Rob Shaw/Bauersyndication.com.au
Ingredients
Brownie
Pretzel caramel
Caramel popcorn
Method
Brownie
1.Preheat oven to 180°C. Lightly grease and line a 20cm square cake pan.
2.In 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.
3.Sift flour over chocolate mixture. Fold in with milk and white chopped chocolate. Pour into pan, smoothing top.
4.Bake for 25-30 minutes until firm to touch and cooked when tested. Cool completely in pan.
Pretzel caramel
5.In a bowl, toss chopped Caramello and pretzel. Arrange on brownie. Bake for 8-10 minutes until chocolate melts. Cool.
Caramel popcorn
6.In 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.
7.Allow to cool for 20 minutes, until firm.
Note
- If preferred, use milk chocolate in place of dark. – Make your own popcorn using popping corn and following packet instructions, or use ready-made.
