40g Cocoa powder
80g self-raising flour
300g icing sugar
Pinch of salt
400g dark chocolate
4 tablespoons golden syrup
2 packets golden gaytime popcorn or caramel popcorn 225g
100g dark chocolate buttons
2 teaspoons vanilla extract
Preheat the oven to 180°C and prepare your brownie tin by lining with wax paper.
Sift together the icing sugar, cocoa powder, self-raising flour and salt. Set aside.
In a large saucepan melt together the butter, sugar, 400g dark chocolate and golden syrup. Remove from heat once melted and combined.
Use an electric mixer to whip up the eggs until pale and fluffy, they will double in volume.
Fold the cooled chocolate mix into the egg mixture until combined, then fold in the flour mixture, only until just combined, don’t over mix.
Add half or one packet of the popcorn and fold in gently. Do the same with the chocolate buttons.
Pour into the prepared tin.
Add the rest of the popcorn pressing it in lightly and bake for 30 minutes.