Chocolate and popcorn brownie

Name: Chocolate and popcorn brownie
Ingredients: 100 g milk chocolate; 100 g butter; 100 g sugar; 1 sachet vanilla sugar (8 g); 4 eggs; 4 tablespoons flour; 1 teaspoon baking powder; 3 tablespoons cocoa powder; 50 g dark chocolate; 50 g butter; 2 tablespoons condensed milk; 100 g sugar; 50 ml whipping cream; 1 tablespoon butter; 1 bag salted microwave popcorn (100 g)

Dessert - Chocolate and popcorn brownie by Petruta L. - Recipia

The chocolate and popcorn brownie is baked in a 20 × 20 cm pan, then topped with a thin layer of chocolate and caramel. The brownie is dense and tender, and the salted popcorn adds a crunchy texture on top. I cut it into small pieces so you can see the popcorn and caramel in every portion. Prep: 20 minutes. Cook: 63 minutes. Rest: 75 minutes. Total time: 158 minutes. Servings: 9. Approximately 455 kcal and 6 g protein per serving.

Ingredients

For the brownie

100 g milk chocolate
100 g butter
100 g sugar
1 sachet vanilla sugar (8 g)
4 eggs
4 tablespoons flour
1 teaspoon baking powder
3 tablespoons cocoa powder

For the chocolate topping

50 g dark chocolate
50 g butter
2 tablespoons condensed milk

For the caramel

100 g sugar
50 ml whipping cream
1 tablespoon butter

Also

1 bag salted microwave popcorn (100 g)

Preparation

1. Heat the oven to 180°C. Melt 100 g milk chocolate and 100 g butter over low heat or in the microwave, for about 5 minutes, just until smooth. Add the sugar and vanilla sugar, then beat until fluffy. 2. Beat in the eggs one at a time, mixing well after each addition. Add the flour mixed with the baking powder and cocoa, and mix gently until no traces of flour remain. 3. Pour the mixture into a 20 × 20 cm pan lined with baking paper. Bake for 42 minutes, until the brownie feels firm to the touch and has small cracks on the surface. Transfer it to a wire rack and leave to cool for 45 minutes. 4. Melt 50 g dark chocolate, 50 g butter and 2 tablespoons condensed milk over low heat for 5 minutes. Stir until smooth and leave the topping to cool for 15 minutes. 5. Cook the bag of popcorn in the microwave for about 3 minutes, following the package instructions. Leave it to cool for 5 minutes. Spread the topping over the brownie and arrange the popcorn on top. 6. Melt 100 g sugar over low heat for about 8 minutes, until golden. Carefully pour in 50 ml whipping cream and stir until the caramel dissolves and thickens slightly. Add 1 tablespoon butter, then leave the caramel to cool for 15 minutes. 7. Drizzle the caramel over the popcorn in uneven ribbons. Refrigerate the brownie for 30 minutes, then cut into portions.

Notes

The milk chocolate for the brownie melts more evenly if you break it into small pieces; filled chocolate bars are not suitable here. If the bag of popcorn weighs more than 100 g, use only enough to cover the brownie in a single layer and set the rest aside. Let the popcorn cool completely before placing it on the chocolate topping, so the steam doesn’t soften it. For the caramel, stop when it turns golden, as very dark caramel tastes bitter. Sometimes it gets too firm as it cools; warm it again over low heat for a few moments, until it flows. The brownie has a texture close to a brownie, with crunchy popcorn on top. I serve it with black tea, without adding anything sweet on the side. You can use plain popcorn, with a quarter teaspoon of fine salt sprinkled over it. The brownie contains gluten, dairy and eggs; keep it covered in the fridge and eat within 3 days.

Frequently asked questions

Why is the brownie still soft in the middle?

Leave it in the oven at 180°C for another 5 minutes, then check that the surface feels firm to the touch.

Can I use stovetop popcorn?

Yes. Cook 50 g popcorn kernels in a covered pot and use them once they have cooled.

Can I use dark chocolate in the brownie too?

Yes, replace the milk chocolate with 100 g dark chocolate; the brownie will be less sweet.

What should I do if the caramel has set before I can drizzle it?

Put it back over low heat and stir until it becomes runny; if it is still too thick, add 1 teaspoon whipping cream.

Why does the popcorn come off when I cut the brownie?

The chocolate layer may be too thin in some places. Gently press the kernels into the topping while it is still soft, and leave it to cool before cutting.