Salted caramel popcorn brownie
125g butter, coarsely chopped
200g dark chocolate, chopped
220g caster sugar
2 eggs, lightly beaten
150g plain flour, sifted
½ tsp sea salt flakes
135g chewy caramels, chopped
Salted caramel popcorn
330g caster sugar
75g butter, chopped
½ tsp sea salt
Preheat oven to 170°C.
Grease a 20cm square cake pan; line base and sides with baking paper, extending paper 2cm over sides.
Stir butter and chocolate in a saucepan over low heat until almost smooth.
Remove from heat, cool for 10 mins.
Add sugar and eggs, then flour, salt and caramel.
Spread mixture into pan.
Bake for 25 mins or until a skewer inserted into the centre comes out with moist crumbs.
Salted caramel popcorn: Place 80ml water and sugar in a large clean saucepan. Stir over medium heat until sugar dissolves. Brush down the inside of the pan with water during cooking, if crystals begin to form. Increase heat to high; boil, uncovered, without stirring, for about 5-10 mins or until the mixture begins to turn deep golden. Immediately remove from the heat and whisk in butter. Working quickly, add popcorn, then add salt and stir.
Pile caramel popcorn on the top of the brownie and use the back of a lightly oiled spoon to evenly cover.
Drizzle with any remaining caramel.
Cool and then cut.