By admin 
These Double Caramel Popcorn Brownies attribute rich, fudgy brownies topped with crunchy caramel popcorn. Then they’re drenched in ribbons of chocolate and caramelized white chocolate!
I don’t know if this aspect of my persona comes by the use of on the weblog, nonetheless I am not a “a lot much less is further” sort of lady. (I take into consideration frequent readers would possibly want guessed this about me, nonetheless.) It’s common for me to say to Jason, “All I would like is to be an superior partner and mom and buddy, and run really prolonged distances, and get 8 hours of sleep a night, and eat fully healthful (except for my nightly dessert), and be a recipe rock star, and write one different cookbook, and skim a variety of good novels, and be up to date on standard tradition, and know all of the items about current events! Is that an extreme quantity of to ask?!” Cue his wide-eyed blinking as he desperately searches for the right strategy to answer that question.
This must go full throttle extends to my baking as properly. Why follow a simple popcorn recipe after I’ll make crunchy caramel popcorn, then coat it in caramelized white chocolate, then toss it with chocolate-covered caramel popcorn and gold Sixletsthen pile all of the items on prime of rich, fudgy brownies?
So that’s what I did. I will not have conquered my personal life, nonetheless you’d increased contemplate I am the boss of my sugar space. Viva la further!
I can’t contemplate a higher strategy to benefit from popcorn than with these satisfying and festive popcorn-topped brownies! I added a variety of bling inside the kind of gold Sixlets and gold sugar pearls to truly give them a celebratory air. They’re piled extreme in order that they seem like miniature muffins, they often’re nearly begging for some candles on prime to complete the look.
For this recipe, I used further buttery microwave popcorn, on account of—precise converse—I’m addicted. I just like the consolation, and the way in which wherein the salty, buttery popcorn contrasts with the sweet caramel coating. In case you’re not a buttery popcorn particular person it’s essential to use kettle corn, and even pop your private modern popcorn! In case you do that, I prefer to advocate together with just a bit further salt to the caramel corn, so that the sweet-and-salty distinction really shines.
After the caramel popcorn is made, it’s time in order so as to add the second caramel half—caramelized white chocolate. I talked about this technique earlier this 12 months, after I made Caramelized White Chocolate Truffles, nonetheless if you’re not acquainted, it’s a magical course of that turns fairly boring white chocolate into crazy delicious white chocolate. It principally entails cooking white chocolate inside the oven, low and sluggish, so that the dairy solids flip proper right into a rich golden brown and develop a deep, nutty caramel style. Among the many popcorn will get put apart and coated with semi-sweet chocolate, nonetheless most of it is going to get drenched with the caramelized white chocolate.
This double caramel popcorn is great by itself, and I am positively not going to stop you should you want to whip up a batch and easily eat it by the handful. Nonetheless it’s a a hundredth birthday celebration, for crying out loud! I’m solely 30-mumble and actually really feel like I deserve a freaking marching band parade for each passing 12 months, so we really should go all out to have a superb time a century of popcorn making!
So proper right here’s what we’re going to do. We’re going to take our caramelized white chocolate-coated caramel corn, and the semi-sweet chocolate caramel corn, and a complete bunch of gold decorations, and we’re going to pile them sky-high on prime of gooey, fudgy brownies. After which we’re going to stuff our faces. THAT is the way in which you accurately benefit from popcorn, my associates.
The result is a riot of texture and flavors that work fully collectively. It’s a tempting mixture of crunchy and clear: the crackly topping of the brownie and the graceful, fudgy inside, the crunch of the caramel corn and the marginally softer coating of the caramelized white chocolate, the exhausting candy shell of the Sixlets and the rich chocolate inside. All the contradictions—exhausting and easy, sweet and salty, chocolate and caramel—enhance each other and make this a very wonderful dessert.
💓Additional Caramel Desserts You’ll Love
For the Caramelized White Chocolate and Assembly:
To Make the Caramel Popcorn:
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Preheat the oven to 250°F. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.
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If using microwave popcorn, pop the popcorn consistent with the bundle deal instructions. Coat a giant mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to select and discard any unpopped kernels.
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In a medium saucepan, combine the brown sugar, corn syrup, butter, salt, and water. Stir whereas the butter melts and the sugar dissolves. As quickly because it entails a boil, insert a candy thermometer. Proceed to prepare dinner dinner, stirring usually, until it reads 250°F on the candy thermometer, about 5-10 minutes. Immediately take away the pan from the heat, and whisk inside the baking soda and vanilla. The mix will foam and bubble up. Quickly pour the current caramel over the popcorn. Use a rubber spatula to softly fold the caramel into the popcorn, taking care to distribute it as evenly as you can.
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Scrape the popcorn onto the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes so it’s evenly coated. After an hour, take away the tray from the oven, unfold the popcorn out proper right into a single layer, attempting to separate any massive clumps, and let it cool completely. As quickly as cool, break it into small gadgets. The caramel popcorn shall be made a variety of days upfront and saved in an airtight container at room temperature until you’re in a position to assemble the brownies.
To Make the Brownies:
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Preheat the oven to 350° F, and place 9 3.5-inch paper baking cups on a baking sheet. In case you don’t have these cups, it’s essential to use big and even regular-sized muffin tins, and modify the yield accordingly.
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In a small bowl, whisk collectively the flour and salt and put apart for now.
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Combine the butter and every sweets in a giant microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds, until melted and clear. Add 1 cup of sugar, and the vanilla extract, and stir properly.
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Place the remaining cup of sugar, and the eggs, inside the bowl of a giant stand mixer fitted with a whisk attachment. Beat all of the items collectively merely until well-blended, about 30 seconds. Pour half of the egg/sugar mixture into the bowl of chocolate, and stir properly.
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Take the remaining egg/sugar mixture that’s inside the mixing bowl and place it once more on the stand mixer and whip on medium velocity with the whisk attachment until mild, fluffy, and doubled in dimension, about 3-4 minutes. Gently fold the whipped eggs into the bowl of chocolate. Lastly, add the flour to the bowl of chocolate and gently fold that in as properly.
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Divide the brownie mixture between the paper baking cups. If using 3.5-inch cups, the portion will in all probability be about 4.5 oz. Bake until puffed and dry on prime, nonetheless nonetheless just a bit gooey inside the heart—a toothpick inserted into the center will emerge with very moist crumbs connected. For 3.5-inch cups, bake time will in all probability be about 22-25 minutes. Cool the brownies completely.
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As quickly as cool, scale back prolonged foil strips about 4 inches tall, and wind a strip throughout the outside of each brownie, taping them closed. These foil collars will help you all through assembly—they might forestall the popcorn mounds on prime of each brownie from sliding off.
To Assemble:
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Soften the semi-sweet chocolate in a small bowl inside the microwave. Separate out 2 cups of caramel popcorn, and stir the popcorn and chocolate collectively until the popcorn is totally coated. Unfold the chocolate popcorn on a parchment-lined baking sheet and refrigerate it until the chocolate is prepared.
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Preheat the oven to 250° F. Place the chopped white chocolate in a glass baking dish, and pour 1 tbsp vegetable oil on prime. Place the chocolate inside the oven for 10 minutes, then stir it with a rubber spatula. Proceed to bake the chocolate, stirring after every 10 minutes, until the chocolate is an beautiful darkish gold coloration and smells caramelized. The entire baking time should be about 50-60 minutes—the exact time will depend upon the chocolate, your oven, and the dish you’re using, so use your eyes and nostril as a info.
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All through the baking course of, the chocolate will at cases look grainy and unappetizing, nonetheless as you proceed to bake and stir it, it must loosen up. Completely totally different producers of chocolate behave in one other method, and it is doable you would need in order so as to add a contact further oil to get a clear consistency in direction of the highest of the tactic.
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Take away the chocolate from the heat and stir in pinch of salt. Place the remaining caramel corn in a giant bowl, and pour the caramelized white chocolate over the corn, stirring properly to coat every kernel.
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Take away the chocolate popcorn from the fridge, and have your gold Sixlets or totally different decorations ready. Scoop a generous spoonful of white chocolate popcorn on prime of a brownie, and dot the very best and sides with only a few gold Sixlets and gadgets of chocolate popcorn. Add one different generous scoop, so the popcorn mound is only a few inches extreme, and prime with further chocolate popcorn, Sixlets, and another decorations. Repeat until your entire brownies have a popcorn topping.
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Refrigerate the brownies until the white chocolate is prepared, about half-hour. Take away the foil collars from the brownies, allow them to return to room temperature, and serve!
The brownie recipe was tailor-made from the Rick Katz brownie recipe in Dorie Greenspan’s Baking: From My Residence to Yours.
Our recipes are developed using weight measurements, and we extraordinarily counsel using a kitchen scale for baking each time doable. Nonetheless, if you want to utilize cups, amount measurements are supplied as properly. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t match this parts.
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Power: 975kcal | Carbohydrates: 119g | Protein: 9g | Fat: 54g | Saturated Fat: 33g | Ldl ldl cholesterol: 156mg | Sodium: 476mg | Potassium: 381mg | Fiber: 3g | Sugar: 102g | Vitamin A: 985IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 4.5mg