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Peanut Butter Crumb Topped Brownies

I just love crumb toppings on desserts: coffee cakes, pies and brownies. Yes, brownies too! This peanut butter crumb topping goes well with a fudgy brownie and I used a box mix here. The package mix was for an 8×8 pan but I cooked it in a 9×9 to thin it out just a little and allow for just as much topping as there is base.

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Peanut Butter Crumb Topped Brownies

Why it works: Oats and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,169 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Peanut Butter Crumb Topped Brownies

Serves 12
Prep15 min
Cook30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

711Calories
18 gProtein
15 gFat
122 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Oat1/2 cup dry (40g)154
Butter1 tbsp (14g)102
Toppingnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oats + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs