1 1/4cupchopped dark chocolate, dairy free and sugar free if possibleLily's
1/4cupTruvia or granulated sweetener of choice
3tbspcoconut oilmelted
2eggslarge at room temp (this is important!)
3tbspunsweetened cocoa powder
1tbspunsweetened special dark cocoa powdercan sub for all regular unsweetened cocoa powder
1tspvanilla extract
1/8tspsea salt + more for sprinkling
Popcorn
2 tbsp popcorn kernels
sea salt
Caramel Sauce
1 cupcanned coconut milk full fat
1/2 cup honey or agave
1tsp vanilla extract
sea salt
Instructions
for the brownies
Preheat oven to 350 F and prepare a 9x9 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.