looking for something sweet and a little bit supersonic? indulge in this little bites of the solar system, made with creamy galaxy chocolate, pop rocks popping candy and a shimmer of edible glitter. i wish i could say there was a seasonal reason for these, but i was just feeling a little starry eyed and wanted to experiment with a popping candy brownie recipe. you may be pleased to know they're gluten free too. fancy catching the recipe? let's blast off!
♥ 250g galaxy chocolate
♥ 200g unsalted butter
♥ 200g caster sugar
♥ 1 tsp vanilla essence
♥ 3 free range eggs
♥ 160g ground almonds
♥ 50g extra chocolate of your choice
♥ popping candy
♥ edible glitter
you will also need: a large saucepan and square brownie tin or silicone tray.
preheat the oven to 180 degrees c.
step one. melt the chocolate in a saucepan on a very low heat, slowly add the butter and stir continuously until melted.
tip: it isn't advised that you use chocolate below 50-70% cocoa solids for baking, which means galaxy choccy isn't usually ideal. however just keep stirring, move fast and don't let the oil separate before the ground almonds are added and it will be fine.
step two. take off the heat and add in the sugar, ground almonds and vanilla.
step three. finally add in the eggs one by one, followed by some edible glitter.
this was an experiment and it didn't shine through as much as i was hoping, so i ended up sprinkling on top after baking. i also had a go at adding some pop rocks at this point but the moisture of the mixture made them start popping, so again left this until the end for optimum effect.
step three. pour into your brownie tin, i use a silicone tray, and add in some chocolate chunks at random. i have also tried this recipe with white chocolate chunks which worked a treat.
step four. bake for 35-40 minutes. the brownies will form a crust but may seemed undercooked inside, which is fine. if the brownies start to burn on top, just cover in a little foil and continue to bake.
step five. when slightly cool but still warm, scatter the popping candy on top and push down so the jagged edges squish into the top.
step six. allow to completely cool, or speed up the process by putting in the fridge for as long as you can. trust me, it will be worth it.
step seven. when the brownies are totally cool, especially fridge cold, they will be perfect for a' slicin' - you should get around 14-16 squares from the mix.
ta da! dust with edible glitter for an extra sparkly finish!
what is your favourite chocolate brownie recipe? have you ever tried baking with popping candy?
if you liked these, you may also like ooey gooey gluten free brownies from elizabeth's kitchen diary!