Popcorn brownies
Ingredients
Metric
Imperial
- 100g of sweet popcorn
- 80g of self-raising flour
- 300g of icing sugar
- 40g of cocoa powder
- 300g of dark chocolate
- 180g of unsalted butter
- 4 tsp golden syrup
- 1 tsp vanilla extract
- 4 eggs
- 300g of white chocolate buttons
SAVE RECIPE
Equipment
- Electric hand whisk
- 23cm square baking tin
Method
1
Preheat the oven to 180°C/gas mark 4. Line a baking tin with parchment paper
2
Sift the flour, icing sugar and cocoa powder into a bowl and set aside
- 80g of self-raising flour
- 300g of icing sugar
- 40g of cocoa powder
3
Add the dark chocolate, butter and golden syrup to a pan and place over a low heat. Heat until the chocolate melts, then add the vanilla extract and stir to combine
- 300g of dark chocolate
- 180g of unsalted butter
- 4 tsp golden syrup
- 1 tsp vanilla extract
4
Carefully crack the eggs into a bowl and whisk until pale and fluffy - you can use an electric hand-held whisk if you have one
- 4 eggs
5
Slowly fold the warm melted chocolate mixture into the eggs, then gently fold in the flour mixture until fully incorporated
6
Add the white chocolate and 50g of the popcorn. Pour the mixture into the lined baking tin and bake in the oven for 30 minutes
- 300g of white chocolate buttons
- 50g of sweet popcorn
7
Remove the tray from the oven and allow to cool. Once the brownie is cool enough to handle, remove from the tray, cut into squares and serve with the rest of the popcorn
- 50g of sweet popcorn
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