Gooey Caramelised Popcorn Brownies

12 serves
Prep: 20 mins | Baking: 35–40 mins | Chill: 1 hour

Ingredients

Brownies

➕ 1 cup Gluten-Free Flour
➕ 1/2 cup Almond Meal or Flour
➕ 1/2 cup Caramelised Popcorn Protein Powder
➕ 1/2 cup Coconut Sugar
➕ 3 tbsp Cacao
➕ 1/3 cup Coconut Oil
➕ 1 tsp Vanilla Extract
➕ 3 tbsp Almond Butter
➕ 1/2 block Dark Chocolate (melted)
➕ 1/2 block Dark Chocolate (chipped)
➕ 1 cup Plant-Based Milk

Salted Caramel Popcorn

➕ 3 tbsp Almond Butter
➕ 3 tbsp Rice Malt Syrup
➕ 3 tbsp Rice Malt
➕ Popcorn (to coat)

PLANT PROTEIN - CARAMELISED POPCORN

~~$49.95~~ $37.46+

SAMPLE PLANT PROTEIN - CARAMELISED POPCORN

~~$4.95~~ $1.98

Sweet tooth calling? These rich, chewy brownies topped with drizzly caramel and crunchy popcorn are next-level indulgence. Made with Botanika Blends Caramelised Popcorn Protein Powder, they’re packed with flavour and finished with a cheeky, homemade caramel corn topping. Perfect for a party—or your next self-care sesh.

Method

Preheat oven to 180°C. Line a square baking tin with baking paper.
In a large mixing bowl, combine all dry ingredients (flour, almond meal, cacao, sugar, protein powder, and chopped chocolate).
In another bowl, mix together melted chocolate, coconut oil, vanilla, almond milk and almond butter. Stir until smooth, then pour into the dry mix and combine.
Pour batter into the lined tin and smooth out. Bake for 35–40 minutes or until a skewer comes out clean.
Let brownies cool, then refrigerate for at least an hour to firm up.
To make caramel popcorn, heat almond butter and rice malt syrup together in a saucepan for 2–3 minutes. Toss through popcorn, then top brownies and drizzle with leftover caramel.

FAQ - Gooey Caramelised Popcorn Brownies

Yep, regular plain flour works just fine if you’re not avoiding gluten.
You can absolutely skip it or replace it with chopped nuts or vegan choc chips.
Sure thing—maple syrup or agave nectar will do the trick too.
They’ll keep for up to 5 days in an airtight container. You can also freeze them!

Yep, regular plain flour works just fine if you’re not avoiding gluten.
Sure thing—maple syrup or agave nectar will do the trick too.

You can absolutely skip it or replace it with chopped nuts or vegan choc chips.
They’ll keep for up to 5 days in an airtight container. You can also freeze them!

MORE BLOGS

Strawberries & Cream Frozen Yoghurt Cups
June 16, 2026

If you love strawberries, these little frozen yoghurt cups are about to become your new obsession 🍓 Picture it: a soft, nutty protein base, a cloud of creamy strawberries-and-cream yoghurt filling, and a crisp white chocolate top that snaps with...
Chocolate Mint Protein Slice
June 16, 2026

If you're a chocolate-mint fan, consider this your moment. Three layers of pure magic: a fudgy cacao-mint base, a silky-smooth peppermint filling, and a crisp dark chocolate top that snaps just right. The secret? Botanika Blends Cacao Mint Cookies &...
Caramelised Banana Protein Oats
June 16, 2026

The moment the temperature drops, we're all suddenly craving warm, hearty, wrap-yourself-in-a-blanket kind of breakfasts 🍂 Enter your new cosy-morning hero. Creamy cinnamon protein oats topped with golden, caramelised banana, it's the kind of bowl that makes getting out of...

Eyes Off the Butt, Onto the Inbox

Get early access to new products, exclusive offers, and secret plant-based perks you won’t find anywhere else.