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These Peach Cobbler Brownies combine fresh peaches, a crisp cinnamon crumble, and a white chocolate peach glaze into this irresistible summer dessert. They’re surprisingly simple to make with plenty of peach flavor in every bite. Serve these up with an iced latte and enjoy the summer sun.
Peach cobbler is definitely my go-to summer dessert, so I was super excited when one of you suggested I should make Peach Cobbler Brownies! Two components I knew this recipe needed were a deep peach flavor and some sort of cinnamony crumble topping. If you’ve seen my strawberry brownies or my lemon brownies, you’d know that my signature glaze features white chocolate, and OMG, white chocolate works so well with peach. And the secret ingredient to keeping this dessert well-balanced and not overly decadent– lemon! The acid is the thing that brings it all together and enhances the peach flavor. You have to try this recipe!
Ingredients Youโll Need for Peach Cobbler Brownies
- Fresh peaches – Diced peaches add juicy bites throughout the brownies and truly give off the cobbler vibe.
- Freeze-dried peaches – These create concentrated peach flavor without adding extra moisture. They’re blended into a powder and used in both the batter and glaze. I found them at Target and Walmart.
- Unsalted butter – Butter gives these brownies their rich, tender texture and helps create a soft crumb.
- White chocolate – The glaze adds sweetness and a creamy finish that pairs so well with the bright peach flavor.
- Cinnamon – Just a small amount brings warmth to both the brownies and crumble topping, giving them classic cobbler flavor.
- Lemon – The acid cuts through the richness and really brings this dessert together.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Peach Cobbler Brownies
- Prepare the peach sugar. Blend the freeze-dried peaches into a fine powder, reserving a small amount for the glaze.
- Mix the batter. Beat together the peach sugar, butter, and vanilla. Add the lemon juice and eggs, then mix until smooth. Mix in the flour, baking powder, cinnamon, and salt.
- Fold in most of the diced peaches.
- Bake the brownies. Spread the batter into the prepared pan, scatter the remaining peaches over the top, and bake at 350F for 35 minutes.
- Make the glaze and the crumble. Melt the white chocolate with the lemon juice, stir in the peach powder and salt. Combine all of the crumble ingredients and bake at 350F for 15 minutes.
- Glaze. Once brownies have cooled, pour glaze on top.
- Sprinkle the crumbles over the top. Let the glaze set for 20 minutes.
- Slice and serve.
Quick Tips for the Best Peach Cobbler Brownies
Use ripe but firm peaches. Overripe peaches can release excess moisture and make the brownies too soft. We want the flavor without compromising texture.
Reserve the peach powder immediately. Freeze-dried peach powder can absorb moisture quickly, so store the portion for the glaze in an airtight container.
If the glaze appears too thick, you can add a teaspoon of hot water to loosen it up and make it a more pourable consistency.
These are best enjoyed at room temperature. If refrigerated, allow them to sit out for 15 to 20 minutes before serving to soften slightly.
Make-Ahead, Storage & Reheating
Make Ahead: The crumble topping can be baked up to 3 days in advance and stored in an airtight container. The brownies can also be baked a day ahead and glazed before serving.
Storage: Store leftover brownies in an airtight container in the refrigerator for up to 3 days.
If you tried this Peach Cobbler Brownies recipe or any other recipe on my website, please leave a ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
Peach Cobbler Brownies
Equipment
Ingredients
Peach Cobbler Brownies:
- 1 1/3 cup (287g) granulated sugar
- 1 cup (24g) freeze-dried peaches
- 3/4 cup unsalted butter, softened (1 ยฝ sticks)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice, from about 1/2 lemon
- 2 large eggs
- 1 1/4 cup (162g) all-purpose flour
- 3/4 teaspoon baking powder
- ยผ teaspoon cinnamon
- ยฝ teaspoon kosher salt
- 1 cup (125g) medium diced fresh peaches
Crumble Topping:
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- 2 tablespoons all-purpose flour
- A pinch cinnamon
- A pinch salt
White Chocolate Peach Glaze:
- 3/4 cup (113g) white chocolate, roughly chopped
- 2 tablespoons fresh lemon juice, from about 1 lemon
- Pinch kosher salt
- 2 teaspoons freeze-dried peach powder
Instructions
To Make the Peach Brownies:
- Preheat the oven to 350โ. Grease and line an 8x8inch pan and place a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan. Press the parchment flat so it adheres to the bottom and sides of the pan.
- In a small food processor or blender, add the freeze-dried peaches. Pulse until you have peach powder. Remove 2 teaspoons, keep it in an airtight container (we will use this later for the glaze and we donโt want it to clump up). Then add the sugar to the rest of the peach powder and briefly pulse until combined.
- Add the peach sugar, to a bowl, along with the unsalted butter and vanilla extract. Using a hand mixer on medium speed, beat the butter and sugar together until fluffy, about 1 minute.
- Then add lemon juice and eggs. Quickly beat together on medium speed until combined and smooth.
- Now, add your dry ingredients: flour, baking powder, salt. Beat on low speed until just combined. Then gently fold in ยพ of fresh peaches.
- Scoop the batter into the prepared baking dish. Then sprinkle the rest of the peaches on top. Bake the peach brownies for about 35 minutes until golden and crackly on top. Let cool for at least 30 minutes before removing it from the baking pan and adding the glaze. The center may be puffed up but as it cools it will set.
To Make the Crumble Topping:
- Keep the oven at 350degreesF and line a small baking sheet with parchment paper.
- To a small bowl, add the butter, brown sugar, flour, cinnamon, and salt. Use a fork to mix everything together until a crumble forms.
- Pour the crumble out evenly onto the prepared baking sheet and bake for 15 minutes until golden and crisp.
- Let the crumble cool while you make the glaze.
To Make the White Chocolate Peach Glaze:
- Meanwhile, make the white chocolate glaze. Add the white chocolate and lemon juice to a bowl. Microwave in intervals of 20 seconds, until the white chocolate has completely melted. (If you donโt have a microwave, use a double boiler.) Stir until combined and glossy. Then sift in the reserved two teaspoons of peach powder and pinch of salt, stir to combine.
- Pour the white chocolate peach glaze over the peach brownies and move the pan around to encourage the glaze to cover the entire surface of the brownies. Sprinkle the crumble on top and allow the glaze to set for at least 20 minutes before slicing.
- Slice it up and serve.
Notes
Quick Tips
Use ripe but firm peaches. Overripe peaches can release excess moisture and make the brownies too soft. We want the flavor without compromising texture. Reserve the peach powder immediately. Freeze-dried peach powder can absorb moisture quickly, so store the portion for the glaze in an airtight container. If the glaze appears too thick, you can add a teaspoon of hot water to loosen it up and make it a more pourable consistency. These are best enjoyed at room temperature. If refrigerated, allow them to sit out for 15 to 20 minutes before serving to soften slightly.Make Ahead & Storage
Make Ahead: The crumble topping can be baked up to 3 days in advance and stored in an airtight container. The brownies can also be baked a day ahead and glazed before serving. Storage: Store leftover brownies in an airtight container in the refrigerator for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
