Prepare to embark on a culinary adventure that defies all dessert expectations! Imagine sinking your teeth into a decadent brownie that combines the rich, chocolatey goodness of a classic shortbread with the unexpected crunch of caramel-coated popcorn. This isn't just a dessert - it's a flavor explosion that will transform your baking game forever. Whether you're looking to impress guests or treat yourself to an extraordinary sweet experience, these Caramel Popcorn Shortbread Brownies are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 4 cups popcorn, popped
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. Mix for about 3-4 minutes until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be slightly crumbly but hold together when pressed.
- Press about two-thirds of the shortbread dough evenly into the prepared baking pan, creating a firm base layer. Use the back of a spoon or your fingers to ensure an even surface.
- Drizzle half of the caramel sauce over the shortbread base, spreading it gently to create an even layer.
- Sprinkle the popped popcorn evenly over the caramel layer, ensuring good coverage across the entire surface.
- Crumble the remaining shortbread dough over the popcorn layer, creating a rustic, uneven topping.
- Drizzle the remaining caramel sauce over the top of the crumbled shortbread, allowing it to create beautiful swirls.
- Bake in the preheated oven for 22-25 minutes, or until the edges are slightly golden and the center is set but still slightly soft.
- Remove from the oven and let cool completely in the pan for about 1 hour. The caramel will continue to set as it cools.
- Using the overhanging parchment paper, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 even squares.
- For best results, serve at room temperature. These brownies can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter is truly softened but not melted for the perfect shortbread texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep the shortbread tender.
- Popcorn Preparation: Use freshly popped, slightly cooled popcorn for maximum crunch and flavor.
- Caramel Swirl Technique: Drizzle caramel slowly and use a toothpick to create beautiful swirl patterns.
- Cooling is Crucial: Allow the brownies to cool completely to let the caramel set and flavors meld.
- Cutting Hack: Use a sharp, clean knife and wipe it between cuts for perfect, clean squares.
- Storage Tip: Store in an airtight container to maintain the perfect texture and prevent the popcorn from getting soggy.
Nutrition Facts
Calories: 254kcal
Carbohydrates: 54g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 25mg
