with Chocolate Covered Popcorn
So it was bestie’s birthday so I decided to make her a combination of everything she loves most in the world (family and friends aside of course) – brownies, Nutella and popcorn. This was a mixture of recipes, details of which are below.
Chocolate Fudge Brownies
This recipe is thanks to Delia Smith, and can be found here. I made them without the nuts.
- 125g dark chocolate (I used Tesco’s own plain chocolate, and I also used about 150g just to make them even more chocolatey)
- 175g butter or margarine
- 3 large eggs
- 275g light brown sugar
- 75g plain flour
- 1 level teaspoon baking powder
- 1/4 teaspoon salt
- Melt the butter and chocolate – break the chocolate into squares, and place it with the butter in a bowl over a saucepan of barely simmering water (without the bowl touching the water). Stir gently until it has melted then remove from the heat. This can also be done in the microwave, just do it in short bursts and keep checking or it will burn.
- Next whisk the eggs and sugar lightly together – but don’t overdo this.
- Stir the egg mixture and all the other ingredients (flour, baking powder, salt, and any extra nuts or chocolate) into the melted chocolate mixture.
- Pour the mixture into a lightly greased tin and bake near the centre of the oven for 25-30 minutes until springy in the middle. I cooked mine for 25 because I like them fudgy.
- Now for the hard bit – leave the cake in the tin to go completely cold before cutting or they will fall apart. This is especially important if you’re cutting them into small squares
Nutella Buttercream Frosting
This recipe is in part thanks to Sally’s Baking Addiction, and the proper recipe can be found here. However, I didn’t think I needed very much and I couln’t really be bothered to start weighing and measuring so I just made it up until it tasted right. I don’t think you can get it wrong. It was about 1:1 butter:Nutella and then perhaps 50-100g of icing sugar (confectioner’s sugar).
Directions for Assembly
- Make sure the brownies are truly cold before attempting the cut them into ‘bites’. I put mine in the fridge for half an hour once they were cool.
- Use a sharp knife to cut into bite sized pieces.
- Place the pieces into cupcake cases – this makes them easier to eat I think, but it’s up to you!
- Using a wide star-shaped icing tip, hold the piping bag directly above (90 degrees to) the brownie and pipe a decorative swirl on each bite.
- Top with decoration of your choice