Peach Cobbler Brownies
Peach Cobbler Brownies
Ingredients
For the Brownie Layer
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 eggs, large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
For the Peach Cobbler Layer
- 2 cans sliced peaches, 15 ounce, in heavy syrup
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
For Sprinkling
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the 1 cup of melted unsalted butter and 2 cups of granulated sugar. Whisk these ingredients together until they are well combined.
⏱️ 3 min
- 3
Add the 4 large eggs one at a time, mixing thoroughly after each addition until fully incorporated. Stir in 1 teaspoon of vanilla extract.
⏱️ 4 min
- 4
In a separate, medium-sized bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 6
Pour the brownie batter into the prepared baking pan and spread it out evenly. Sprinkle 1/2 cup of chocolate chips over the top of the brownie batter.
⏱️ 3 min
- 7
Bake the brownie layer in the preheated oven for 20-25 minutes. The center should still appear slightly gooey when removed from the oven.
⏱️ 25 min•🌡️ 350
- 8
While the brownies are baking, drain the heavy syrup from the 2 (15 ounce) cans of sliced peaches into a medium saucepan. Set the sliced peaches aside for later use.
⏱️ 2 min
- 9
To the saucepan with the peach syrup, add 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 tablespoon of cornstarch. Whisk the mixture constantly over medium heat until it thickens to a syrup-like consistency.
⏱️ 8 min
- 10
Remove the thickened syrup from the heat and stir in 1 teaspoon of vanilla extract. Add the reserved sliced peaches to the warm syrup mixture and gently stir to ensure they are well coated.
⏱️ 2 min
- 11
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
⏱️ 2 min
- 12
Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 5 min
- 13
Stir in 1/2 cup of milk until the ingredients are just combined and form a soft dough.
⏱️ 3 min
- 14
Remove the partially baked brownies from the oven. Evenly spoon the peach mixture over the hot brownies.
⏱️ 2 min
- 15
Drop spoonfuls of the cobbler topping dough over the peaches, leaving some gaps so that the peaches are visible.
⏱️ 3 min
- 16
In a small separate bowl, mix together 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon. Sprinkle this sugar-cinnamon mixture over the cobbler topping.
⏱️ 1 min
- 17
Return the pan to the oven and bake for an additional 25-30 minutes, or until the cobbler topping is golden brown and the peach filling is visibly bubbly.
⏱️ 30 min•🌡️ 350
- 18
Allow the Peach Cobbler Brownies to cool completely before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Cobbler Brownies
For the Brownie Layer
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 eggs, large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
For the Peach Cobbler Layer
- 2 cans sliced peaches, 15 ounce, in heavy syrup
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
For Sprinkling
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the 1 cup of melted unsalted butter and 2 cups of granulated sugar. Whisk these ingredients together until they are well combined.
⏱️ 3 min - 3
Add the 4 large eggs one at a time, mixing thoroughly after each addition until fully incorporated. Stir in 1 teaspoon of vanilla extract.
⏱️ 4 min - 4
In a separate, medium-sized bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 6
Pour the brownie batter into the prepared baking pan and spread it out evenly. Sprinkle 1/2 cup of chocolate chips over the top of the brownie batter.
⏱️ 3 min - 7
Bake the brownie layer in the preheated oven for 20-25 minutes. The center should still appear slightly gooey when removed from the oven.
⏱️ 25 min•🌡️ 350 - 8
While the brownies are baking, drain the heavy syrup from the 2 (15 ounce) cans of sliced peaches into a medium saucepan. Set the sliced peaches aside for later use.
⏱️ 2 min - 9
To the saucepan with the peach syrup, add 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 tablespoon of cornstarch. Whisk the mixture constantly over medium heat until it thickens to a syrup-like consistency.
⏱️ 8 min - 10
Remove the thickened syrup from the heat and stir in 1 teaspoon of vanilla extract. Add the reserved sliced peaches to the warm syrup mixture and gently stir to ensure they are well coated.
⏱️ 2 min - 11
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
⏱️ 2 min - 12
Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
⏱️ 5 min - 13
Stir in 1/2 cup of milk until the ingredients are just combined and form a soft dough.
⏱️ 3 min - 14
Remove the partially baked brownies from the oven. Evenly spoon the peach mixture over the hot brownies.
⏱️ 2 min - 15
Drop spoonfuls of the cobbler topping dough over the peaches, leaving some gaps so that the peaches are visible.
⏱️ 3 min - 16
In a small separate bowl, mix together 2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon. Sprinkle this sugar-cinnamon mixture over the cobbler topping.
⏱️ 1 min - 17
Return the pan to the oven and bake for an additional 25-30 minutes, or until the cobbler topping is golden brown and the peach filling is visibly bubbly.
⏱️ 30 min•🌡️ 350 - 18
Allow the Peach Cobbler Brownies to cool completely before slicing and serving.
⏱️ 60 min