Best 2 Caramel Popcorn Brownies Recipes
When it comes to tantalizing your taste buds, few treats can rival the irresistible allure of caramel popcorn brownies. These delectable delights fuse the sweet, buttery crunch of caramel popcorn with the fudgy, chocolatey richness of brownies, creating a symphony of flavors that is simply unforgettable. Whether you're a seasoned baker or a kitchen novice, this article will guide you through the steps to create your own batch of these mouthwatering treats. So, get ready to experience a culinary adventure that will leave you craving more.
Here are our top 2 tried and tested recipes!
CARAMEL POPCORN BROWNIES
A thin layer of brownie is topped with popcorn, nuts, chocolate and peanut butter chips, peanuts, and caramel! They're very easy to make and you can get creative with the type of nuts or chips you use. Chill brownies in the refrigerator if you find they are too soft.
Provided by chelseasal
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
- Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
- Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.3 g, Cholesterol 17.9 mg, Fat 13.8 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 114.5 mg, Sugar 8.6 g
CARAMEL POPCORN BROWNIES RECIPE BY TASTY
Here's what you need: yellow popcorn kernals, canola oil, brown sugar, golden syrup, butter, vanilla extract, bicarbonate of soda, butter, dark chocolate, eggs, vanilla extract, caster sugar, flour, salt, brown sugar, butter
Provided by Tashali Semi
Yield 24 servings
Number Of Ingredients 16
Steps:
- Line a baking tray with baking paper, set aside.
- Heat the oil in a large saucepan on medium high heat. Put a few popcorn kernels into the oil and cover the saucepan.
- Once the kernels pop, add the rest of the 1⁄2 cup (60 G) of popcorn kernels in an even layer.
- Cover, remove from the heat and count 30 seconds. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts vigorously, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
- Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
- Break up ¾ of the popcorn into small bits: this will become the base of the brownie. Leave the remaining ¼ as is in a separate bowl.
- Now, onto the caramel: In the same saucepan, place sugar, golden syrup, butter, vanilla extract and heat on low to medium heat until sugar has dissolved.
- Increase to medium heat and cook without stirring for around 2 minutes (please note this is a reduced cooking time as it continues to cook in the oven).
- Stir in baking soda and then add popcorn and stir furiously to coat kernels all over before the caramel starts to set.
- Quickly press ¾ of the broken up popcorn into a lined 33 x 25 x 5.5 cm pan.
- Spread the remaining ¼ out onto the lined baking tray and allow to cool and set.
- Preheat the oven to 350°F.
- Melt the butter and chocolate together in the microwave in short bursts on medium heat.
- In a bowl beat the eggs with the sugar and vanilla.
- Sift the flour into another bowl and add the salt.
- Let the chocolate mixture cool a bit before beating in the egg and sugar mixture and then the flour.
- Pour this over the popcorn base and bake for 30-40 minutes. (When it's ready the top should be dried to a pale brown but the middle is still dark and gooey).
- Once the brownies are cool, slice into even squares. Top each square with a few pieces of the remaining caramel popcorn.
- Put the brown sugar and butter in a small pan and heat on medium for 5 minutes, then drizzle over the top of each brownie.
- Serve and enjoy!
Nutrition Facts : Calories 540 calories, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, Sugar 40 grams
Tips:
- Use fresh ingredients: Fresh butter, eggs, and milk will give your brownies a richer flavor and texture.
- Don't overmix the batter: Overmixing can make the brownies tough. Mix just until the ingredients are combined.
- Bake the brownies in a preheated oven: This will help them rise evenly.
- Don't overbake the brownies: Overbaking will make them dry and crumbly. Check them a few minutes before the end of the baking time and remove them from the oven when a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them: This will help them hold their shape.
- Store the brownies in an airtight container at room temperature: They will keep for up to 3 days.
Conclusion:
Caramel popcorn brownies are a delicious and easy-to-make treat. They're perfect for any occasion, from birthday parties to holiday gatherings. With their chewy texture, sweet caramel flavor, and crunchy popcorn topping, these brownies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give caramel popcorn brownies a try. You won't be disappointed!
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