Crumb cake brownies

Ingredients

• 1/3 cup unsalted butter
• 1/3 cup heavy cream
• 10 ½ ounces dark chocolate (approx. 70%), roughly chopped
• 1 1/4 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/4 generous teaspoon sea salt
• 1/3 cup all-purpose flour
• 1 batch of Crumb Topping

Crumb Topping, adapted from Epicurious's Jam :

• 6 tablespoons unsalted butter, melted and allowed to cool slightly
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3/4 teaspoon cinnamon
• 1/8 teaspoon sea salt
• 1 cup plus 2 tablespoons all-purpose flour

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Preparation

• Preheat to 350° and line a 8" square pan with parchment. Put the chopped chocolate in a medium glass mixing bowl.
• Set the butter and cream over medium heat and bring to a boil. When it has reached a boil, pour on to the chocolate and let it sit to allow the chocolate to soften and melt.
• After a minute or two, stir until chocolate is completely melted and mixture is smooth. Set aside to cool for about 10 minutes .
• Add vanilla to the slightly cooled chocolate mixture. Whisk in eggs, one at a time. Whisk in sugar and salt.
• Add the flour to the chocolate mixture. Stir gently until just combined, don't overmix! Crumble the crumb topping evenly over the brownie batter.
• Crumb Topping, adapted from Epicurious's Jam :
  Whisk together melted butter, both sugars, cinnamon, and salt until smooth. Stir in flour, then blend and poke with a fork until it becomes crumbs. Sprinkle crumbs over top of brownie batter. Bake 25-30 minutes, or until a toothpick inserted in the center comes out almost clean. Cool in the pan on a cooling rack. Remove from pan before cutting.