Hope everyone had a great Mother’s Day. My family came over for dinner yesterday and I made these yummy brownies. I would have had a photo of the entire baked recipe but my brother-in-law grabbed some of the crumbs from one end of brownies.
Since everyone loves cake crumbs (at least I think everyone does), I decided to incorporate them into my favorite brownie mix. I used half the crumb recipe from my Sour Cream Coffee Ultimate Crumb Cake and it turned out wonderfully. There is some brownie at the bottom of those crumbs.
What did you do this Mother’s Day? Did you make or do anything special?
Ultimate Crumb Brownies
Yield: 12 brownies Cook Time: 45 minutes
- 1 package of your favorite brownie mix (I used Ghirardelli)
- 1/2 lb (2 sticks) butter, melted
- 2 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons powdered cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 – 2 tablespoons powdered sugar for sprinkling
Step 1: For the batter: Prepare the brownie mix as described on the package. Transfer the batter to an 8 by 8 inch pan lined with parchment paper. Spread evenly in the pan. Begin baking in a preheated 325 degree oven for 20 minutes.
Step 2: For the crumbs: while the brownies are baking, mix together all the ingredients for the crumbs with a fork to start. Finish mixing with fingers. There should be large crumbs. After the brownies bake for 20 minutes, remove the brownie pan from the oven and sprinkle the crumbs evenly across the top of the brownies. The weight of the crumbs will flatten the brownies somewhat. Return to the oven.
Step 3: Raise the oven temperature to 375 degrees and bake on a higher rack for another 20 – 25 minutes. The crumbs will brown ever so slightly. Cool in the pan on a rack for at least 20 minutes. Use the parchment paper to help remove the brownies from the pan and cool completely on a rack. Transfer the brownies onto a serving tray and sprinkle liberally with powdered sugar. Cut into 2 to 2 inch squares and eat.
Crumb recipe from a co-worker.
Tips: Store in an airtight container.