Cherry Crumble Brownies

(from castro15’s recipe box)

Categories: Dessert

Ingredients

  • For the Filling and Topping:
  • 4 cups pitted cherries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp salt, plus a pinch
  • 2 tsp cornstarch
  • 2 tsp water
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 3/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup sliced almonds
  • 6 tbsp. cold unsalted butter, cut into small cubes
  • For the Brownies:
  • Cooking spray
  • 12 oz. semisweet chocolate, chopped
  • 1 stick unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 3/4 tsp salt

Directions

  1. Make the filling: Combine the cherries, granulated sugar, lemon juice and a pinch of salt to a boil in a small saucepan over medium heat; bring to a boil. Reduce the heat to a simmer; cook, stirring, until the juices are reduced, about 10 minutes. Mix the cornstarch with the water in a small bowl, then stir into the pan and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in both extracts. Spread on a plate to cool.

  2. Meanwhile, make the topping: Combine the oats, flour, brown sugar, almonds and remaining 1/2 tsp salt in a bowl. Work in the butter with your fingers until the mixture is crumbly. Chill until read to use.

  3. Make the brownies: Preheat the oven to 350. Line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Melt the chocolate and butter in a saucepan over medium heat, stirring. Remove from the heat; whisk in both sugars. Whisk in the eggs and both extracts. Whisk both flours and the salt in a bowl, then whisk into the batter.

  4. Spread the batter in the prepared pan. Top with the cherry filling, then the crumb topping. Bake until a toothpick inserted into the center comes out mostly clean, 45-55 minutes. Let cool slightly in the pan, about 20 minutes. Carefully lift out of the pan using the foil overhang and transfer the brownies to a rack to cool completely. Cut into pieces.

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