What a mouthful, foodie friends. A mouthful to say , and a mouthful to enjoy! Trust me, Sunday dessert for the family this weekend was a hit!
The original brownie recipe came from Food Network Magazine, and I adapted it to reflect what I had on hand. I’m 8 months into “A year of Brownies” in the magazine, and this is the August brownie. Just in time for back to school for the college kids. A pan of these will head back to school with my son when he leaves later this week!
Although this brownie recipe involves multiple steps, it’s well worth the effort. With a rich chocolate brownie layer, sweet/tart berry filling, and a topping of oats, flour and butter, what’s not to love? Absolutely my favorite brownie yet! I used a frozen mixed berry blend, omitted almonds, and substituted all purpose flour for almond flour (as I was out of the latter). Still, a delicious dessert treat that the whole family loved.
‘Very Berry Brownie Crumble” :
Filling and topping ingredients:
One bag frozen mixed berry blend of your choice
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup rolled oats
1/2 cup all purpose flour
1/2 cup brown sugar
7 tablespoons butter , softened
For the brownies:
12 ounce bag of chocolate chips
1 stick butter
3/4 cup brown sugar
3/4 cup sugar
4 eggs (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all purpose flour
Prepare the filling :
Combine fruit, sugar, and lemon juice in pot on stovetop. Cook over medium heat, bring to boil. Reduce heat and simmer, cook , stirring until juice is reduced, about 10 minutes. In separate bowl, mix water and corn starch. Add mixture to berries and cook until thickened. Remove from heat and add extracts. Allow to cool while making brownie batter and topping.
Assemble the topping:
Combine topping ingredients in a bowl , then add in butter and mix until blended and crumbly. Refrigerate until ready to use.
Make the brownies:
Preheat oven to 350. Spray 9×13 pan with butter/olive oil spray to prevent sticking. Then, melt chocolate and butter in saucepan on stove top. Remove from heat and add sugars. Whisk in eggs and extracts. Add flour and pinch of salt , mix thoroughly.
Assemble the layers:
Spread batter in prepared pan. Top with berry filling, then top the filling with the oat mixture. Bake until tester comes out clean- about 40-45 minutes. Cool about 20 minutes and cut into squares.
Bake this in a disposable pan, and send off with your favorite college student, deliver to a neighbor, or serve at a picnic.
Enjoy!
Gina
