Peanut butter popcorn brownies

Peanut butter popcorn brownies

By
From
The Sugar Hit!
Makes
12
Photographer
Chris Middleton

Peanut butter popcorn brownies are a huge, ridiculous, popcorn-covered mess. I love baking these in a circular tin because they cut more easily into wedges than they would into squares – but, really, we all know that neatness is not the endgame here.

Ingredients

Quantity Ingredient
1 batch Garbage brownies
125g peanut butter
100g dark chocolate, melted, (70% cocoa solids)
45g buttered popcorn

Method

  1. Preheat the oven to 160°C and grease and line a 23 cm round cake tin with baking paper, letting the paper overhang the side of the tin.
  2. Pour the batter into the tin, then dollop over the peanut butter in teaspoon-sized blobs. Using a skewer or butter knife, swirl the peanut butter through the batter. Bake for 25–30 minutes, or until smooth and shiny on the surface with no wobble to the batter. Set aside to cool completely in the tin.
  3. Drizzle a little of the melted chocolate over the cooled brownie, then scatter over a layer of popcorn, followed by more chocolate and more popcorn until both are used up. The chocolate will firm up and glue the popcorn in place. Leave to set completely, then slice and serve.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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