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Very Berry Brownie Crumble

August 17, 2020 By Gina Michak

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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. 

Print Recipe

VERY BERRY BROWNIE CRUMBLE

Ingredients

Filling and topping ingredients:

  • 1 bag frozen mixed berry blend of your choice
  • 1/4 C Sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 2 tsp water
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 C rolled oats
  • 1/2 C brown sugar
  • 7 tbsp butter softened

For the brownies:

  • 12 oz bag of chocolate chips
  • 1 stick of butter
  • 3/4 C brown sugar
  • 3/4 C sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 C all purpose flour

Instructions

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

 

 

 

 

 

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Filed Under: Baking, brunch, dessert Tagged With: a year of brownies, brownies

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Welcome to the Kitchen! I'm Gina Michak, your favorite foodie, dessert designer, and custom baker here at "From Gina's Kitchen"! I also serve up a side of Disney travel planning in the Kitchen too. Catch me as the foodie half of "The Curly Girls" on FB. Pull up a chair and let's talk food, fun, and Disney!

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Wife, mom of three (four with the fur baby golden retriever), foodie, Disney addict, Pittsburgh native still bleeding black and gold although I'm living in VA! I went from assistant meeting planner to stay at home mom and combined my love of food, family, and parties into one little business "From Gina's Kitchen" . Not only do I bake custom desserts, I love to help plan parties and offer classes on cooking and baking for kids! Read More…

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