Tuesday, 20 June 2017

Dr. Oetker Popcorn Fudge Brownies

These treats are really good at this time of year if you want something chocolately that isn't going to melt! I made them for Father's Day and was meaning to post this beforehand but ran out of time as we were away for the weekend celebrating our first wedding anniversary, which this year fell on Father's Day.

The recipe is one by Dr. Oetker, who sent me a selection of the ingredients to try out. Their salted caramel easy-fill cake centre is brilliant - it comes in a pouch with a handy nozzle that you can stick into a cupcake to pipe caramel filling right into the cupcake. In this case I used it to mix with popcorn and also to spread on top of the brownies; as well as being easy to use it tasted really nice.

The popcorn does go soft quite quickly so if you can, I would make these as close to when you want to eat them as possible.

Dr. Oetker's recipe is gluten free but I used ordinary plain flour. The recipe below is Dr. Oetker's; the photos and opinions are my own.
 

Gluten Free Popcorn Fudge Brownies
Preparation time: 40 minutes plus cooling, chilling and setting
Cooking time: 55 minutes  (including chocolate melting time)
Makes: 16

Ingredients
For the brownie layer:
150g bar Dr. Oetker Fine Cooks’ 54% Dark Chocolate
100g (3 ½ oz) Unsalted butter, softened
100g (3 ½ oz) Dark brown sugar
2 Medium eggs, beaten
100g (3 ½ oz) Gluten free plain flour

For the blondie layer
150g bar Dr. Oetker Fine Cooks’ White Chocolate
100g (3 ½ oz) Lightly salted butter
100g (3 ½ oz) Caster sugar
2 Medium eggs, beaten
2.5ml(1/2 tsp) Dr. Oetker Caramel Flavour
100g (3 ½ oz) Gluten free plain flour

For the topping:
1 sachet Dr. Oetker Salted Caramel Easy Fill Cake Centre
25g (1oz) Lightly salted popcorn
 
Method
1. Grease and line a 20cm (8inch) square cake tin.

2. First make the brownie layer. Break up 100g (3 ½ oz) Dark Chocolate into pieces and place in a saucepan with the butter and sugar. Heat very gently, stirring occasionally until melted. Remove from the heat and cool for 10 minutes. 


3. Whisk the eggs into the melted mixture to make a thick glossy batter. Sift the flour on top and carefully mix all the ingredients together. Pour into the prepared tin, smooth to the edges and chill in the fridge for 1 hour.

4. Meanwhile, preheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4


5. To make the blondie layer, follow the same instructions for making the brownie batter as above, using 100g (3 ½ oz) White Chocolate -  you will find that the melted mixture separates during melting, but once the eggs and flour are added, the mixture will blend together again. Stir in the Caramel Flavour. Carefully spread the White Chocolate batter over the brownie layer, trying not to press too heavily as you spread - there is no need to chill this layer

 
6. Bake for about 35 minutes until slightly risen, lightly golden and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool in the tin completely then remove from the tin, peel away the tin lining parchment and place the cake on a board.

 
7. For the topping, melt the remaining White Chocolate as above. Put the popcorn in a bowl and squeeze in 50g (2oz) Dr. Oetker Salted Caramel Easy Fill Cake Centre and add the melted chocolate. Mix well to make sure that all the popcorn is coated


8. Squeeze the remaining Dr. Oetker Salted Caramel Easy Fill Cake Centre over the top of the cake and spread right to the edge. Spoon over the caramel popcorn mix, and spread it out so that the whole top is thickly covered. Pat it down a little using the back of a spoon

 
 
9. Melt the remaining Dark Chocolate as above. Using a teaspoon, drizzle the top all over with melted chocolate. Leave in a cool place for a few minutes to set. Using a large bladed knife, cut into 16 chunky pieces. Your brownies are now ready to serve and enjoy!


Replace the gluten-free flour with plain white flour if preferred – this will give a slightly less dense texture. 
 
Thanks to Dr Oetker for the recipe and ingredients

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