This dessert was an effort to combine two of my favorites into one – a berry crumble and a fudgy brownie. A layer of chocolate laced fudgy brownie gets topped with tart juicy raspberries and a crunchy crumble topper. The crumble is totally optional, but I love the buttery crunch that it adds.
Servings 12 squares
Prep Time 12 minutes 
Cook Time 45 minutes Ingredients
- 1/4 cup (55g) olive oil
- 1/4 cup (65g) natural nut or seed butter (tahini or almond butter work best)
- 1/4 cup (83g) maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (115g) almond flour
- 1/3 cup (34g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (90g) dark chocolate chips/chunks OR your favorite dark chocolate bar, chopped
- 1 1/2 cups (192g) fresh or frozen raspberries
For the crumble topping (optional):*
- 4 tbsp (57g) butter
- 3 tbsp (60g)maple syrup
- 1/2 tsp vanilla extract
- 1 cup (97g) rolled oats
- 1/2 cup (52g) almond flour
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- *If skipping the crumble, top with drizzled melted chocolate and flaky sea salt.
Instructions
- Preheat the oven to 350F. Lightly grease an 8×8 or 9×9-inch baking dish with oil or butter. Line the bottom with parchment paper.
- If making the crumble, in a medium bowl, add the butter and microwave until just melted. Stir in the maple syrup and vanilla. Stir in the oats, almond flour, salt, cinnamon, and baking powder until combined. Place in the freezer to chill for 10 minutes.
- In a large bowl, whisk together the oil, nut or seed butter, maple syrup, egg, and vanilla until smooth.
- Add the almond flour, cocoa powder, baking soda, and salt and stir until combined. Stir in the chocolate chips until evenly distributed.
- Transfer the brownie mixture to the baking dish and spread into an even layer. Top evenly with raspberries and then the crumble topping (if using).
- Bake for about 45 minutes or until the crumble topping is starting to turn golden brown (if using) or 30-40 minutes if not using the crumble topping.
Items you can prep ahead (optional)
- Prep the crumble topping and store in the fridge.
- Brownies can be made ahead.
Substitutions:
- To make vegan, use a vegan butter alternative and a flax egg.
- To make nut-free, use a homemade “seed meal/flour” in place of almond. Use any combination of seeds and blend them in a high-speed blender into a fine meal before adding to the bowl. Use tahini as your seed butter!
- Top with any seasonal berry (like strawberries).
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up brownies in the microwave until just warm.
- Top with vanilla ice cream.
Servings 12 squares Prep Time 12 minutes Cook Time 45 minutes Ingredients
- 1/4 cup (55g) olive oil
- 1/4 cup (65g) natural nut or seed butter (tahini or almond butter work best)
- 1/4 cup (83g) maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (115g) almond flour
- 1/3 cup (34g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (90g) dark chocolate chips/chunks OR your favorite dark chocolate bar, chopped
- 1 1/2 cups (192g) fresh or frozen raspberries
For the crumble topping (optional):*
- 4 tbsp (57g) butter
- 3 tbsp (60g)maple syrup
- 1/2 tsp vanilla extract
- 1 cup (97g) rolled oats
- 1/2 cup (52g) almond flour
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- *If skipping the crumble, top with drizzled melted chocolate and flaky sea salt.
Instructions
- Preheat the oven to 350F. Lightly grease an 8x8 or 9x9-inch baking dish with oil or butter. Line the bottom with parchment paper.
- If making the crumble, in a medium bowl, add the butter and microwave until just melted. Stir in the maple syrup and vanilla. Stir in the oats, almond flour, salt, cinnamon, and baking powder until combined. Place in the freezer to chill for 10 minutes.
- In a large bowl, whisk together the oil, nut or seed butter, maple syrup, egg, and vanilla until smooth.
- Add the almond flour, cocoa powder, baking soda, and salt and stir until combined. Stir in the chocolate chips until evenly distributed.
- Transfer the brownie mixture to the baking dish and spread into an even layer. Top evenly with raspberries and then the crumble topping (if using).
- Bake for about 45 minutes or until the crumble topping is starting to turn golden brown (if using) or 30-40 minutes if not using the crumble topping.
Items you can prep ahead (optional)
- Prep the crumble topping and store in the fridge.
- Brownies can be made ahead.
Substitutions:
- To make vegan, use a vegan butter alternative and a flax egg.
- To make nut-free, use a homemade “seed meal/flour” in place of almond. Use any combination of seeds and blend them in a high-speed blender into a fine meal before adding to the bowl. Use tahini as your seed butter!
- Top with any seasonal berry (like strawberries).
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up brownies in the microwave until just warm.
- Top with vanilla ice cream.
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