Salted Caramel Popcorn Brownies

Homemade decadent dark chocolate brownies topped with freshly air popped popcorn drenched in salted caramel sauce. These dense and crunchy brownies are made dairy-free, gluten free and refined sugar free for the ultimate dessert!

What you need to make these epic salted caramel popcorn brownies

These brownies came together rather quickly. I made the brownie layer first and while that was baking, I air popped my popcorn using a pot on the stove. You can sub pre-popped or microwave popped popcorn if you like.

Once the brownies were done and cooled, I made my caramel sauce. I drizzled some over the brownies and tossed the rest into the popcorn. Finally I topped the brownies with my caramel popcorn and chilled until I was ready to serve.

• chopped dark chocolate or chocolate chips (I used Lily’s which is dairy free and sugar free!)
  
• Truvia or granulated sweetener of choice
  
• coconut oil, melted
  
• eggs, large at room temp (this is important bc if you don’t use room temperature eggs, you batter will be very difficult to spread evenly in the pan)
  
• unsweetened cocoa powder
  
• unsweetened special dark cocoa powder (can sub for all regular unsweetened cocoa powder)
  
• vanilla extract
  
• sea salt
• popcorn kernels
• canned coconut milk
• honey or agave

If you love these brownies, you will also love these popular recipes

Brownies are one of my favorite desserts but I’ll take anything loaded with decadent chocolate. You can’t go wrong with one of these recipes:

• Vegan Chocolate Tarts
• Sugar Free Dark Chocolate Almond Clusters
• Death By Chocolate Cookies
• Paleo Chocolate Mousse

If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx

Print Recipe

Life Changing Salted Caramel Popcorn Brownies

Life changing decadent dark chocolate brownies topped with salted caramel popcorn. This recipe is made gluten free, dairy free and refined sugar free!

Pin Recipe

Course: Dessert

Cuisine: dairy free, gluten free

Keyword: brownies, chocolate, popcorn, salted caramel

Servings: 16

Author: Ciarra Siller

Ingredients

Brownies

• 1 1/4 cup chopped dark chocolate, dairy free and sugar free if possible Lily’s
• 1/4 cup Truvia or granulated sweetener of choice
• 3 tbsp coconut oil melted
• 2 eggs large at room temp (this is important!)
• 3 tbsp unsweetened cocoa powder
• 1 tbsp unsweetened special dark cocoa powder can sub for all regular unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/8 tsp sea salt + more for sprinkling

Popcorn

• 2 tbsp popcorn kernels
• sea salt

Caramel Sauce

• 1 cup canned coconut milk full fat
• 1/2 cup honey or agave
• 1 tsp vanilla extract
• sea salt

Instructions

for the brownies

• Preheat oven to 350 F and prepare a 9×9 inch pan with parchment paper for easy removal. 

  In a microwave safe bowl, melt the chocolate and coconut oil together until smooth. Set a side to cool slightly.

  In a mixing bowl, stir together the sweetener, cocoa powders and salt. Add in the eggs and vanilla and stir until combined. Finally, stir in the melted chocolate until a batter forms. Transfer to the prepared pan. *Note if eggs are not at room temperature your batter will get tough to spread. In this case, spray non-stick spray on a rubber spatula before spreading the batter into the prepared pan. 

  Bake for 16-20 minutes. You want to remove the brownies before they are completely done cooking so don’t be alarmed if they don’t look quite finished. 

  Let cool. 

for the popcorn

• Heat a pot over medium-high heat. Add in the kernels and cover. Reduce heat to low-medium. Shake the pot every 6-10 seconds to keep the kernels from burning. 

  Kernels will start to pop after 3-5 minutes. Remove from heat once all the kernels have popped and transfer to a large mixing bowl.

Caramel Sauce

• Place the honey into a small pot or sauce pan over medium heat. Bring to a boil and cook for 2-3 minutes. Add in the coconut milk and vanilla and bring to a boil. Once boil, reduce heat to a simmer. Let cook for 10-15 minutes, stirring every so often. The mixture will darken in color and thicken up a bit. Add salt to taste.

assembly

• Use a fork to poke holes over the top of the brownies. 

  Pour half of the caramel over the brownies and the remaining caramel stir into the popcorn until the popcorn is well coated. Top the brownies with caramel popcorn and press the popcorn down using a rubber spatula. Chill in the fridge for 1 hour or the freezer for 15 minutes before cutting into bars and serving.

Notes

Store these brownies in an airtight container in the refrigerator.