Good Morning Lovelies, 

Our house has always been a house that people come to when they want a great pudding! Growing up, my mum would produce something special for us all to tuck into after our Sunday roasts. Whilst my grandad Henry would make endless cakes, tarts, pastries and his ultimate rock cakes to keep us topped up throughout the week. 

Yet, none of them really went off course. Each one would follow a recipe exactly as it was written, which was great but at times a little boring. As someone who loves to experiment, I used this boredom and tried to make some adventurous creations for my family. Some of which being a real hit and others an unintentional bird feeder. 

This recipe though is a pairing that works wonders! Using the sweet flavours from both brownies and classic crumbles, mixed with a wonderful fruity core, this is a recipe that the whole family will love. Opposites really do attract with this one…

Ingredients

200g of Dark Chocolate

150g of Butter + 75g More For The Crumble

200g Of Sugar

3 Eggs

100g of Plain Flour + 100g More For The Crumble

50g of Brown Sugar

50g of Oats

A Pinch of Cinnamon

A Pinch of Salt

OPTIONAL: A Few Handfuls of Raspberries

Tools

Two Mixing Bowls

A Mixing Spoon

A Whisk

A Small Microwaveable Bowl

A Baking Tin

Baking Paper

A Knife or Spatula

Method

1. Start by grabbing your microwaveable bowl and adding the chocolate and 150g of butter to it. Melt together until smooth and runny. 
2. Pour the mixture into your mixing bowl, before adding in the sugar, and eggs one by one. Then fold in the salt and 100g of the flour. Whisk together until fully combined and smooth. 
3. Next, grab your baking tin and grease and line it. Then pour in the brownie mixture and smooth the top using a knife or spatula. Apply the raspberries here if using by scattering them over the top. .
4. Next, grab another mixing bowl and add in the flour, sugar, oats and cinnamon, along with the butter for the crumble. Using your fingers, rub them all together to make a rough looking and feeling crumble. Be careful not to overwork it. 
5. Once the crumble is ready, sprinkle it generously over the brownie layer. It doesn’t have to be perfect looking, as the more rustic it appears the better.
6. Bake the mixture at 180°C for 30 to 35 minutes or until the top is golden and the centre is slightly soft. Remove from the oven when ready and enjoy warm with some vanilla ice cream or allow to cool slightly to have on their own. Either way is wonderful! 

Chocolate brownies and crumble, who knew that they would be a match made in heaven? We did! This recipe really features a mixture of two wonderful puddings, whilst also providing the ultimate way to use up any leftover Easter chocolate before it has a real meltdown in summer! All whilst being utterly delicious! I hope you like it lovelies!

Joey X