Creme Brûlée Blondies

Trust ME I know this actually look hideous but it was my first time making this. You would look at this and think, hmmm I don’t think this will work. But, YES it does work and it my favorite dessert on my entire website. If you look at the directions it seems really long but I promise it will be ok. I have only made this once, I am going to make it again and make it look less ugly. Trust the process.

Ingredients

Blondie

• 1/2 cup unsalted butter melted

• 1 cup packed brown sugar

• 1 egg and 1 egg yolk

• 1 tbsp vanilla extract

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 cup all purpose flour

• 1/2 cup chopped DARK chocolate chips, NOT optional. You need DARK, not semisweet and not milk.

  Creme Brûlée Ingredients:

• 3 large egg yolks

• 2 tbsp and 2 tsp granulated sugar

• 1 cup heavy whipping cream

• 2 tsp vanilla extract

  Directions

  Make blondie batter:

• grease 9x9 baking dish and preheat oven to 350

• combine melted butter and both sugars mix until combined

• add in egg and vanilla extract mix until everything is incorporated

• add in salt, baking powder, and flour mix A LITTLE , leave unmixed. Add 1/2 cup chopped dark chocolate chips and mix those in with the unmixed flour until everything is incorporated

• put blondie batter in the bottom of the pan and VERY IMPORTANT spread evenly

• pre-bake for 15 minutes, while it is the oven make the creme topping

  Creme Brûlée:

• place a pot of water on the stove to boil, you will use this water in the oven to help creme brûlée bake evenly

• in a large bowl whisk together egg yolks and sugar until it just starts to lighten in color, set aside

• Next, poor heavy whipping cream in a saucepan over medium heat. Stir frequently until cream is bubbling on the edges. Turn the stove off and stir in vanilla extract. Pour 1/3 of the creme into the egg and sugar mixture, mix well. Add the rest of the creme and mix until combined. If there is a layer of foam on top skim it off with a spoon. Pour on top of blondie batter, make it even.

• Take boiling water and pour into another baking dish doesn’t matter the size, put on the bottom rack of the oven. Put the Creme brûlée blondie on the middle rack for 35-40 minutes. You know it is done when the center jiggles slightly and the edges are set.

• Once it come out of the oven it needs to chill for 4 hours in the fridge. Once chilled blot with paper towel to remove excess moisture.

• Sprinkle a good amount of white sugar evenly on top, shake it around to try to get it even. Now, use a small kitchen torch to carefully caramelize the sugar. It should turn a golden/dark brown. Wait 1-2 minutes for the sugar to harden. NO TORCH? see notes

• Now you can finally enjoy after this long long baking excursion! Store in the fridge with plastic wrap or a lid!

Broiling Notes: if you chose to broil it, after, take it out and let the sugar harden for 1-2 minutes. The custard will be warm still so I recommend refrigerating it for 45 mins- 1 hour if you want it chilled.