Brownies Brûlée with Earl Grey Ganache

Feb 12, 2021Brownies Recipes

Author Notes

Brownies are delicious, but I decided they were missing a key component: danger. That’s why I decided to introduce a blowtorch into the equation. And ganache. Who doesn’t love ganache? —Fresh Beats, Fresh Eats

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
Directions
  1. Brownies
  2. Preheat your oven to 350.
  3. 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.
  4. 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).
  5. 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.
  6. Spray a brownie pan with some nonstick, pour the batter in, and shove that thing in the oven for about 22 minutes.
  1. Ganache
  2. Pour your cream in a small saucepan, steep the tea bags in it for 10 minutes, and turn on a burner to medium.
  3. The second it starts to boil, take it off the heat and pour your chocolate in.
  4. 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)
  5. Put the whole pan in the refrigerator for an hour, just long enough for it to set a bit.
  6. 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.

Read More

More Recipes to Love ❤
Kossuth Cakes Recipe

Kossuth Cakes Recipe

Ingredients:3 large eggs, separated (one yolk reserved for the frosting)1/3 cup all-purpose flour1/8 teaspoon salt1/3 cup granulated sugar1/2 teaspoon vanilla extract1 batch Kossuth Cake Cream Filling (recipe follows)1 batch warm Kossuth Cake Chocolate Frosting (recipe follows)Kossuth Cake Cream Filling:1 cup heavy whipping cream1/4 cup granulated sugar1/2 teaspoon vanilla extractKossuth Cake Chocolate Frosting:2 1/2 ounces bittersweet…

Stir-Fried Spicy Rice Cakes recipes

Stir-Fried Spicy Rice Cakes recipes

Ingredients:2 tablespoons dark sesame oil, divided4 cups sliced rice cakes (rice ovalettes), divided1 bunch green onions, trimmed and cut into 1-inch pieces12 ounces lean ground pork1/2 cup chopped onion1/4 teaspoon kosher salt3 large garlic cloves, minced2 teaspoons cornstarch2 cups no-salt-added chicken stock (such as Swanson)3 tablespoons lower-sodium soy sauce1 tablespoon sambal oelek (ground fresh chile…

Spinach-Quinoa Cakes with Bell Pepper Relish

Spinach-Quinoa Cakes with Bell Pepper Relish

Ingredients:Relish:2 red bell peppers, halved and seeded2 tablespoons chopped fresh flat-leaf parsley1 teaspoon balsamic vinegar1/8 teaspoon kosher salt1/8 teaspoon ground red pepperCakes:1 1/2 teaspoons canola oil1 cup chopped onion3/4 cup uncooked quinoa1 tablespoon minced garlic1 1/3 cups organic vegetable broth2 cups spinach leaves, coarsely chopped2 ounces goat cheese, crumbled (about 1/2 cup)1/2 cup whole-wheat panko…

Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Pearl Oyster Bar Crab Cakes with Sweet Corn Ragout

Ingredients:Crab cakes:1 tablespoon Dijon mustard1 tablespoon fresh lemon juice1 teaspoon dry mustard2 teaspoons chopped fresh chives1/2 teaspoon hot pepper sauce (such as Tabasco)1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon black pepper2 large eggs2 tablespoons finely chopped seeded plum tomato1 pound lump crabmeat, drained and shell pieces removed7 tablespoons dry breadcrumbs, divided1 1/2 teaspoons butterRagout:1/4 cup…

Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

Ingredients:Shrimp cakes:3/4 teaspoon curry powder1 cup panko (Japanese breadcrumbs)2 tablespoons flaked sweetened coconut2 tablespoons finely chopped fresh cilantro2 tablespoons minced red bell pepper2 tablespoons minced green onions1 tablespoon minced peeled fresh ginger3 tablespoons light coconut milk2 teaspoons minced seeded serrano chile1 teaspoon low-sodium soy sauce1/4 teaspoon salt12 ounces medium shrimp, peeled, deveined, and chopped1 large…

Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish

Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish

Ingredients:2 tablespoons canola oil, plus more for grilling the cakes1 medium Spanish onion, finely diced2 cloves garlic, finely chopped1 cup dry white wine4 cups shrimp stock (chicken stock or vegetable stock can be substituted)1 cup white stone-ground cornmealSaltFreshly ground black pepper2 ears perfectly grilled corn, kernels removed6 ears perfectly grilled corn, kernels removed2 poblano chiles,…