Popcorn and pretzel triple chocolate brownies
Triple chocolate brownie pairs perfectly with sticky caramel pretzels and popcorn in this recipe. A show-stopping treat for parties, sleepovers, shared lunches or weekend baking with the kids!
- 30 mins preparation
- 40 mins cooking
- Makes 16
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Ingredients
Brownie
- 200 gram dark chocolate, chopped
- 125 gram butter, chopped
- 1 cup caster sugar
- 2 eggs, whisked
- 1 1/2 cup plain flour
- 200 gram milk chocolate, chopped
- 150 gram white chocolate, chopped
Pretzel caramel
- 2 x 55g blocks caramello chocolate, frozen
- 1 cup pretzels, broken
Caramel popcorn
- 50 gram unsalted butter, chopped
- 2/3 cup caster sugar
- 2 cup plain popped popcorn
Method
Brownie
- 1Preheat oven to 180°C. Lightly grease and line a 20cm square cake pan.
- 2In a small saucepan, combine chocolate and butter. Stir on low heat until smooth. Mix in sugar, then set aside for 10 minutes. Stir in eggs to combine.
- 3Sift flour over chocolate mixture. Fold in with milk and white chopped chocolate. Pour into pan, smoothing top.
- 4Bake for 25-30 minutes until firm to touch and cooked when tested. Cool completely in pan.
Pretzel caramel
- 5In a bowl, toss chopped Caramello and pretzel. Arrange on brownie. Bake for 8-10 minutes until chocolate melts. Cool.
Caramel popcorn
- 6In a medium saucepan, melt sugar and butter on low, stirring until sugar dissolves. Increase heat to high. Boil, without stirring, for 4-5 minutes until golden. Add popcorn, working quickly toss to coat in caramel. Arrange on remaining side of brownie.
- 7Allow to cool for 20 minutes, until firm.
Notes
- If preferred, use milk chocolate in place of dark. - Make your own popcorn using popping corn and following packet instructions, or use ready-made.
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