I’ll admit I’m not much of a brownie eater. Not that I don’t like them but it’s just that they seem so old and boring sometimes. With so many beautiful desserts out there to make and indulge in, I somehow never get around to making them.
So on those rare occasions when I do make them, I want to make sure they are worth my time! These gorgeous brownies are everything you want in a dessert. They’re loaded with popcorn, pecans, marshmallows and caramel sauce. Drooling already?! I know I am.
Popcorn and pecan brownies
Even if you’re not patient enough to make all the toppings, you’ll love the brownies on their own. They’re moist, incredibly chocolaty and seriously addictive. Take it up a notch with these toppings and soon you’ll be swooning!
Why add all these toppings? Because they add so much texture to the brownies. They’re crunchy from the pecans and popcorn and then the melted marshmallows make them all gooey and delicious. I had some leftover salted caramel sauce so I decided to throw that in too and that added a whole lot of interesting flavor.
Moist brownies topped with popcorn, pecans, marshmallows and caramel sauce!
So the next time you have a party or if you’re planning a weekend of shameless indulgence, try these incredible popcorn and pecan brownies. I promise you won’t regret it!
Brownies perfect for shameless indulgence!
Yields 12
Indulgent, moist brownies loaded with popcorn, pecans, marshmallows and caramel sauce.
20 minPrep Time
40 minCook Time
Save RecipeIngredients
- 2/3 cup all purpose flour
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 3.5 to 4 cups popped popcorn
- 1/4 cup butter
- 10-12 large marshmallows
- 12-15 pecan halves
- 1/4 cup salted caramel sauce (see recipe here)
- 1/4 cup chocolate chips for drizzling on top (optional)
Instructions
- Line an 11X7 inch baking pan with aluminum foil and grease generously. Preheat your oven to 350 degrees F.
- Melt the butter and chocolate chips for the brownie in a small sauce pan over medium heat. Stir continuously until melted and smooth. Set aside.
- Once slightly cool, add the granulated and white sugar and mix until smooth. Add the eggs and mix again.
- Add in the baking powder, salt and flour. Mix everything until no lumps remain.
- Pour in the lined baking pan and bake for 20-25 minutes or until a skewer or toothpick inserted in the center comes out clean.
- Allow to cool completely.
- For the topping, melt the butter and marshmallows over medium heat in a large sauce pan, stirring continuously. Alternatively, you can also add the marshmallows and butter to a microwave safe bowl and heat at 30 second intervals and stirring in between until completely melted.
- To the melted marshmallows and butter add the popcorn, pecans and the salted caramel sauce (see recipe here) .
- Mix everything well until evenly combined. The mixture will be hard to mix but use your strength.
- Spread over the brownie base and flatten it out evenly.
- If you want, melt 1/2 cup chocolate chips in a microwave at 30 second intervals and stir in between until melted. Drizzle over the top.
- Allow to set before slicing into the brownies.
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