Happy National Brownie Day, y’all! I am excited to share a recipe for brownie cookies that I’ve “jacked up” with some Garrett’s Cheddar cheese and Caramel Crisp popcorn!
My advice: buy a larger bag than what you need for the recipe. If you’re like me, half of it will be gone by the time you start baking in the kitchen. It’s hard to resist Garrett Popcorn!
The contrast of savory Cheddar cheese and sweet Caramel Crisp popcorn is genius on its own. But wrapped inside a brownie cookie takes it to a whole other level of decadence and goodness.
Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside.
In a microwave-safe bowl, heat the chocolate chips on high for about two minutes. Stir with a spatula to facilitate the melting process. Continue heating in microwave in additional 30-second intervals, and stirring after each interval. Be careful not to burn the chocolate. Stirring after each interval will ensure the chocolate melts evenly and the chocolate will continue to melt while you are stirring. Stir until completely melted; set aside and let cool.
In a small bowl, stir together flour, baking powder and salt. Set aside.
In a large bowl (or mixing bowl of a stand mixer), beat together butter and brown sugar (about two minutes on medium speed). Add eggs and vanilla, beating until combined.
With mixer on low speed, alternately beat in chocolate and flour mixtures. Mix just until combined. Fold in the Chicago Mix popcorn. The dough will be very thick and the popcorn will begin to breakdown in the batter.
Drop dough by heaping tablespoons, two inches apart, onto the prepared baking sheet. Bake for 12 to 16 minutes. Remove from oven and let sit for two minutes before transferring to wire rack to cool completely.