Description
These Raspberry Almond Crumb Brownies are decadent and rich, featuring a fudgy brownie base swirled with raspberry preserves and studded with fresh raspberries, topped with a crunchy almond streusel. The browned butter adds a deep, nutty flavor that elevates this classic dessert to a gourmet treat.
Ingredients
Scale
Brownie Batter
- 1 & 1/4 cups salted butter
- 2 & 1/2 cups granulated sugar
- 1 & 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 semi-sweet chocolate chips (high quality, optional)
Raspberry Swirl and Topping
- 6 tablespoons raspberry preserves
- 1 cup raspberries (fresh or frozen)
Almond Streusel Topping
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup sliced almonds
- 4 tablespoons cold butter, cubed
Instructions
- Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the brownies.
- Prepare baking dish: Line a 9×13 inch baking pan with parchment paper or foil and spray with non-stick cooking spray to prevent sticking, or simply spray the pan directly.
- Brown the butter: In a large saucepan over medium heat, melt the salted butter. Stir occasionally as the butter foams, then subsides, and starts to develop light brown milk solids. When it has a rich, nutty aroma and light brown color, immediately remove from heat to avoid burning.
- Combine sugar and cocoa: While the butter is browning, mix the granulated sugar and unsweetened cocoa powder in a large bowl or stand mixer bowl.
- Mix browned butter with sugar and cocoa: Pour the browned butter into the sugar and cocoa mixture right away to stop further cooking. Beat until smooth and creamy.
- Add flavorings and eggs: Stir in the salt, water, and vanilla extract. Add eggs one at a time, beating well after each addition until fully incorporated.
- Add flour and chocolate chips: Gently mix in the all-purpose flour and optional chocolate chips until just combined. The batter will be thick with a consistency similar to cement.
- Spread batter: Use a sturdy rubber spatula to evenly spread the dense brownie batter into the prepared 9×13 inch pan.
- Swirl preserves and add raspberries: Dollop 6 tablespoons of raspberry preserves on top of the batter. Use a knife to lightly swirl the preserves without overmixing. Evenly press 1 cup of fresh or frozen raspberries into the batter surface.
- Make streusel topping: In a medium bowl, combine sugar, flour, and sliced almonds. Use a pastry cutter or fork to cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Add streusel topping: Sprinkle the almond streusel evenly over the raspberry-topped brownie batter.
- Bake brownies: Bake for 25 to 30 minutes at 350°F, until a toothpick inserted comes out clean and the streusel topping is lightly browned.
- Cool and serve: Allow the brownies to cool slightly, then cut into 16 bars. Serve warm for the best gooey texture and flavor.
Notes
- Use high-quality cocoa powder and semi-sweet chocolate chips for deeper chocolate flavor.
- Fresh raspberries can be substituted with frozen, but no need to thaw before adding.
- Be careful not to burn the butter; watch closely as it browns quickly.
- The batter is very thick; a sturdy spatula is best for spreading.
- For extra crunch, toast the sliced almonds lightly before adding to the streusel.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
