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Just reading the title of this recipe makes us hungry. Peanut butter popcorn topped brownies? Yes, please! Let’s discuss all the components of this treat that we absolutely love. Chocolatey, fudgy brownies? Yes. Peanut butter? Yes plus we normally just dive right into the jar with a spoon but we can spare some for this recipe. Popcorn? You already know it’s our favorite crunch. And there are roasted, salted peanuts in there as well? And chocolate caramel popcorn seasoning? Seriously, we can’t wait.
The combination of sweet and salty is our favorite which is why we love our chocolate caramel popcorn seasoning. But as we were reaching for the bag, we realized we wanted even more chocolate. What can we say. It was that kind of day. Brownies pack a big chocolate punch so we decided they would make a great base. Sure, you can use a brownie mix out of a box. They’re pretty good. But, seriously, it’s really, really easy to make brownies from scratch. You don’t even need a mixer.
You can bake them till they’re done, meaning a toothpick inserted in the center comes out clean. Or you can pull them while the inside is still a little gooey because gooey chocolate is the best.
Next we need the crunchy, peanut buttery topping. Just warm your favorite peanut butter in the microwave until it’s pourable, stir in the peanuts and stir in the popcorn. Try to make your best effort to not just eat it from the bowl. Actually, this recipe makes a little more than you need to top the brownies because we know you’re going to eat some from the bowl. Or, at least, we did.
The final result is a layer of rich chocolate brownies topped with a crunchy, peanut butter creation that you’re going to want to make again and again. We take no responsibility for the lack of self control with this one.
Pre-heat the oven to 350 degrees F. Spray an 8" brownie pan with baking spray and add a layer of parchment paper. Tip: keep the paper in place with binder clips on either side of the pan but remove the clips before placing in the oven.
To make the brownie layer, whisk together the melted butter and granulated sugar in a large bowl. Whisk in the eggs and vanilla.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder and salt. Stir the dry ingredients into the wet and pour into the prepared pan. Bake for 25 to 30 minutes and allow to cool before removing from the pan.
To make the topping, warm the peanut butter in the microwave for 20 to 30 seconds, just until it has a runny consistency. Stir in the peanuts and the popcorn. Top the baked brownies with a thick layer of the popcorn mixture, pressing it down with your hands. Sprinkle with chocolate caramel popcorn seasoning and slice.
Store any remaining topping, for snacks, in an air tight jar for up to one week.
Servings 8
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