Instructions

Make the chocolate crumb

1. Pre-heat the oven to 300 degrees.
2. 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.
3. 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.
4. 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

1. Heat the oven to 250°f.
2. 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.
3. 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.
4. 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.
5. 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

1. Heat the oven to 250°f.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. Bake according to directions on box or recipe. De-vour. (These taste reeeally good with vanilla ice cream. Like seriously. Good.)