It's ALWAYS a good time for a brownie! These ones are sticky, gooey and that popcorn crunch makes them extra delicious!
gooey caramelised popcorn brownies
- - 1 cup flour
- - ½ cup almond meal
- - ½ cup coconut sugar
- - 3 tbsp cacao
- - 3 tbsp Botanika Blends Caramelised Popcorn plantbased protein
- - ⅓ cup coconut oil
- - 1 tsp vanilla extract
- - 3 tbsp almond butter
- - ½ block 85% dark chocolate (melted)
- - ½ block 85% dark chocolate (chopped into pieces)
- - 1 cup milk
For caramelised popcorn:
- 3 tbsp almond butter
- 3 tbsp rice malt syrup
Preheat oven to 180 degrees celsius. Line a square baking tin with baking paper.
In a medium sized mixing bowl combine dry ingredients excluding the dark chocolate (flour, almond meal, cacao, coconut sugar & protein)
In a separate small bowl, combine wet ingredients (melted dark chocolate, coconut oil, vanilla extract, almond milk and almond butter). Add wet ingredients to dry ingredients. Combine until smooth.
Stir through chopped chocolate and pour into lined baking tin. Bake for 35-40 mins or until a skewer inserted into the middle comes out clean. TIP: after brownies have cooled, pop them into the fridge to firm up (they’ll be super fudgey).
For caramel, melt almond butter & rice malt syrup in a saucepan for 2-3 mins. Pour popcorn over brownies & drizzle with caramel.
This recipe was made in collaboration with @botanikablends - use code MADALIN15 for 15% off all Botanika Blends products!
Love Maddy xx