Chocolate Popcorn Brownies


Try this soft, crunchy treat

With a rich, chocolatey, mouth watering taste. It’s so good you might have to have seconds!


PRODUCT USED: Mr. Whipstir Whisk & World’s Sharpest Knife



  • 80g self-raising flour
  • 200g icing sugar
  • 40g cocoa powder
  • 300g milk chocolate
  • 180g unsalted butter
  • 4 tsp golden syrup
  • 4 eggs
  • 100g Chocolate Orange
  • 100g sweet popcorn



Remove from the oven and set aside to cool in the tray. When cooled, turn out of the tray and cut into even squares and serve with the remaining popcorn scattered over the top.

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a baking tray with greaseproof paper

Mix together: self-raising flour, icing sugar and cocoa powder into a large bowl.

Set a pan over low heat. Add the milk chocolate, unsalted butter and golden syrup. Stir continuously until the entire contents have melted and mixed together.

Break all the eggs into a jug and whisk together. Pour contents into a separate large mixing bowl.

Add the melted chocolate mixture into the eggs and whisk together.

Slowly fold in the dry ingredients until smooth and combined.

Finally, add the chocolate orange and half of the sweet popcorn. Slowly pour the mixture into your baking tray and place in the oven for 45 minutes. After 30 minutes cover with tin foil and place in oven for a further 10 minutes. (We used a 2lb baking tin. If yours is shallow, cut time to 30 minutes and add extra if needed.)

Remove from the oven and leave to cool. Once cooled, cut into squares and serve with the remaining popcorn.

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