Brown butter icing adds a rich nuttiness to these brownies and enhances the buttered popcorn flavour of the topping. Make these bite-size treats ahead of time—just add the popcorn at the last minute to keep it crisp.
- Prep time 1 hour
- Total time 2 hours
Brown Butter Icing:
Brownies: In small saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally, until smooth. Let cool for 10 minutes.
Whisk sugar and vanilla into chocolate mixture. Whisk in eggs, 1 at a time. In separate bowl, whisk together flour and salt; using wooden spoon, stir into chocolate mixture. Spoon 1 tbsp of the batter into each well of paper-lined 24-count mini muffin tin.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean with a few moist crumbs clinging, 18 to 22 minutes. Let cool completely in pan. Remove to serving platter.
Brown Butter Icing: While brownies are cooling, in small saucepan, melt butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Remove from heat; bring to room temperature.
Whisk icing sugar into butter until smooth. Spread 1 tsp of the icing over each brownie. (Make-ahead: Store in airtight container for up to 4 days.)
Garnish: Top each brownie with 3 pieces of the caramel popcorn.
Tip from The Test Kitchen: Watch the butter carefully after it starts to foam—it can quickly go from nice and nutty to burned.
Makes 24 pieces.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 57 mg
- Sugars 15 g
- Protein 1 g
- Calories 162.0
- Total fat 10 g
- Potassium 13 mg
- Cholesterol 33 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 6.0