• 2 Cups heavy cream
  • 1/2 Teaspoon vanilla extract
  • 1 Bar (4 ounces) bittersweet chocolate
  • 8 Chocolate Chip Brownie Brittle pieces (about 2x3 inches each), crushed into fine crumbs
  • 4 Egg yolks
  • 1/3 Cup white sugar
  • 5 Teaspoons superfine or regular white sugar

To Prepare:

Preheat oven to 350⁰F.

Bring heavy cream and vanilla extract to a boil.

Remove from heat and stir in chocolate and Brownie Brittle crumbs until fully melted. Set aside.

In a separate bowl, whisk together egg yolks and 1/3 cup white sugar.

Gradually whisk chocolate mixture into sugar mixture until well combined.

Pour mixture through a fine mesh strainer to remove any lumps or bits of cooked egg.

Pour into 6 small ramekins and place into a 9x13 baking pan.

Pour boiling water halfway up sides of ramekins.

Bake for 35-40 minutes, or until centers are just slightly jiggly.

Remove from oven and allow to come to room temperature.

Refrigerate for at least 4 hours or until ready to serve.

Right before serving, sprinkle sugar on top and lightly tip dish to ensure that it spreads over entire surface.

Using a kitchen blow torch, torch tops until slightly browned and caramelized. Alternatively, you can set your broiler to medium heat and broil for about 2-3 minutes.

Garnish with raspberries or more Brownie Brittle pieces, if desired.

Chocolate Brownie Brittle Crème Brulee

Recipe created by Food Blogger Gayle at