Caramel Popcorn Brownies

Name: Caramel Popcorn Brownies
Yield: 24
Ingredients: ½ cup yellow popcorn kernals; 3 tablespoons canola oil; 1 cup brown sugar; ¼ cup golden syrup; ½ cup butter; 1 teaspoon vanilla extract; ¼ teaspoon bicarbonate of soda; 3 cups butter, softened; 1 ½ cups dark chocolate; 6 eggs; 1 tablespoon vanilla extract; 5 ¼ cups caster sugar; 3 ¼ cups flour, plain; 1 teaspoon salt; ⅓ cup brown sugar; 1 tablespoon butter

Recipe by Tashali Semi from tasty.co

Snacks

Ingredients

24 servings

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½ cup yellow popcorn kernals
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3 tablespoons canola oil
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1 cup brown sugar
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¼ cup golden syrup
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½ cup butter
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1 teaspoon vanilla extract
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¼ teaspoon bicarbonate of soda
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3 cups butter, softened

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1 ½ cups dark chocolate
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6 eggs
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1 tablespoon vanilla extract
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5 ¼ cups caster sugar
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3 ¼ cups flour, plain
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1 teaspoon salt
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⅓ cup brown sugar
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1 tablespoon butter

Instructions

Line a baking tray with baking paper, set aside.
Heat the oil in a large saucepan on medium high heat. Put a few popcorn kernels into the oil and cover the saucepan.
Once the kernels pop, add the rest of the 1⁄2 cup (60 G) of popcorn kernels in an even layer.
Cover, remove from the heat and count 30 seconds. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts vigorously, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Break up ¾ of the popcorn into small bits: this will become the base of the brownie. Leave the remaining ¼ as is in a separate bowl.
Now, onto the caramel: In the same saucepan, place sugar, golden syrup, butter, vanilla extract and heat on low to medium heat until sugar has dissolved.
Increase to medium heat and cook without stirring for around 2 minutes (please note this is a reduced cooking time as it continues to cook in the oven).
Stir in baking soda and then add popcorn and stir furiously to coat kernels all over before the caramel starts to set.
Quickly press ¾ of the broken up popcorn into a lined 33 x 25 x 5.5 cm pan.
Spread the remaining ¼ out onto the lined baking tray and allow to cool and set.
Preheat the oven to 350°F.
Melt the butter and chocolate together in the microwave in short bursts on medium heat.
In a bowl beat the eggs with the sugar and vanilla.
Sift the flour into another bowl and add the salt.
Let the chocolate mixture cool a bit before beating in the egg and sugar mixture and then the flour.
Pour this over the popcorn base and bake for 30-40 minutes. (When it’s ready the top should be dried to a pale brown but the middle is still dark and gooey).
Once the brownies are cool, slice into even squares. Top each square with a few pieces of the remaining caramel popcorn.
Put the brown sugar and butter in a small pan and heat on medium for 5 minutes, then drizzle over the top of each brownie.
Serve and enjoy!