Crumb cake brownies

9 servings
17 min
27 min
Very Easy


Number of serving: 9
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


  • 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.


Crumb Cake Brownies, photo 1
Crumb Cake Brownies, photo 2
Crumb Cake Brownies, photo 3


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