I’ve made a few chocolate brownies in the past, but I’ve always been a bit disappointed with them. They end up going too crisp or cake-like and a bit dry. As we all know the best piece of a brownie is the gooey centre, so I’ve come up with a recipe which is rich in chocolate and topped with some *cheat* salted caramel and chocolate popcorn which I was kindly gifted from Popcorn Shed. The reason I say cheat salted caramel is that it was a last minute addition. I’ve not made salted caramel before, and this is something I’ve been meaning to do, but for now, shop-bought works just as well (although it is high in lactose, so not suitable for elimination phase of the low FODMAP diet).
This is quite an indulgent recipe, with the addition of the sweet treats, however it would work just as well on it’s own. Marshmallows would go particularly well too!
Chocolate, Popcorn & Salted Caramel Brownie
- 200 g Butter
- 150 g Dark chocolate
- 300 g Caster sugar
- 130 g Gluten free plain flour
- 3 Eggs
- 40 g Chocolate popcorn
For the (cheat) salted caramel drizzle
- 397 g Caramel (I just purchased a tin)
- 1 tsp Salt
Preheat the oven to 170 degrees or gas mark 3.
Line a square 20 x 20 cm tin with baking paper and grease well.
Over a pan of hot water, melt the chocolate and butter in a bowl.
Add the melted butter and chocolate to the caster sugar, plain flour and eggs and mix well.
Pour the mixture into the tin and add the popcorn. I just placed pieces randomly into the brownie (you need to push these down to stop them popping out the top!)
Bake for 30-35 minutes until it begins to flake on top. Be careful not to overcook as this can affect the gooey centre.
While the brownie cools, heat up the caramel sauce in a saucepan and add the salt. Once it has a smooth, pourable consistency, drizzle across the brownie and enjoy.
The brownie should last a few days in an airtight container and is delicious warmed up slightly as a dessert. Now that I’ve come up with a chocolate brownie recipe that is exactly how I like them, I’ll start to experiment with more flavours. As it’s Easter soon I’m thinking I should make a mini egg, creme egg or a combined Easter egg brownie… It’s making me hungry just thinking about it!