Popcorn Brownies

Use an 8” square pan (I use a 10” round)

Ingredients:

• 1 bag of your favorite microwave popcorn, popped according to package directions (yields roughly 4 cups popcorn)

• 12 Tbsp unsalted butter

• 1 cup chopped chocolate (I use dark chocolate chips)

• 4 large eggs

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 tsp vanilla paste

• 1 cup all-purpose flour

• 4 Tbsp dark cocoa

• 1 tsp instant espresso powder

• ½ tsp cinnamon

• ½ tsp chili powder

• ½ tsp kosher salt

1)     Preheat the oven to 325 degrees

2)     Line your baking dish with parchment paper leaving at least one inch overflow along all edges

3)     Pop your microwave popcorn and while still hot, toss with 1 tsp kosher salt and 1 tsp granulated sugar. Discard any remaining un-popped kernels.

4)     Slowly melt together the butter and chocolate.  I use a microwave and a glass measuring cup for this step. Zap thirty seconds at a time, stirring after each zap, until melted and smooth.  Set aside to cool slightly.

5)     In a small bowl, whisk together the flour, cocoa, espresso powder, cinnamon, chili powder and salt.

6)     In a standing mixer on low speed, mix together the eggs, sugars and vanilla paste.

7)     On low speed, mix the dry into the egg mix until just combined.

8)     Remove the bowl from the mixer and fold half of your popcorn into the batter.  Pour the batter into the pan and place the remaining popcorn on the top, pressing in slightly.

9)     Bake the brownie for roughly 40 minutes until the brownie is slightly puffed and top popcorn is slightly browned.  Remove from the oven and cool completely on a wire rack.