During summer, I mainly keep busy by participating in my school’s sports. I like it. But it also means that over the course of the day, I go to 2 and a half hours of tennis. Then I go to weight training for another hour and a half… And then cross country for like another hour.
My point here isn’t to talk about how much I’m working out. That would be humble bragging. I just needed to tell you because it’s the story behind these Momofuku Crumb Brownies. Because, trust me, after a day like that, you tend to want some dessert. Some super decadent dessert. And you tend to come up with the most elaborately delicious desserts. Inspiration always strikes when you work out.
So, in the midst of all this exercising, I daydreamed up these bodacious Momofuku crumb brownies. Brownies are my favorite. And Momofuku crumb is aaaamazing. It was originally just going to be milk crumb. But then in the middle of making it I was worried it wouldn’t be very flavorful (because I tried some :-P). So I made some, but browned the butter and encased the crumbs together with salted caramel sauce. But then the normal milk crumb turned out fine, so I added that too. Oh, and chocolate crumb, because that was my backup plan to the back up plan.
I went a little crazy, I know. But crazy is good. Think about it, you want to be friends with crazy, out-there, a-little-on-the-weird-side kind of people, right? You want your brownies to be crazy too. Like Momofuku crumb brownies crazy.
You can totally do what you want in terms of how much crumb you add. But, if you have many leftovers you can always mix them into vanilla ice cream. I did. And then ate it with the Momofuku crumb brownies.
These Momufuku crumb brownies are the perfect, quintessential dessert. Perfect for after a day of exercise. Or just, whenever.
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PinIngredients
For the brownies
- 1 batch of your favorite brownies, or box mix
- 1 recipe chocolate crumb
- 1 recipe milk crumb
- 1 recipe brown butter salted caramel crumb
Chocolate Crumb
- 2/3 cup flour
- 1 tsp. cornstarch
- 1/2 cup sugar
- 2/3 cup cocoa powder
- 1 tsp. kosher salt
- 6 Tbs. butter, melted
Milk Crumb
- 1/2 cup milk powder
- 1/4 cup flour
- 2 tbs cornstarch
- 2 tbs sugar
- 1/2 tsp kosher salt
- 4 tbs butter, melted
- 1/4 cup milk powder
- 3 oz white chocolate, melted
Brown Butter Salted Caramel Crumb
- 1/2 cup milk powder
- 1/4 cup flour
- 2 tbs cornstarch
- 2 tbs sugar
- 1/2 tsp kosher salt
- 4 tbs butter, browned
- 1/4 cup milk powder
- 3 oz salted caramel sauce
Instructions
Make the chocolate crumb
- Pre-heat the oven to 300 degrees.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
- Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.
Make the milk crumb
- Heat the oven to 250°f.
- Combine the 40 g (½ cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. toss with your hands to mix. add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.
- Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes. the crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. cool the crumbs completely.
- Crumble any milk crumb clusters that are larger than ½ inch in diameter, and put the crumbs in a medium bowl. add the 20 g (¼ cup) milk powder and toss together until it is evenly distributed throughout the mixture.
- Pour the white chocolate over the crumbs and toss until your clusters are enrobed. then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. the crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
Make the brown butter salted caramel crumb
- Heat the oven to 250°f.
- Combine the 40 g (½ cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. toss with your hands to mix. add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.
- Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes. the crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. cool the crumbs completely.
- Crumble any milk crumb clusters that are larger than ½ inch in diameter, and put the crumbs in a medium bowl. add the 20 g (¼ cup) milk powder and toss together until it is evenly distributed throughout the mixture.
- Pour the white chocolate over the crumbs and toss until your clusters are enrobed. then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. the crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
Make the brownies
- Mix as many crumbs of each kind as you want into the brownie batter. (If you want guidelines on how much of each, 3/4 a cup of each should do it. But feel free to adjust according to your cravings and desires.) Don’t over-mix it, but make sure all the crumbs are evenly distributed.
- Bake according to directions on box or recipe. De-vour. (These taste reeeally good with vanilla ice cream. Like seriously. Good.)