Everybody has heard of brownies, but as for *popcorn* brownies, they have yet to become popular. If you are looking for a new twist on the classic bake, you have found it.
3 Tbsp. (45 ml) of cocoa powder
¼ tsp. (1¼ ml) of baking powder
6 ounces (170 grams) of chocolate chips
2 ounces (55 grams) of flour
Confectioner’s sugar, to taste
¼ tsp. (1¼ ml) of salt
2 ounces (55 grams) of butter or margarine
8 ounces (230 ml) of caster sugar
Preheat your oven to 375º F. (190º C.)
Grease and line a 9 x 9 inch baking tray. It should be about an inch deep, but you can also line the pan with aluminum foil if you’d like.
Melt your butter/margarine in a small pan over a low heat for a minute or two.
Having the butter at room temperature works best when doing this.
Stir the caster sugar and eggs for two minutes in a medium bowl.
In a separate bowl, stir together the cocoa powder and the flour for about two minutes. Stir them until they are completely mixed.
Stir the butter in with the sugar & egg mixture until the butter incorporates with it.
Pour the cocoa and flour mixture into a sieve, slowly sifting it into the the egg mix.
Add the chocolate chips to this mixture and stir until thoroughly dispersed.
Pour your mixture into the previously greased pan.
Insert the pan into the middle shelf of your oven. Bake for about 30 minutes, but periodically check on the brownies to make sure they aren’t burning.
Remove the brownies after 30 minutes of cooking. Let them cool for at least 5 minutes before cutting them into squares.
Spread some clear glaze on your brownies.
Tear the popcorn bag open and sprinkle the popcorn onto the brownies. Many different flavors of popcorn can be used here. Cheesy popcorn may not taste good, but other kinds of popcorn, such as caramel corn can be delicious.