Salted Caramel Popcorn Brownies

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.

As you can see there is popcorn at the bottom and inside the sponge aswell as one the top

YUMMY!

Here is the full recipe:

Salted Caramel Popcorn Brownies

2015-11-30 14:56:52

Yields 20

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Cook Time

30 min

Cook Time

30 min

Ingredients

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

Instructions

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

Now make the brownie

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 🙂

By Jenny Paulin

Mummy Mishaps http://www.mummymishaps.co.uk/