Streusel Topped Brownies . . . deliciously different

 

I confess to having a certain fondness for Brownies.   Little fudgy bites of chocolate gooey-ness that I have a difficult time to resist.  The Toddster could take them or leave them.  (He's not human!) I don't make them very often as a result of that because if I do, then I am the only one in the house that will eat them, and I don't need to be eating them!



The second Sunday of every month we have a munch and mingle at church after all of our meetings.  It's an opportunity for us to meet together and socialize and share some refreshments.   Sometimes there is soup and rolls.  Always lots of sandwiches, and cakes and bakes.   Brownies are the perfect thing to take for me, because then I can enjoy them, without eating the whole pan myself.



This is a deliciously different version.  You have an almost bar cookie bottom . . . chewy and chocolatey . . . topped with a deliciously crunchy and buttery cinnamon streusal topping.  A very simple recipe . . .



Easy to make and even easier to eat I'm afraid.   I confess I rather inhaled a whole strip by myself before I could pack them away. They just kinda got in my mouth.  Not all at once mind . . . one at a time . . . a nibble here and a nibble there while I was photographing them and before I knew it . . . one whole row was gone.  Oh, I am such a naughty girl . . . ☺

It's a good thing they aren't staying here is all I can say!

*Streusel Topped Brownies*

Serves 8

Printable Recipe  

Moist delicious brownies, with a rich fudgy base and a crunchy sweet brown sugar streusel topping.
If desired drizzle melted chocolate over top prior to serving.   

For the base:

115g of butter, melted (1/2 cup)

190g of caster sugar (1 cup)

1 tsp vanilla extract

2 large free range eggs, beaten

70g plain flour (1/2 cup)

37g of unsweetened cocoa powder (1/3 cup)  (not hot chocolate powder)

1/2 tsp baking powder

pinch salt
For the topping:

3 TBS butter, melted

25g of soft light brown sugar (1/8 cup packed)

25g of granulated sugar (1/8 cup)

1/2 tsp ground cinnamon

70g of plain flour (1/2 cup)  

  

Preheat the oven to 180*C/350*F/ gas mark 5.  Butter a 9 inch square pan and line it with foil, leaving an
overhang to lift out the brownies when done.   Butter the foil.  Set aside.  

Beat together the eggs, sugar, butter and vanilla.  Sift together the flour, cocoa powder and baking powder.   Add to the egg mixture along with the salt.  Mix together until well combined.  Spread in the prepared pan.  

  

Whisk together the melted butter, both sugars and cinnamon for the topping.  Stir in the flour gradually with a fork, until the mixture is crumbly.   Sprinkle over top of the brownie batter.

Bake for 30 to 35 minutes until a toothpick inserted in the centre comes out clean.  Allow to cool for at least 10 to 15 minutes before lifting out of the pan.  Cut into squares to serve.  

  

Note:  If desired you can melt some chocolate chips and drizzle them over top prior to cutting.  Allow it to set. before you cut into them.

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