Crumb-Cake Brownies
"We topped all-time favorite brownies with the best of another classic ---- crumb-cake topping!"
2 cups butter, 1 pound
4 oz. unsweetened chocolate, chopped
1-2/3 cups plus 1/2 cup granulated sugar
4 cups all-purpose flour
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
1/2 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup white chocolate chips, melted and cooled
Preheat oven to 350 Degrees F. Line 13" x 9" baking pan with enough foil to overhang sides by 2"; coat with cooking spray. In pot, melt 1 cup butter and unsweetened chocolate over medium heat. Remove from heat; cool slightly. Stir in 1-2/3 cups granulated sugar, 1 cup flour and salt. Stir in eggs and vanilla until combined. Stir in 1/2 cup mini chips. Spread in pan. Bake 15 minutes.
Meanwhile, melt remaining butter. In bowl, combine remaining flour and granulated sugar with brown sugar and cinnamon. Stir in butter until crumbly. With hands, press together to form large crumbs. Remove brownie from oven; top with crumbs. Bake 30 minutes or until crumbs are browned. Cool 20 minutes. Using foil, lift brownies from pan; cool on rack.
Separately melt white chocolate chips and remaining mini chips; drizzle each over crumb topping. *To transport, return brownies to baking pan; cover with foil.
*The recipe appeared in a Tailgating Recipe Section.
Servings: 24
Woman's World September 27, 2010
Recipe Development: Gwynn Galvin; Susan Chiusano; Alisa Lagrosa-Strynkowski
This recipe looks and sounds delicious. Hope I get to try it soon!
"We topped all-time favorite brownies with the best of another classic ---- crumb-cake topping!"
2 cups butter, 1 pound
4 oz. unsweetened chocolate, chopped
1-2/3 cups plus 1/2 cup granulated sugar
4 cups all-purpose flour
1/4 teaspoon salt
4 eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
1/2 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup white chocolate chips, melted and cooled
Preheat oven to 350 Degrees F. Line 13" x 9" baking pan with enough foil to overhang sides by 2"; coat with cooking spray. In pot, melt 1 cup butter and unsweetened chocolate over medium heat. Remove from heat; cool slightly. Stir in 1-2/3 cups granulated sugar, 1 cup flour and salt. Stir in eggs and vanilla until combined. Stir in 1/2 cup mini chips. Spread in pan. Bake 15 minutes.
Meanwhile, melt remaining butter. In bowl, combine remaining flour and granulated sugar with brown sugar and cinnamon. Stir in butter until crumbly. With hands, press together to form large crumbs. Remove brownie from oven; top with crumbs. Bake 30 minutes or until crumbs are browned. Cool 20 minutes. Using foil, lift brownies from pan; cool on rack.
Separately melt white chocolate chips and remaining mini chips; drizzle each over crumb topping. *To transport, return brownies to baking pan; cover with foil.
*The recipe appeared in a Tailgating Recipe Section.
Servings: 24
Woman's World September 27, 2010
Recipe Development: Gwynn Galvin; Susan Chiusano; Alisa Lagrosa-Strynkowski
This recipe looks and sounds delicious. Hope I get to try it soon!