2nd November 2020

Sweet and salty. Opposites do attract. It’s like the perfect marriage, if it does exist! It is the perfect balance of sweetness and saltiness blended together and with a side note of crunch from the mixed nuts. We used the same recipe from our Gluten free brownie and added a little twist using Cobs salted caramel popcorn. (This is an unpaid ad). We just wanted to try incorporating different ingredients to add a twist to the classic brownie. We love our good old classic brownies but we also like experimenting in the kitchen. This makes the classic brownie a little less boring. It is a perfect afternoon pick me up with a fresh cuppa or just simply coffee. We also like to use dark chocolate for our brownies, we even tried using 100% dark chocolate. The flavor was intense and bold, just the real chocolate and how chocolate should be. Respecting it’s origin and flavor when it comes to baking and cooking is like having a good cup of coffee from beans and not from instant coffee in plastic sachet. Yes, we’ve made our own mistakes from the past coz that’s what we can afford! Because chocolate comes from beans just like coffee. I guess they’re cousins. When you’re just learning to bake, invest in quality ingredients. Most of the time, the recipes are basic, it all boils down to the quality of the ingredients you use. Try this salted caramel popcorn brownie at home and let us know how yours went by tagging us on social media #sundeeskitchen. Happy Baking!



  • 250 g Dark Chocolate (we used Cadbury 70% baking chocolate)
  • 200 g unsalted butter
  • 4 medium sized eggs
  • 170g white sugar
  • 50 g corn starch
  • 50 g cocoa powder
  • 5 g baking powder
  • 1/2 cup Nuts (preferably pecan,walnuts or almonds) optional
  • 1 cup Cobs Salted caramel popcorn (you can use any brand available)
  • 1/2 cup White Chocolate Kisses
  • Salted Caramel Sauce (this will be used to drizzle the brownie)
  1. Preheat oven. Preheat oven to 180 c for at least 15 minutes. Every oven is different so get to know your oven. Grease and line a baking pan with parchment/baking paper.
  2. Melt butter and chocolate. Melt in a double boiler over medium heat, stirring constantly until smooth. You can use a saucepan over very low heat, you have to watch out tho not to burn your mixture. Remove from heat and set aside in room temperature.
  3. Mix eggs and sugar. In a separate bowl, mix eggs and sugar together. Set aside.
  4. Mix dry ingredients. In another bowl, mix sifted cornstarch, cocoa powder and baking powder. Set aside.
  5. Add wet ingredients. Add eggs and sugar mixture to the melted butter and chocolate. Ensure that the chocolate mixture is at room temperature, not very hot, otherwise, the eggs will cook. and you end up with scrambled egg on your mixture.
  6. Add dry ingredients. Mix the dry ingredients into the mixture thoroughly. Make sure everything is well incorporated.
  7. Pour the batter. In a square pan lined with parchment paper, pour the batter. You can add nuts, salted caramel popcorn and white chocolate kisses at this stage.
  8. Bake. Bake at 180 c for 30 minutes or until it’s set. Cool in pan.
  9. Enjoy! Drizzle your brownies with caramel sauce. We made our own caramel sauce by boiling the canned condensed milk for 2-3hours. Then, Slice your baked brownies and serve.

***You can use any chocolate brand you prefer.

Makes at least 12 regular sized brownies.



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