Salted caramel popcorn brownie

Prep 0 h : 20 m
Cook 0 h : 25 m


  • 125g butter, coarsely chopped

    200g dark chocolate, chopped

    220g caster sugar

    2 eggs, lightly beaten

    150g plain flour, sifted

    ½ tsp sea salt flakes

    135g chewy caramels, chopped

    Salted caramel popcorn

    330g caster sugar

    75g butter, chopped

    60g popcorn

    ½ tsp sea salt


  • Preheat oven to 170°C.

    Grease a 20cm square cake pan; line base and sides with baking paper, extending paper 2cm over sides.

    Stir butter and chocolate in a saucepan over low heat until almost smooth.

    Remove from heat, cool for 10 mins.

    Add sugar and eggs, then flour, salt and caramel.

    Spread mixture into pan.

    Bake for 25 mins or until a skewer inserted into the centre comes out with moist crumbs.

    Salted caramel popcorn: Place 80ml water and sugar in a large clean saucepan. Stir over medium heat until sugar dissolves. Brush down the inside of the pan with water during cooking, if crystals begin to form. Increase heat to high; boil, uncovered, without stirring, for about 5-10 mins or until the mixture begins to turn deep golden. Immediately remove from the heat and whisk in butter. Working quickly, add popcorn, then add salt and stir.

    Pile caramel popcorn on the top of the brownie and use the back of a lightly oiled spoon to evenly cover.

    Drizzle with any remaining caramel.

    Cool and then cut.