Salted Caramel Popcorn Brownies

Salted Caramel Popcorn Brownies – The most decadent brownies ever!!  Whether you serve these for game days or just plain pregnancy cravings, you won’t regret a thing!

My dear blogger friend Lindsay is having not one but two darling twin boys super soon, and I just could not wait to celebrate her.  Lindsay is one of the sweetest people I know, literally and figuratively.

She runs the decadent blog Life, Love and Sugar, and I met her around the time I first started my blog.  I hit it off right away with her and my other homie Julianne, both of whom I absolutely adore.  Whenever we hit a conference or retreat together I know we are going to have a blast.  We have even gone to an NBA playoff basketball game together!  

Key Ingredients

For the Brownies

• Dutch-Process Cocoa Powder: Brings in a smooth, rich chocolatey vibe that’s absolutely divine.
• Unsweetened Chocolate: This is where the intense chocolate goodness comes from (make sure it’s the unsweetened kind).
• Chopped Bittersweet Chocolate: For that extra chocolatey kick and ooey-gooey moments.

For the Popcorn

• Olive Oil: Just a drizzle to pop our corn to perfection.
• Kosher Salt: A sprinkle to enhance that addictive popcorn flavor.
• Popcorn Kernels: The star of the show, ready to burst into deliciously crunchy bites.

For the Salted Caramel

• Light Corn Syrup: Adds a smooth texture and ensures our caramel is top-notch.
• Heavy Cream: Creamy and rich, it transforms our caramel into a velvety dream.
• Unsalted Butter: Because everything’s better with butter, especially caramel.
• Finishing Salt: A sprinkle of this, and we’re talking gourmet, fancy vibes.

How to Make Salted Caramel Popcorn Brownies

Brownies:

• Whisk together flour, cocoa, baking powder, and salt.
• Melt chocolate and butter in the microwave, stir in sugars, eggs, and vanilla.
• Fold in dry ingredients and bittersweet chocolate, then spread in pan.
• Bake until a toothpick comes out with a few crumbs, about 30-35 minutes.

Pop the Corn:

• Heat oil, salt, and 3 popcorn kernels in a pot until they pop.
• Add rest of the kernels, cover, and shake until popping slows.

Caramel Time:

• Melt sugar and corn syrup, then add butter and cream until it hits 245 F.
• Spread a thin caramel layer on brownies, toss the rest with popcorn, and spread on top.
• Finish with a sprinkle of sea salt, let cool, and slice!

How to Store

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

My Favorite Brownies

• Turtle Brownies
• Skillet Brownie
• Raspberry Brownies
• Mississippi Mud Brownies
• Cosmic Brownies

Salted Caramel Popcorn Brownies

The most decadent brownies ever!!  Whether you serve these for game days or just plain pregnancy cravings, you won’t regret a thing!

4.64 from 11 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 24 small brownies

Ingredients

Brownie batter:

• ▢ ¾ cup all-purpose flour
• ▢ ¼ cup dutch-process cocoa powder
• ▢ ¾ teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 6 ounces unsweetened chocolate do not use bittersweet, chopped
• ▢ ¾ cup unsalted butter
• ▢ 1 ½ cups granulated sugar
• ▢ ¾ cup packed dark brown sugar
• ▢ 4 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup chopped bittersweet chocolate

Popcorn:

• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ⅓ cup popcorn kernels

Salted Caramel:

• ▢ 1 cup granulated sugar
• ▢ 2 tablespoons light corn syrup
• ▢ ½ cup heavy cream
• ▢ 4 tablespoons unsalted butter
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon finishing salt like Maldon, fleur de sel or coarse sea salt

US Customary – Metric

Instructions

Make the Brownie Batter:

• Preheat the oven to 325 F. Lightly coat a 9×13 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.
• Combine the flour, cocoa powder, baking powder, and salt in a medium bowl. Using a balloon whisk, vigorously stir the dry ingredients together until they are uniform in color and well blended. Place the unsweetened chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir and microwave in 30-second intervals until the chocolate mixture is completely melted.
• Add the sugars to the chocolate mixture and beat with a balloon whisk by hand for about 30 seconds. Add the eggs one at a time, beating to incorporate between each one. Add the vanilla and beat to incorporate. Add the dry ingredients and, using a large spatula, fold them in until just incorporated and there are no more dry pockets. Fold the bittersweet chocolate into the batter.
• Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with some crumbs attached, 30 to 35 minutes. Let cool completely on a wire rack before adding the caramel popcorn.

Make the Popcorn:

• 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.

Make the Salted Caramel:

• 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.
• Using an offset spatula or butter knife, quickly spread a thin layer of caramel over the brownie, making sure the caramel reaches the edges. Pour the rest of the caramel over the popcorn, tossing the popcorn to coat with caramel. Pour the still-warm caramel popcorn onto the brownie, and pat the popcorn down with a heatproof spatula or with a piece of parchment or waxed paper to create a layer of popcorn over the brownie. Sprinkle with the finishing salt and let cool to harden.
• Once the popcorn has cooled and hardened, remove the entire brownie from the pan by grabbing the overhanging parchment paper and lifting straight up. Transfer to a large cutting board and, using a sharp serrated knife, cut and serve.

Notes

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.

Nutrition

Calories: 316kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 311mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 355IU | Calcium: 35mg | Iron: 2.3mg

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