Skip to content
Caramel peanut popcorn brownies recipe

Caramel peanut popcorn brownies recipe

0 ratings

Make movie nights on the sofa even more delicious with these beautiful brownies. And as they're made with shortcut ingredients, whipping up a batch has never been easier. See method

  • Makes 16 bars
  • 40 mins plus cooling
  • 347 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 200g unsalted butter, cubed
  • 200g bar dark chocolate
  • 3 large eggs
  • 225g caster sugar
  • 125g plain flour
  • ½ tsp fine salt
  • 125g Tesco Finest caramel for baking
  • 4 x 40g nutty nougat caramel bars, sliced into 1cm pieces
  • 10g sweet & salty popcorn

Each serving contains

  • Energy

    1450kj
    347kcal
    17%
  • Fat

    20g 28%
  • Saturates

    11g 53%
  • Sugars

    30g 33%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 39.4g Protein 4.4g Fibre 1.1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line a 30 x 20cm baking tin with nonstick baking paper. Melt the butter and chocolate in a heavy-based saucepan over a low heat, stirring occasionally, until smooth and glossy. Set aside to cool for 5 mins.
  2. Beat the eggs and sugar in a large mixing bowl with a wooden spoon for 1 min until pale and well combined. Stir in the cooled chocolate mixture. Fold in the flour and salt until just combined, then pour into the prepared tin.
  3. Heat 100g caramel in a heatproof bowl in the microwave for 30 secs or until the caramel is soft and runny. Drizzle the caramel back and forth across the brownie mixture, then use a knife to gently swirl the caramel neatly across the top.
  4. Scatter over two-thirds of the sliced nutty nougat caramel bars, poking half into the mixture and leaving half on the top. Bake for 20-25 mins until the top is pale brown and dry, and the centre is just set and no longer wobbles. Leave to cool completely in the tin.
  5. Sprinkle over the popcorn and remaining nutty nougat caramel pieces, then heat the remaining caramel in the microwave as before and drizzle over the top. Cut into 16 bars. Will keep for up to 4 days at room temperature in an airtight container.

See more Speedy baking recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus