Makes 24 brownies


  • ¾ cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • ¾ tsp. baking powder
  • ½ tsp. kosher salt
  • 6 ounces chopped unsweetened chocolate
  • ¾ cup unsalted butter
  • 2 ½ cups granulated sugar
  • ¾ cup packed brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 2 Tbsp. instant coffee
  • 6 ounces chopped bittersweet chocolate
  • 1 popped bag microwave popcorn
  • 1 cup granulated sugar
  • 2 Tbsp. corn syrup
  • 2 Tbsp. water
  • 1 tsp. peppermint extract
  • Red food coloring


    Active time: 30 Minutes
    Total time: 1 hour 30 Minutes

    Preheat oven to 325°. Coat a 9" x 13" baking pan with cooking spray and line with parchment paper.

    In a bowl, whisk together flour, cocoa powder, baking powder and kosher salt. In a large microwave-safe bowl, microwave unsweetened chocolate and butter for 30-second intervals, stirring between, until chocolate is melted. Add 1½ cups sugar and brown sugar. Whisk for 30 seconds. Mixing between each addition, add eggs one at a time, vanilla extract and coffee. Fold in dry ingredients, then mix in chopped bittersweet chocolate. Spread batter in prepared pan. Bake until a toothpick inserted in the center comes out with crumbs attached, 30 to 35 minutes. Cool.

    In 2 large heatproof bowls, divide popcorn. In a saucepan, combine remaining 1 cup granulated sugar, corn syrup and water. Cook to 310°. Stir in peppermint extract. Drizzle some syrup over brownie.

    Pour half the remaining syrup over 1 bowl of popcorn. Toss to coat, then layer on brownie. Stir 5 drops food coloring into remaining syrup and repeat with second bowl of popcorn. Put red popcorn atop white and press down to adhere. Let cool before cutting and serving.

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