If you’re looking for a fun recipe to bake with the kids, these gluten-free popcorn fudge brownies tick every box. There’s a fudgy dark chocolate brownie layer, a caramel blondie layer, and a crunchy salted caramel popcorn topping to finish. Yes, really.
Brownie, blondie, chocolate, gooey salted caramel and crunchy popcorn all come together in one seriously good treat. Fair warning: these disappear fast, and there is zero chance of resisting a second piece, so don’t even try!
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Popcorn Fudge Brownies
Serves 16
Ingredients
For the brownie layer:
- 150g bar Dr. Oetker Fine Cooks’ 54% Dark Chocolate
- 100g (3 ½ oz) unsalted butter, softened
- 100g (3 ½ oz) dark brown sugar
- 2 medium eggs, beaten
- 100g (3 ½ oz) gluten free plain flour
For the blondie layer:
- 150g bar Dr. Oetker Fine Cooks’ White Chocolate
- 100g (3 ½ oz) lightly salted butter
- 100g (3 ½ oz) caster sugar
- 2 medium eggs, beaten
- 100g (3 ½ oz) gluten free plain flour
- 2.5ml (½ tsp) caramel flavour
For the topping:
- 1 sachet Dr. Oetker Salted Caramel Easy Fill Cake Centre
- 25g (1oz) lightly salted popcorn
Method
1. Grease and line a 20cm (8 inch) square cake tin. Break up 100g (3 ½ oz) of the Dark Chocolate into pieces and place in a saucepan with the butter and sugar. Heat very gently, stirring occasionally until melted. Remove from the heat and cool for 10 minutes.
2. Whisk the eggs into the melted mixture to make a thick, glossy batter. Sift the flour on top and carefully mix all the ingredients together. Pour into the prepared tin, smooth to the edges, and chill in the fridge for 1 hour.
3. Meanwhile, preheat the oven to 180°C (160°C fan oven, 350°F, gas 4).
4. To make the blondie layer, follow the same steps as for the brownie batter above, using 100g (3 ½ oz) of the White Chocolate. The melted mixture will separate slightly during melting, but once the eggs and flour are added it will blend back together. Stir in the caramel flavour. Carefully spread the white chocolate batter over the brownie layer, taking care not to press too heavily as you spread it — there’s no need to chill this layer. The remaining 50g of white chocolate is used for the topping.
5. Bake for about 35 minutes, until slightly risen, lightly golden and lightly crusty on top, with the mixture still slightly soft underneath. Leave to cool completely in the tin, then remove, peel away the lining parchment and place the cake on a board.
6. For the topping, melt the remaining white chocolate as before. Put the popcorn in a bowl, squeeze in 50g (2oz) of the Dr. Oetker Salted Caramel Easy Fill Cake Centre, and add the melted chocolate. Mix well so all the popcorn is coated.
7. Squeeze the remaining salted caramel filling over the top of the cake and spread it right to the edges. Spoon over the caramel popcorn mix and spread it out so the whole top is thickly covered. Pat it down gently with the back of a spoon.
8. Melt the remaining dark chocolate as before. Using a teaspoon, drizzle it all over the top. Leave in a cool place for a few minutes to set. Using a large-bladed knife, cut into 16 chunky pieces. Your brownies are now ready to serve and enjoy!
With thanks to Dr. Oetker for the recipe. Check out more of their recipes on the Dr. Oetker website.
You may also enjoy This Chocolate Refrigerator Cake Recipe is So Easy!
Frequently Asked Questions
Can I make these brownies dairy-free as well as gluten-free?
This recipe is written to be gluten-free using gluten-free plain flour, but it does rely on chocolate, butter and a caramel filling as written, so it isn’t dairy-free as is. If you need a dairy-free version too, you’d need to swap in dairy-free chocolate, a dairy-free butter alternative and a suitable caramel substitute.
Can I make the brownie and blondie layers ahead of time?
Yes. The brownie layer needs to chill in the fridge for an hour before the blondie layer goes on top, so this recipe naturally breaks into stages. You can prepare the brownie layer, chill it, then continue with the rest when you’re ready.
Why does the white chocolate mixture look separated while melting?
This is normal. The melted white chocolate, butter and sugar mixture can look split as it melts, but once the eggs and flour are stirred in, it comes back together into a smooth batter.
How should I store the finished brownies?
Once cut, store them in an airtight container in a cool place. The caramel popcorn topping is best enjoyed within a couple of days, while it’s still nice and crunchy.
Have Your Say
How much would your family enjoy these popcorn fudge brownies? Leave a comment below and let us know — we’d love to hear from you!
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- This Chocolate Refrigerator Cake Recipe is So Easy!
- More gluten-free baking ideas for kids
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