My caramel popcorn brownies have a rich, fudgy chocolate base and a super-sweet, crunchy caramel topping. They're great for bonfire night celebrations or using up leftover popcorn!
I adore caramel as much as I do chocolate, so making these caramel popcorn brownies was a total no-brainer! They're rich, fudgy, perfectly sweet, and that sticky, crunchy topping is just *unreal*.
I'm not exaggerating when I say these are honestly the BEST brownies I've ever made (and I have my fair share of brownie recipes!). Not to toot my own horn, but everyone who tried them agreed that they were one of my all-time best bakes. I can't wait for you to try them!
Here's what you'll need
- Dark chocolate: For the perfect texture, chocolate with 70% cocoa is the best chocolate to use for brownies. It's not too sweet nor too bitter, and it helps to produce super rich, fudgy brownies.
- Butter: Only real butter will do when it comes to brownies! Don't try to substitute this with margarine as it just won't work the same.
- Caster sugar: This is also known as superfine sugar. Because it's finer than granulated sugar, it dissolves into the fats more easily and will help to prevent oily brownies.
- Eggs: 3 medium eggs will act as our binder in this recipe.
- Flour: Make sure to use plain (all-purpose) flour when making fudgy brownies, as we don't want them to rise too much. If you're after a lighter texture, check out my cakey brownies recipe.
- Cocoa powder: This helps to intensify the chocolate flavour without altering the texture much. Use unsweetened cocoa powder for best results.
- White chocolate chips: I used these purely for the colour contrast but if you prefer your desserts less sweet, you can swap them out for semi-sweet or dark chocolate chips instead.
- Caramel sauce or dulce de leche: I used Tesco Finest's salted caramel sauce. Carnation caramel is another favourite of mine.
- Milk chocolate chips: These will act as our 'glue' to hold the popcorn in place on top of the brownies. Again, you can swap them out for a different kind of chocolate chip if you prefer.
- Caramel/toffee popcorn: The star of the show! I used Butterkist toffee popcorn.
Baking equipment
- 8x8-inch tin: This is my go-to brownie baking tin! If you'd like to use a larger tin, use my cake pan converter to adjust the ingredient quantities.
- Baking paper: Try to leave a bit hanging over the edges so you can easily lift the brownie slab out once it's set.
- Electric whisk: To whisk the eggs and sugar together. This takes a few minutes using an electric whisk so I don't recommend doing it manually.
- Saucepan: For melting the chocolate and butter. You can also melt them together in a heatproof bowl in the microwave if you like, but make sure to take it out and stir every 30 seconds or so to prevent burning or seizing.
- Utensils: A wooden spoon, a tablespoon, a toothpick and a sharp knife.
How to make caramel popcorn brownies
Step 1: Preheat your oven to 160°C (320°F) and line a brownie tin (8x8-inch) with baking paper. If you're using a fan or convection oven, it's 140°C (285°F).
Step 2: Break up 200g of 70% dark chocolate and place it into a saucepan along with 180g of butter. Place the pan over low heat on the stove and stir gently until melted. Then set it aside to cool for 5 minutes.
Step 3: In a large bowl, whisk 3 medium eggs with 250g of caster sugar until pale and silky. Then pour in the melted chocolate mixture and mix to combine.
Step 4: Stir in 100g of plain flour and 1 tablespoon of cocoa powder. Mix well until you have a smooth, glossy batter, then stir in 100g of white chocolate chips.
Step 5: Transfer the batter to your lined tin. Top with 2 tablespoons of caramel sauce, using a toothpick to swirl it in neatly.
Step 6: Bake for 35-40 minutes, until the brownie is shiny on top and has formed a crust at the edges.
Step 7: While the brownie is still warm, sprinkle 75g of milk chocolate chips on top. Let them sit for 5 minutes to melt, then spread them out evenly to create a thin layer.
Step 8: Use the melted chocolate as your 'glue' to stick 150g of caramel popcorn on top, then pipe or drizzle more caramel sauce over it.
Step 9: Let the brownie cool to room temperature then pop it in the fridge overnight to set (or for at least 6 hours).
Step 10: Remove the brownie from the tin, cut into squares and enjoy!
Brownie baking tips
- Use salted butter to enhance the chocolate flavour and balance the sweetness.
- These brownies are supposed to be gooey in the centre when you first take them out of the oven so don't worry! This is what makes them fudgy once they cool.
- For neater cuts, warm your knife under boiling water before each slice.
- If you're short on time, you can set the brownies in the freezer for about 3-4 hours instead of overnight in the fridge.
FAQs
These will keep well for around 3 days in an airtight container. Brownies usually last a bit longer than this but the popcorn will start to go soft after a few days. Check out my brownie storage post for more storing tips.
The brownie slab itself can be frozen but I don't recommend freezing it with the popcorn on, as it might go soggy once defrosted. You can freeze the brownie slab for up to 3 months, wrapped in tinfoil or in an airtight container. Add the melted chocolate and popcorn topping on the day you plan to serve them.
More caramel desserts
I hope you like my caramel popcorn brownies! If you make them at home, please leave a comment and rating to let me know what you think. Enjoy!
Caramel Popcorn Brownies
Ingredients
- 200 g 70% Dark chocolate (7 oz)
- 180 g Butter (¾ cup)
- 250 g Caster sugar¼¼ (1+¼ cups)
- 3 Medium Eggs
- 100 g Plain flour (~¾ cup)
- 1 Tablespoon Cocoa powder
- 100 g White chocolate chips (~⅔ cup)
- 2 Tablespoons Caramel sauce or dulce de leche
Topping
- 75 g Milk chocolate chips (6 tablespoons)
- 100 g Caramel/toffee popcorn (2 cups)
- Extra caramel sauce, for drizzling
Instructions
- Preheat your oven to 160℃/320℉ (or 140℃/285℉ for fan and convection ovens). Line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter together over low heat on the stove. Set it aside to cool for 5 minutes or so.
- Add the sugar, eggs and vanilla extract to a large bowl. Use an electric whisk to whip it for a few minutes, until pale and silky.
- Add the melted chocolate mixture into the bowl with the sugar and eggs then gently fold them together.
- Stir in the flour and cocoa powder to make a glossy batter, then add the white chocolate chips.
- Transfer the mixture to your lined tin and spread it out evenly. Place the caramel on top of the batter in small blobs then use a toothpick to swirl it in.
- Bake for around 35-40 minutes, until the brownies have risen and have a shiny crust on top.
- Once the brownies are cooked, immediately sprinkle the milk chocolate chips on top. Let them melt for 5 minutes or so then use a small spatula to spread them around, covering the whole brownie with melted chocolate.
- Stick the popcorn onto the melted chocolate then pipe or drizzle extra caramel on top.
- Let your brownie cool to room temperature then transfer it to the fridge overnight to set.
- Once set, remove from the tin, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 3 days.
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