COOKIES on the DR. OETKER website

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Gluten Free Popcorn Fudge Brownies

Perfect for someone with a sweet tooth. This recipe combines a soft Brownie and Blondie layer topped with caramel and crunchy popcorn.

16 Portions

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Gluten Free Popcorn Fudge Brownies

For the Brownie Layer:

150 g Dr. Oetker Dark Chocolate
100 g Unsalted Butter
100 g Dark Brown Sugar
2 Mediums , 2 eggs
100 g Gluten Free Plain Flour

For the Blondie Layer:

150 g Dr. Oetker 26% White Chocolate
100 g Lightly Salted Butter
100 g Caster Sugar
2 Mediums , 2 eggs
100 g Gluten Free Plain Flour
2.5 ml Dr. Oetker Caramel Flavour

For the Topping:

Dr. Oetker Easy Fill Cake Centres Salted Caramel
25 g Plain Popcorn , Lightly Salted

preparation

Preparation

1

For the Brownie and Blondie Layers

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 Dr. Oetker 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

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 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 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!

Nutritional Information for the recipe Gluten Free Popcorn Fudge Brownies

Per Serving Per 100 g / ml
Energy 1336kJ
319kcal
1993kJ
476kcal
Fat 17.24g 25.73g
Carbohydrate 38.12g 56.90g
Protein 2.33g 3.47g