| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 16 brownies |
Ingredients
- Butter, for greasing pan
- 1 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup chopped nuts
- 1 teaspoon vanilla extract
- 3/4 cup popped popcorn, finely ground and kernels discarded
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Butter an 8-inch-square baking pan. Preheat oven to 350 degrees F.
- In a large bowl, stir together brown sugar, oil, and egg until smooth. Mix in nuts and vanilla. In a small bowl, mix together the ground popcorn, baking powder, and salt. Add popcorn mixture to the batter, stirring well. Spread evenly in the buttered pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cut into squares while warm.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 105 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 54 mg |
Reviews
I bake and cook all the time. I doubled the recipe for a 13×9 pan. It took much longer too cook, the toothpick never came out clean, and I had a very thing hard not-brownie like disaster. I recommend you trying it so I know whether or not to try it again!! Good luck! The batter was good.
These are a must try if you’re looking for an alternative to the everyday, delicious that they are, chocolate brownie. I was not disappointed with the end result, which was very moist with crispy and tasty, chewy edges.
I doubled the recipe due to the fact that I was using a slightly larger 9×8 pan and ended up having to increase the cooking time by about 15 minutes. I didn’t cook until the toothpick came out completely clean, as I like my brownies a little more on the moist and chewy side. I also firmly packed the ground popcorn flour as I measured it due to the fact that it comes out extremely fluffy after being ground. I used a coffee grinder, though I’m sure a food processor or blender would work as well. I would also recommend sifting the popcorn flour after grinding to make sure to filter out any pieces of stray kernels. It’s amusing to see the reaction when you tell people who are enjoying these the secret ingredient, popcorn flour. I wonder how long before gourmet specialty stores start carrying it?
I doubled the recipe due to the fact that I was using a slightly larger 9×8 pan and ended up having to increase the cooking time by about 15 minutes. I didn’t cook until the toothpick came out completely clean, as I like my brownies a little more on the moist and chewy side. I also firmly packed the ground popcorn flour as I measured it due to the fact that it comes out extremely fluffy after being ground. I used a coffee grinder, though I’m sure a food processor or blender would work as well. I would also recommend sifting the popcorn flour after grinding to make sure to filter out any pieces of stray kernels. It’s amusing to see the reaction when you tell people who are enjoying these the secret ingredient, popcorn flour. I wonder how long before gourmet specialty stores start carrying it?