Caramel peanut popcorn brownies recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C and line a 30 x 20cm baking tin with nonstick baking paper. Melt the butter and chocolate in a heavy-based saucepan over a low heat, stirring occasionally, until smooth and glossy. Set aside to cool for 5 mins.
2. Beat the eggs and sugar in a large mixing bowl with a wooden spoon for 1 min until pale and well combined. Stir in the cooled chocolate mixture. Fold in the flour and salt until just combined, then pour into the prepared tin.
3. Heat 100g caramel in a heatproof bowl in the microwave for 30 secs or until the caramel is soft and runny. Drizzle the caramel back and forth across the brownie mixture, then use a knife to gently swirl the caramel neatly across the top.
4. Scatter over two-thirds of the sliced nutty nougat caramel bars, poking half into the mixture and leaving half on the top. Bake for 20-25 mins until the top is pale brown and dry, and the centre is just set and no longer wobbles. Leave to cool completely in the tin.
5. Sprinkle over the popcorn and remaining nutty nougat caramel pieces, then heat the remaining caramel in the microwave as before and drizzle over the top. Cut into 16 bars. Will keep for up to 4 days at room temperature in an airtight container.

See more Speedy baking recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.