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Chocolate Caramel Popcorn Brownie

Serves 8

22 VEX 0852 SHOP Chocolate Caramel Popcorn Brownie Recipe Image



  1. Blend Zero Egg with 5g of vegetable oil and 120g cold water and refrigerate until needed.
  2. Pop corn in a dry pan with a little oil.
  3. Make a caramel by heating the caster sugar with 100ml water and cook until golden in colour.
  4. Cover popped corn with caramel and leave to set before cutting into chunks.
  5. To make the brownie melt the butter and add the sugars.
  6. Then add the chocolate drops and salt.
  7. Add remaining ingredients and cook in a lined tray at 165°C for 30 minutes until a core temperature of 88°C is reached.

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