Now I have to admit to using popcorn rather a bit recently in my cake recipes. it is simply for two reasons :
1. I have been sent lots by various companies this last month
2. It just works!
Unlike the last two cakes I have made where I added popcorn to the topping, this time I decided to incorporate into the bake itself to see if this would work, and to add some texture inside a sponge. Then I thought I would make brownies because my recipe is so easy to make and uses store cupboard ingredients that I always have to hand (chocolate spread, flour and eggs), plus I have not made popcorn brownies before!
I recently received my new Degustabox and it happened to contain a jar of gluten free and sugar free chocolate spread
some salted caramel popcorn
and some sugar free caramel syrup
and these were all used to make my Salted Caramel Popcorn Brownies. To make the base for my brownies I melted some toffee with a dash of milk and a pinch of salt
and stirred in the popcorn to make them stick together ready to make the base of the brownies. (I kept back a handful of the coated popcorn to use as a topping later on)
Then I simply poured over the brownie batter, which contained a few squeezes of the syrup, and into the oven it went
Once it cooled down, I drizzled it with some white chocolate and then added some of the reserved toffee coated salted caramel popcorn for decoration.
Here is the full recipe:
- 1 jar of chocolate spread (I used Jim Jams but any variety will do)
- 4 eggs
- 200g self raising flour
- 1 tbsp caramel syrup (optional)
- 1 x 160g bag of toffee
- pinch of salt
- 2 tbsp milk
- 80g bag of Butterkist salted caramel popcorn
- 50g white chocolate
- Pre heat the oven to 180c / 160oC (fan)
- Line a large brownie tin/dish
- Place the toffee, milk and salt in a non stick pan over a medium heat and allow the toffee to melt to make a sauce
- Add the popcorn and stir well to mix it all in the sauce
- Keep a small amount of the toffee coated popcorn back to use later
- Place the rest of the popcorn into the base of the the lined tin/dish and press down well to make it flat
- Place the chocolate spread, the eggs, the flour and the syrup into a large bowl, and beat well to make a smooth chocolate batter
- Pour the batter over the top of the popcorn and spread it all over the base
- Place in the oven and bake for 25-30 minutes until just cooked, a slight wobble is fine
- Leave to cool in the tin/dish before removing
- Melt the white chocolate
- Drizzle the chocolate over the top of the brownie
- Then scatter the popcorn over the top
- Cut unto squares
- Leave somewhere cool to allow the chocolate to set
- Then enjoy 🙂
They tasted sooo good and turned a simple brownie into something just that little bit more different and special.
I was sent my monthly Degustabox for the purpose of a review. You can subscribe to Degustabox UK and receive a box every month yourself.