Popcorn Brownies 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
POPCORN BROWNIES
Provided by Food Network
Time 30m
Yield 9 servings
Number Of Ingredients 9
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.
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BUTTERED POPCORN CRUNCH BROWNIES - HOW SWEET EATS
From howsweeteats.com
5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 3 mins
- Preheat oven to 350 degrees F. Grease an 8×8 baking pan with butter or nonstick spray liberally.
- In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Stir in oil and melted chocolate. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in the 8×8 baking dish and bake for 25-30 minutes until set. Remove and let cool.
- Pop popcorn and coat with melted butter and sea salt, tossing well. Melt milk chocolate and stir in coconut oil until completely smooth.
- Once brownies are cool, remove them from the pan in one bit square. Set them on a sheet of parchment paper and cut into equal pieces, but keep the brownies pushed together into one big square. Slicing them ahead of time just makes it simpler so you don’t have to cut through the popcorn. Add a drizzle of condensed milk on top of the brownies and add a layer of popcorn. Continue to drizzle and layer popcorn on top (you do not have to measure anything purposely – it’s all fun!) until the popcorn is sort of “stuck” to the brownies and each other. It will never be super sticky and in one piece, but that’s the fun of it – this way it’s truly like buttery popcorn and not like caramel corn. Drizzle chocolate over top.
SALTED CARAMEL POPCORN BROWNIES - GRANDBABY CAKES
From grandbaby-cakes.com
4.6/5 (10)Total Time 1 hrCategory DessertCalories 316 per serving
- Preheat the oven to 325 F. Lightly coat a 9x13 inch metal baking pan with cooking spray and then line it with parchment paper, with 2 inches of the paper overhanging the edges of the pan.
- Place the oil and salt in a large Dutch oven or pot. Add 3 popcorn kernels to the pot, cover with the lid slightly ajar to let steam release, and turn the heat to high. Cook, shaking the pot occasionally until the kernels pop. Remove the pot from the heat and add the rest of the popcorn kernels. Shake the pot to coat with the oil and salt and wait 30 seconds. Return the pot to the stovetop and reduce the heat to medium-high. Cook, with the lid slightly ajar and shaking the pot occasionally, until there is a 2-second interval between popping. Remove from the heat and pour the popcorn into a large heatproof bowl.
- Combine the granulated sugar and corn syrup in a large pot, preferably one with a silver or light-colored bottom (so you can see the color of the sugar). Turn the heat to medium-high. As the sugar starts to melt and turn brown on the bottom and at the edges, stir with a wooden spoon or paddle to encourage the unmelted sugar to melt and caramelize. Continue to cook until all the sugar has reached the color of an old penny. Remove from the heat and add the cream and butter. The caramel will steam and bubble up, so do this carefully. Place back over medium-high heat and cook, stirring to dissolve any hardened bits, until the caramel reaches 245F (firm ball stage). Stir in the kosher salt.
DOUBLE CARAMEL POPCORN BROWNIES - SUGARHERO
From sugarhero.com
5/5 (2)Total Time 3 hrs 20 minsServings 9Calories 975 per serving
- Preheat the oven to 250°F. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.
- Preheat the oven to 350° F, and place 9 3.5-inch paper baking cups on a baking sheet. If you don't have these cups, you can use large or even regular-sized muffin tins, and adjust the yield accordingly.
- Melt the semi-sweet chocolate in a small bowl in the microwave. Separate out 2 cups of caramel popcorn, and stir the popcorn and chocolate together until the popcorn is entirely coated. Spread the chocolate popcorn on a parchment-lined baking sheet and refrigerate it until the chocolate is set.
CARAMEL POPCORN SHORTBREAD BROWNIES - BAKE OR BREAK
From bakeorbreak.com
Servings 24Estimated Reading Time 3 minsCategory BrowniesTotal Time 1 hr 40 mins
- Preheat oven to 325°. Grease a 9"x 13" baking pan. Line with aluminum foil or parchment paper. Grease lining.
- Place flour, butter, popcorn, sugar, and salt in the bowl of a food processor. Pulse until well-combined and the dough begins to come together.
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- Once the brownies are cool, slice into even squares. Top each square with a few pieces of the remaining caramel popcorn.
POPCORN BROWNIE WITH WHITE CHOCOLATE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (15)Total Time 45 minsCategory CakeCalories 214 per serving
- Add the chocolate melts to the bowl and then melt in the microwave (start with 2 minutes on half power and check)
SALTED CARAMEL POPCORN BROWNIES | READY SET EAT
From readyseteat.com
Cuisine AmericanCategory DessertServings 18Total Time 1 hr 15 mins
- Preheat oven to 350°F. Lightly spray a 9x13-inch baking pan with cooking spray and line with parchment paper or foil, leaving a 2-inch overhang. Set aside.
- Stir together brownie mix, oil, egg and water in a medium bowl and stir until well blended, about 50 strokes. Scrape into prepared pan. Bake 20 to 23 minutes, until a toothpick inserted 1 inch from edge of pan comes out clean. Let cool.
- Meanwhile, pop popcorn according to package instructions. Pour into large bowl; remove any unpopped kernels.
- In a large, heavy-bottomed pot over medium heat, combine sugar and corn syrup. Cook, stirring occasionally, until sugar has melted and turned amber in color. Remove from heat and add butter and cream, carefully as mixture will bubble up. Return to heat and continue to cook until caramel reaches 245°F, or firm ball stage.
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5/5 (1)Total Time 12 minsCategory DessertCalories 303 per serving
- Add marshmallows, butter and oil to a medium pot and cool on medium heat until marshmallows are melted.
PEANUT & POPCORN BROWNIES RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine North AmericanCategory DessertsServings 18Total Time 50 mins
- Preheat oven to 180°C. Grease a 30x20cm lamington pan and line with baking paper. Combine butter and dark chocolate in a saucepan. Stir over medium heat until melted and smooth. Remove from heat, add sugar and cool for 10 minutes.
- Sift flour and cocoa together over chocolate mixture and stir to combine. Add egg, sour cream and vanilla and stir well. Roughly chop 1/3 cup of the peanuts. Stir into mixture with chopped chocolate. Pour mixture into prepared pan and spread evenly.
- Sprinkle popcorn and remaining peanuts over top of brownie, gently pressing into mixture. Bake for 30 minutes or until just set. Cool in pan, then cut into squares.
- Meanwhile, to make chocolate sauce, combine 150ml thickened cream, dark chocolate and 1 tbs brown sugar together in a saucepan over medium heat. Cook, stirring, until melted and smooth. Serve with brownies.
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From completelydelicious.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 606 per serving
- To make the brownies, preheat the oven to 350°F and butter and flour a 9x13 inch pan and line with parchment paper. Set aside.
- In a saucepan over medium heat, melt the bittersweet chocolate, unsweetened chocolate, and butter. Stir frequently until smooth and melted. Remove from heat. Stir in the sugar and vanilla extract. Add the eggs one at a time, whisking after each. Add the flour and salt and stir until just combined. Pour into the prepared pan.
- To make the caramel popcorn, combine the butter, brown sugar, and corn syrup in a sauce pan over medium heat. Stir to dissolve sugar. Once butter is completely melted, increase the heat and bring the mixture to a boil. Reduce heat and simmer for 10 minutes, until the mixture turns a dark caramel color. Remove from heat and add the sweetened condensed milk, salt, and vanilla extract. Stir until combined.
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