Shaun Rankin’s fun twist on the classic brownie will delight kids and adults alike. Cut up into chunky squares and enjoy in front of a film with the family.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Prepare your baking tin by lining it with nonstick baking paper.
Sift together the dry ingredients - the self-raising flour, icing sugar and cocoa powder - into a large mixing bowl and put to one side.
Set a pan over a low heat and add the dark chocolate, unsalted butter and golden syrup, stirring continuously until the chocolate has melted. Add the vanilla extract and stir to incorporate.
Break the eggs into a large mixing bowl and whisk until fluffy and pale.
Gradually, fold the melted chocolate mixture into the whisked eggs, before slowly folding in the dry ingredients until smooth and combined.
Fold in the white chocolate buttons and half of the sweet popcorn. Carefully tip the mixture into the lined baking tin and bake in the oven for 30 minutes.
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.
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