For about 30 pieces
Prepare 10 minutes (+ cooling time)
Cooking 45 minutes
200gm of dark chocolate (coarsely diced)
200gm of butter (cut)
one cup of brown sugar (220gm)
three eggs
one cup of plain flour (150gm)
one third cup of cocoa powder (35gm)
one quarter cup of sour cream (60gm)
205gm of Cadbury Jelly Popping Candy Beanies chocolate block (coarsely cut)
CHOCOLATE ICING
one cup of icing sugar mixture (160g)
two tbsp of cocoa powder
50gm of softened butter
one tbsp of milk
Prepare oven and heat it up to 180°C. Oil it lightly with butter and line the base and sides with 20cm baking paper on cake pan. Mix together the dark chocolate and butter in a big saucepan using low heat. Cook & stir it until the chocolate melts and the texture is smooth for about 5 minutes. Leave it on side for 5 minutes to cooldown.
Put in the sugar and stir it to mix together with the chocolate mixture. Afterwards
, Mix together by putting in eggs and stir it. Then put in the flour, cocoa powder & sour cream & stir to mix together. Adding 1/3 of the popping candy chocolate & nicely fold to mix together. Pour into the prepared pan. Sprinkle with half the popping candy chocolate & let it bake until a skewer inserted in the middle comes out clean (about 35 to 40 minutes). Let on side in the pan to chill completely.
Instruction for chocolate icing. Using a medium bowl mix together the icing sugar & cocoa powder within. Put in the butter & milk, then use an electric mixer to whisk until smooth.
Flip brownie onto a serving plate. Smear chocolate icing & sprinkle with the popping candy chocolate is left. Cut into pieces.
ENJOY the popping within your brownies!
