Salted caramel popcorn brownies combine a dense chocolate base with a crunchy popcorn topping. Add the coated popcorn shortly before serving to preserve its texture.
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Recipe at a Glance
- Yield: 16 brownies
- Preparation: 25 minutes
- Cooking: 25 minutes
- Resting and chilling: Cool brownies fully; add popcorn before serving
Table of Contents
Ingredients
Brownies
| Ingredient and amount |
|---|
| 150 g dark chocolate, chopped |
| 120 g unsalted butter |
| 160 g granulated sugar |
| 2 large eggs |
| 1 teaspoon vanilla extract |
| 80 g all-purpose flour |
| 20 g cocoa powder |
| 1/4 teaspoon salt |
Topping
| Ingredient and amount |
|---|
| 50 g plain popped popcorn, hard kernels removed |
| 120 g granulated sugar |
| 2 tablespoons water |
| 30 g unsalted butter |
| 60 ml heavy cream, warmed |
| 1/4 teaspoon flaky sea salt |
Before You Start
Remove unpopped kernels and keep hot caramel away from bare skin.
Directions
1. Make batter
Heat oven to 175°C (350°F). Line a 20 cm square pan. Melt chocolate and butter gently and cool 5 minutes. Whisk in sugar, eggs and vanilla, then fold in flour, cocoa and salt.
2. Bake
Spread in pan and bake 23–28 minutes until the edges set and a skewer has moist crumbs rather than wet batter. Cool completely.
3. Make caramel
Heat sugar and water in a heavy saucepan without stirring until amber. Remove from heat and carefully whisk in butter and warm cream; it will bubble. Return to low heat for 1 minute and cool 10 minutes.
4. Coat popcorn
Toss popcorn with just enough caramel to lightly coat it. Spread on parchment to cool. Reserve remaining sauce.
5. Finish
Cut brownies and top with caramel popcorn shortly before serving. Add a light drizzle of reserved sauce and flaky salt.
Cook’s Tips
- Remove unpopped kernels and keep hot caramel away from bare skin.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Store plain brownies airtight for up to 3 days. Refrigerate caramel separately up to 1 week. Add popcorn on the day of serving; it will soften on moist brownies.
Frequently Asked Questions
Can I use ready-made caramel popcorn?
Yes. Add it to the brownies just before serving.
Why is the topping soft?
Caramel and brownie moisture soften popcorn with time; assemble near serving.