These are not your boring old brownies…they are loaded with popcorn, honey roasted peanuts, caramel, and chocolate! Salty, sweet, chewy and crunchy!
I feel like I say this every week, but this week I really, really mean it.
It’s Friday! Woohoo! And what a long week it has been. We have made the decision to switch Kai’s dayhome…which is a very hard decision to make, because he is happy, and she seems very nice. But there are things that just aren’t sitting right with Momma, and I’m realizing that Mommas aren’t all about baby cuddles and tummy tickles. They have to make the hard decisions, too.
So we will get to go through the long process of getting him used to a new dayhome. And Momma will be wracked with guilt and worrying about him every second of that first day, but that’s OK because she has popcorn/peanut/caramel/chocolate topped brownies to stuff her face with!
I posted a sneak preview of this on my Instagram last week, and some of you were wondering what on Earth it was.
Well, now you know: a brownie base topped with marshmallow bound popcorn and honey-roasted peanuts, and then drizzled with both caramel sauce and more chocolate. Cause one type of chocolate just wasn’t going to cut it in this case.
I used my favorite brownie base for this recipe, which uses semi-sweet chocolate; not cocoa powder. These brownies are so soft and chewy, they have the perfect brownie texture!
The base is topped with a gooey and chewy melted marshmallows. I folded in some peanut butter chips, because I’m crazy like that 😛 They melted right in, and gave it a hint of peanut buttery yumminess.
Then popcorn and honey-roasted peanuts are folded into the marshmallow/PB chips. OK. I’m not going to lie to you: you are going to need to dig in deep and work those biceps at this point. Trust me: worth it.
Once you have folded in your popcorn and peanuts, you are going to stretch it over the brownie base, and press it in. Don’t be shy! I didn’t press mine hard enough, and you can tell in some of my photos that the top layer is coming off the base.
Then it’s drizzle time! Drizzle on some caramel sauce and melted chocolate! These brownies are more more more!
And as it turns out, that marshmallow/PB/popcorn/peanut layer is prettttty thick. You may need to unhinge your jaw slightly to bite into these guys. But they are so good. SO GOOD.
Chewy, chocolately, salty, sweet, crunchy, and all-round delicious. And fun!
- 1/2 cup butter 113 g
- 6 oz semi-sweet chocolate coarsely chopped
- 1/2 cup granulated sugar 100g
- 1/2 cup packed brown sugar 110g
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all purpose flour 83g
- 1/2 teaspoon baking powder
- 3 cups mini marshmallows
- 1/4 cup butter
- 3/4 cup peanut butter baking chips
- 3 cups popped popcorn + additional for pressing on top ~1 cup
- 1/2 cup honey roasted peanuts
- 1/2 cup chocolate chips
- caramel sauce
Pre-heat oven to 350°F. Line a 9X9 inch pan with aluminum foil, grease, and set aside.
- In a small saucepan, melt butter and chocolate, stirring frequently. This will take 5 or so minutes.
- Pour into a large bowl, and mix in the sugars until no lumps remain.
- Add eggs and mix, one at a time. Stir in the vanilla.
- In a separate small bowl, combine the flour and baking powder. Stir into the butter mixture until completely combined.
- Spread batter into prepared baking pan, and bake for 30-40 minutes, until a toothpick comes out cleanly.
- Cool completely before adding the popcorn layer.
In a large, microwave-safe bowl, combine the marshmallows and butter. Heat on high for 1 minute, and stir. Repeat using 15 second bursts in the microwave, stirring frequently, until all marshmallows and butter are melted and completely combined.
- Quickly stir in the peanut butter baking chips, until completely melted.
- Then fold in the popcorn and peanuts. You will need to use your biceps to get it all mixed together.
- Spread the mixture out evenly on top of the brownie base. Press so that the mixture sticks to the brownie base.
- Press additional popcorn onto top of marshmallow layer, to fill any gaps that may exist.
In a double boiler, melt the chocolate chips, then spoon into a piping bag (or just a ziplock). Snip the corner and drizzle evenly over the popcorn layer of the brownies.
- Allow brownies to set for about an hour before cutting them into pieces.
- Drizzle the caramel sauce over brownies as desired.
Popcorn layer adapted from Betty Crocker