Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 18 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
18
- 2/3 cup plain flour
- 150milliliter thickened cream
- 160grams butter, chopped
- 1/2 cup sour cream
- 200grams good quality dark chocolate, broken into pieces
- 200grams dark chocolate, chopped
- 200grams milk chocolate, roughly chopped
- 1/2 cup cocoa
- 2teaspoons vanilla essence
- 1/2 cup salted roasted peanuts
- 4 eggs, whisked
- 1 1/2 cup brown sugar
- 1 cup gluten free sweet & salty popcorn
Method
Step 1 of 4
Preheat oven to 180°C. Grease a 30x20cm lamington pan and line with baking paper. Combine butter and dark chocolate in a saucepan. Stir over medium heat until melted and smooth. Remove from heat, add sugar and cool for 10 minutes.
Step 2 of 4
Sift flour and cocoa together over chocolate mixture and stir to combine. Add egg, sour cream and vanilla and stir well. Roughly chop 1/3 cup of the peanuts. Stir into mixture with chopped chocolate. Pour mixture into prepared pan and spread evenly.
Step 3 of 4
Sprinkle popcorn and remaining peanuts over top of brownie, gently pressing into mixture. Bake for 30 minutes or until just set. Cool in pan, then cut into squares.
Step 4 of 4
Meanwhile, to make chocolate sauce, combine 150ml thickened cream, dark chocolate and 1 tbs brown sugar together in a saucepan over medium heat. Cook, stirring, until melted and smooth. Serve with brownies.
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