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Two slices of brownie flan topped with amber caramel and a mint leaf on a white plate

InternationalBaking & Pastry

Caramel Brownie Flan

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The brownie flan pairs the rich, fudgy depth of a chocolate brownie with the silky sweetness of a vanilla flan topped with caramel. This stunning two-tone dessert is best served well chilled at the end of an indulgent meal or for a festive snack.

Total time
1 h 20
Prep
25 min
Cook
55 min
Rest
4 h
Difficulty
Medium
Per person
€0.85

By the CookinBreak team

Ingredients 14

Estimated cost €6.80

For the caramel

For the brownie

For the flan

For serving

Equipment

  • Whiskfor blending the mixtures
  • Spatulafor smoothing the brownie batter
  • Gratin dishlarger than the pan, for the water bath
  • Square cake pan20x20 cm or springform pan

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F in conventional mode and bring a kettle of water to a boil for the water bath.

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Melt the sugar with the water in a saucepan over medium heat without stirring until you get a golden, amber caramel, then immediately pour it into the bottom of a twenty-centimeter square pan.
Melt the dark chocolate with the butter in a double boiler or in the microwave at low power, then smooth with a spatula.
Add the sugar to the slightly cooled chocolate mixture, beat in the eggs one at a time, then finish with the flour and salt without overworking the batter.
Gently spread the brownie batter over the set caramel in the pan using the spatula.
Whisk the eggs with the sweetened condensed milk, whole milk and vanilla extract in a bowl until fluid and smooth, then gently pour this mixture over the brownie batter.
Place the pan in a large baking dish, pour boiling water halfway up the pan to form the water bath, then bake for until the surface of the flan is set and firm to the touch.
Let cool at room temperature, then refrigerate for at least so the two layers set perfectly.
Run a thin blade along the sides, unmold the cake onto a serving platter, cut into square pieces and garnish with fresh mint before serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

As a main

To drink

Nutrition facts

per serving · estimate
  • Protein9 g
  • Carbs47 g
  • Fat19 g
  • Fiber2 g
Nutri-Score DÉco-Score B

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the separation between the two layers clean when slicing, pour the flan mixture very slowly over the back of a spoon above the brownie layer. During baking, the densities naturally swap places.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 2 months in an airtight or wrapped container.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Ideally prepared the day before for better texture and flavor.

Reheating : How do you reheat it?

Usually eaten cold or at room temperature. Reheating not recommended (affects texture).

Variations

  • Coffee version: add a teaspoon of coffee extract or strong coffee to the flan mixture for a tiramisu-like flavor profile.
  • Gluten-free version: replace the wheat flour in the brownie with an equal amount of cornstarch.
  • Pecan version: sprinkle chopped pecans over the brownie batter before pouring in the flan to add crunch.

Mistakes to avoid

  • Unmolding the cake while still warm, which would make the creamy texture of the flan collapse.
  • Baking without a water bath, which would dry out the brownie and make the flan grainy with air bubbles.
  • Whisking the flan mixture too vigorously, creating too much foam that interferes with the surface setting.

Frequently asked questions

Why do the layers swap during baking?

The brownie batter, denser but aerated by the fat, slowly rises while the liquid flan mixture slides to the bottom on contact with the caramel, creating two distinct layers.

Can I use store-bought liquid caramel?

Yes, you can coat the bottom of the pan with ready-to-use liquid caramel, although homemade caramel gives a more amber color and a deeper flavor.

How do I know if the brownie flan is cooked?

Insert a knife blade into the center: it should come out clean from the flan, with a slightly jiggly texture in the middle that will set completely while resting in the refrigerator.

What type of chocolate should I use for the brownie?

Choose a dark baking chocolate between 50 and 70% cocoa to balance the very sweet side of the caramel and the condensed milk flan.

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Caramel Brownie Flan

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