These Caramel Popcorn Brownies are the ultimate gooey treat. A gorgeously thick layer of fudgy brownie, topped with a decadent gooey, oozing caramel. These take my base brownie recipe and add a layer of caramel popcorn for a great texture contrast. For the topping, you can use your own popcorn, microwave popcorn or simply buy a bag pre-popped!
Despite the speed and ease with which these can be made, they will need a little chill time to set before slicing. They will remain a little gooey – so you will likely want plates and forks. I highly recommend serving these with coffee or some hot cocoa for a lux vibe. The combination of caramel and chocolate means that these brownies are my kind of self care!
For more layered bars, you could check out these Milk Chocolate Flapjack Bars or these Caramel Rice Krispie Blondies. I’m a sucker for a layered bar with contrasting textures, they just provide the perfect bite!
Top tips for top brownies!
– Brown Sugar: Soft packed light brown sugar gives taste and texture to your baking, it adds to the richness and fudgy texture. Don’t scrimp in favour of granulated unless that really is all you can find!
– Cocoa Powder: Higher quality is definitely preferred here – as opposed to drinking chocolate/supermarket own brand. You’ll see a real colour difference and there is a difference in the amount of chocolate flavour they provide. “Dutch Processed” is the ideal variety.
– Bake time: I pull my brownies out around the 22minute mark, but all ovens are different. The toothpick test doesnt work for Brownies, because they should be underbred in the centre in order to give that perfect texture. If there’s a little wobble when you take the tin out of the oven, that’s ideal – but too much wobble, and if the edges aren’t looking crispy, they may need a little longer! If you want to ensure the brownies are more cake-like, I’d suggest baking for an additional 5-10minutes.
Gooey Caramel Popcorn Brownies
Makes: 9 Servings
Prep Time: 25 Minutes
Bake Time: 25 Minutes
Total Time: 50 Minutes (Plus approx. 45 minutes chill time)
Ingredients
For the Brownies:
– 170g Melted Butter
– 100g Light Brown Sugar
– 100g Granulated Sugar
– 2 Medium Eggs
– 1tsp Vanilla Extract
– 100g Dark Chocolate
– 80g Plain Flour
– 30g Cocoa Powder
For the caramel popcorn layer:
– 110g Butter
– 120g Light Brown Sugar
– 1 Tbsp Golden Syrup/Honey
– 75g Popcorn, popped
Method
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Pour the batter into the lined pan and bake approx 20-25minutes (see note). Remove pan from oven once cooked, and leave the brownies in the pan on a wire rack until cooled.
- Whilst the brownies are cooling, first make your popcorn according to instructions (or omit this step if using pre-packaged popcorn). Then make the caramel by heating the butter, brown sugar and golden syrup in a small saucepan until sugar has melted.
- Gently stir in the popcorn until entirely combined, then pour mixture on top of brownies. Put the brownies in the fridge for a minimum of 45 minutes before removing. Slice and serve (these can be pretty gooey, forks may be required!).
