Peppermint Mocha Popcorn Brownies Recipe
This decadent confection from Irvin Lin, author of Marbled, Swirled, and Layered, has something for everyone: sweetness (three kinds of chocolate), saltiness (popcorn), plus the kick of coffee and the kitsch of peppermint.
Photo: Marshall Troy
Makes 24 brownies
Ingredients
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
Directions
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.
Ingredients
Directions
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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