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+

SAMPLE PLANT PROTEIN - CARAMELISED POPCORN

$4.95

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.

0 comments

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!

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