Side Pannel
Raspberry Almond Crumb Brownies
Raspberry Almond Crumb Brownies
- Recipe Submitted by maryjosh on 02/08/2019
Ingredients List
- For the brownies
- 2 and 1/2 sticks salted butter (1 and 1/4 cup)
- 2 and 1/2 cups granulated sugar
- 1 and 1/2 cups unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 1 cup high quality semi-sweet chocolate chips (optional)
- On top
- 6 tablespoons raspberry preserves
- 1 cup raspberries, fresh or frozen
- Streusel
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 1/2 cup sliced almonds
- 4 tablespoons cold butter, cubed
Directions
Preheat oven to 350 degrees.
Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
Use a sturdy rubber spatula to spread batter in the 9×13 pan.
Dollop 6 tablespoons of preserves on top of the brownies. Use a knife to swirl it together (don't overdo it). Press 1 cup of raspberries evenly throughout the batter.
Meanwhile, make the streusel. In a medium bowl combine sugar, flour, and almonds. Use a pastry cutter or fork to cut in the cold butter.
Sprinkle the mixture on top of the brownie batter.
Bake for 25-30 minutes until toothpick inserted comes out clean and the streusel has started to brown.
Cut into bars and serve hot!
Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
Use a sturdy rubber spatula to spread batter in the 9×13 pan.
Dollop 6 tablespoons of preserves on top of the brownies. Use a knife to swirl it together (don't overdo it). Press 1 cup of raspberries evenly throughout the batter.
Meanwhile, make the streusel. In a medium bowl combine sugar, flour, and almonds. Use a pastry cutter or fork to cut in the cold butter.
Sprinkle the mixture on top of the brownie batter.
Bake for 25-30 minutes until toothpick inserted comes out clean and the streusel has started to brown.
Cut into bars and serve hot!
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