These homemade gluten free brownies are composed of a soft, dark rich chocolate interior with a crinkly crust on top. Like you usually find on top of perfect traditional non vegan brownies.
In this creme brûlée brownie recipe I will be going through how to make the best vegan brownies and the simplest creme brûlée recipe and answering your FAQs such as ‘how to make brownies vegan’ ‘vegan cream for creme brûlée’ ‘how long does vegan brownies last’ and so much more.
A really great thing about this vegan gluten free brownie recipe is how versatile it is. Which is what makes this eggless brownie recipe best. For example, you can make this creme brûlée vegan brownie into a lemon infused creme brûlée to make it more tangy or a strawberry infused creme brûlée, by incorporating some strawberry purée into the creme brûlée mixture.
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
If you’re looking for more vegan dessert recipes to add to your baking list check out my Easy Orange Vegan Creme Brûlée Recipe and Vegan Mini Chocolate Tarts
Run To
Ingredients
- Coconut cream - If your not a fan of coconut and don’t want to use it in your creme brûlée, I assure you, you can’t taste any coconut!
- Sugar - I use caster sugar as its a very refined sugar, if you can’t get your hands on any then refined or normal granulated sugar will work well too.
- Cornflour - this will help thicken the creme brûlée
- Plant based milk - you can use any plant based milk, form, soya, oat or coconut
- Orange - will be infusing the orange zest into the ..
- Brown sugar - will be using this to create the caramelised top
See recipe card for quantities.
Instructions
- Place the butter, sugar, and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted-DONT let it boil.
- Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.
- Add in the dry ingredients and stir until fully incorporated. Be careful not to over mix.
- Transfer the batter to the prepared tin and spread it level.
- Bake for around 20/30 mins or until a skewer inserted in the centre comes out with moist crumbs but not gooey or wet. [If it comes out clean they are overdone so be careful not to leave them in too long]
- Leave the brownies to cool completely for at least 20/30 mins.
Creme Brûlée
- Heat the milk, sugar and cornflour in a pan until the sugar has dissolved. Then remove the pan from the eat and add the coconut cream.
- Return the pan to the heat and whisk continuously until think.
Allow the creme brûlée to cool before pouring the creme brûlée filling over the brownies and set in the fridge for at least an hour.
Sprinkle brown sugar over the creme brûlée and caramelise it using a blow torch. All that's left is to slice and enjoy!
Variations
Simple ways you can change this recipe to better suit your dinner guests:
Prefer something more fruity ?
If you’d prefer to infuse berries into your creme brûlée, simply incorporate the purée of the berry of your choice into the creme brûlée.
Not a fan of orange?
If you’d prefer a classic creme brûlée without the orange, simply remove the orange zest, and follow the recipe as is.
Let me know in the comments if you try these variations or if you came up with your own!
Storage
Storing and freezing vegan creme brûlée brownies
How long does gluten free vegan brownies last?
These dessert brownies should be kept at room temperature for up to a week but can be frozen for up to a month and if stored in an airtight container.
Top tip
Although this layered brownie recipe is super simple to make, here are just a few expert tips I'd recommend:
Make sure to freeze the bars for at least 2 hrs, or until everything is completely set, before removing from the freezer.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Equipment
- Blowtorch
Ingredients
- 250 g Sugar
- 110 g Vegan butter
- 120 ml Plant based milk
- 180 g Vegan chocolate
- 180 g Gluten Free flour
- 40 g Cocoa powder
Creme Brûlée
- 35 g Sugar
- 20 g Cornflour
- 100 ml Plant based milk
- 200 g Coconut cream
Instructions
- Preheat oven to 180°/ 350°F/Gas mark 4. Grease your cake tin and line with greaseproof/parchment paper.
- Place the butter, sugar, and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted-DONT let it boil.250 g Sugar, 110 g Vegan butter, 120 ml Plant based milk
- Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.180 g Vegan chocolate
- Add in the dry ingredients and stir until fully incorporated. Be careful not to over mix.180 g Gluten Free flour, 40 g Cocoa powder
- Transfer the batter to the prepared tin and spread it level.
- Bake for around 20/30 mins or until a skewer inserted in the centre comes out with moist crumbs but not gooey or wet. [If it comes out clean they are overdone so be careful not to leave them in too long]
- Leave the brownies to cool completely for at least 20/30 mins.
Creme Brûlée
- Heat the milk, sugar and cornflour in a pan until the sugar has dissolved. Then remove the pan from the eat and add the coconut cream35 g Sugar, 20 g Cornflour, 100 ml Plant based milk, 200 g Coconut cream
- Return the pan to the heat and whisk continuously until think.
- Allow the creme brûlée to cool before pouring the creme brûlée filling over the brownies and set in the fridge for at least an hour.
- Sprinkle brown sugar over the creme brûlée and caramelise it using a blow torch. All that's left is to slice and enjoy!
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