Popcorn Brownies Recipes

POPCORN BROWNIES

Steps:

• Preheat oven to 350° F. In a bowl, mix oil and sugar until well combined. Add eggs and vanilla, stir until blended.
• Mix dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture.
• Pour into greased 9x9 square pan and top with G.H. Cretors Just the Caramel Corn Popcorn. Bake for 20 minutes. Cool completely before cutting.

CARAMEL POPCORN BROWNIES

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.

CARAMEL POPCORN BROWNIES RECIPE BY TASTY

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!