Peppermint Mocha Popcorn Brownies Recipe
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.