{"id":4357,"date":"2024-07-20T02:30:14","date_gmt":"2024-07-20T02:30:14","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=4357"},"modified":"2025-02-27T19:30:40","modified_gmt":"2025-02-27T19:30:40","slug":"creme-brulee-brownie-cups","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/creme-brulee-brownie-cups\/","title":{"rendered":"Creme Br\u00fbl\u00e9e Brownie Cups"},"content":{"rendered":"\n

Okay, we cheat a little with these Creme Br\u00fbl\u00e9e Brownie Cups. But in the absolute best way to keep them as easy as possible – we don’t all have the same 24 hours in a day! Fudgy brownie cups get filled with either vanilla pudding mix or pre-made custard before being topped with sugar and toasted. You still get that vanilla, custard-y flavor without all the work! The result is rich and gooey and crisp on top – SO good!<\/p>\n\n\n\n

This recipe starts with my classic brownie base, keeping everything fudgy and chocolatey. The filling is where this recipe truly shines. Packed into the brownie cup is a cheat’s creme br\u00fbl\u00e9e filling made using vanilla pudding. Add a generous sprinkle of sugar before blowtorching for that crackly finish! <\/p>\n\n\n\n

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it\u2019s the egg, or the molten sugar in the butter, so let\u2019s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the fridge for a few days. That said, they don\u2019t last long if you\u2019ve got lots of happy hungry mouths in the house!<\/p>\n\n\n\n

\"Creme<\/figure>\n\n\n\n

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:<\/h2>\n\n\n\n
    \n
  1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.<\/li>\n\n\n\n
  2. Don\u2019t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.<\/li>\n\n\n\n
  3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For this brownie recipe, we use a standard muffin tin with regular muffin liners.<\/li>\n\n\n\n
  4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center \u2013 if it comes out with a few moist crumbs, the brownies are done.<\/li>\n\n\n\n
  5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.<\/li>\n\n\n\n
  6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips\/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.<\/li>\n<\/ol>\n\n\n\n

    Remember, practice makes perfect when it comes to baking brownies. Don\u2019t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! <\/p>\n\n\n\n

    INGREDIENTS REQUIRED <\/h2>\n\n\n\n

    There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go! <\/p>\n\n\n\n