Chewy Popcorn Brittle Brownies
Throw brittle into your brownies and you will make the best brownies ever with a lovely chewy texture.
Servings: 16 squares
Calories: 259kcal
Ingredients
- 173 grams unsalted butter
- 175 grams dark chocolate (70 % cocoa content)
- 94 grams bleached all-purpose flour
- 45 grams Cacao Barry extra brute cocoa powder
- 1.25 mL Diamond Crystal fine kosher salt
- 3 large egg(s) room temperature
- 200 grams granulated sugar
- 5 mL pure vanilla extract
- 100 grams popcorn brittle finely ground
- 60 grams popcorn brittle chopped
Instructions
- Preheat the oven to 350 °F (175 °C). Butter a 9x9 brownie pan, fit the base with parchment, and sprinkle the sides with cocoa powder.
- Melt the chocolate with the butter in a small saucepan, then set aside to cool.
- Sift together the flour, cocoa, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs, sugar, and vanilla. Add the sifted dry ingredients, then the melted chocolate mixture.
- Dump in the ground and chopped brittle (or fold it in to avoid crushing the chunks of popcorn brittle). Transfer the brownie batter to the prepared pan.
- Bake the brownies in the centre of the oven until a cake tester inserted in the middle comes out quite clean (about 30 to 40 minutes).
- Let cool 10 minutes before unmolding.
- Cut into 16 squares to serve.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- I bake with either 70 % or 58 % dark chocolate, like this Cacao Barry chocolate
- I always bake with Cacao Barry Cocoa Powder - Extra Brute, a Dutch-processed cocoa powder.
Nutrition
Calories: 259kcal | Vitamin A: -1IU
