Peach Cobbler Brownies
These Peach Cobbler Brownies are soft, buttery, and super peachy! These get a crisp cinnamon crumble and white chocolate peach glaze, for a fun twist on classic peach cobbler.
Servings: 9 slices
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 ½ 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
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup (125g) medium diced fresh peaches
Crumble Topping:
- 1 tablespoon unsalted 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 350℉. 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 don’t 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 ¾ 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 don’t 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
Calories: 440kcal | Carbohydrates: 57g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 172mg | Potassium: 145mg | Fiber: 1g | Sugar: 41g | Vitamin A: 626IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
