Popcorn and pretzel triple chocolate brownies

Triple chocolate brownie pairs perfectly with sticky caramel pretzels and popcorn in this recipe. A show-stopping treat for parties, sleepovers, shared lunches or weekend baking with the kids!

  • 30 mins preparation
  • 40 mins cooking
  • Makes 16
  • Print


  • 200 gram dark chocolate, chopped
  • 125 gram butter, chopped
  • 1 cup caster sugar
  • 2 eggs, whisked
  • 1 1/2 cup plain flour
  • 200 gram milk chocolate, chopped
  • 150 gram white chocolate, chopped
Pretzel caramel
  • 2 x 55g blocks caramello chocolate, frozen
  • 1 cup pretzels, broken
Caramel popcorn
  • 50 gram unsalted butter, chopped
  • 2/3 cup caster sugar
  • 2 cup plain popped popcorn


  • 1
    Preheat oven to 180°C. Lightly grease and line a 20cm square cake pan.
  • 2
    In a small saucepan, combine chocolate and butter. Stir on low heat until smooth. Mix in sugar, then set aside for 10 minutes. Stir in eggs to combine.
  • 3
    Sift flour over chocolate mixture. Fold in with milk and white chopped chocolate. Pour into pan, smoothing top.
  • 4
    Bake for 25-30 minutes until firm to touch and cooked when tested. Cool completely in pan.
Pretzel caramel
  • 5
    In a bowl, toss chopped Caramello and pretzel. Arrange on brownie. Bake for 8-10 minutes until chocolate melts. Cool.
Caramel popcorn
  • 6
    In a medium saucepan, melt sugar and butter on low, stirring until sugar dissolves. Increase heat to high. Boil, without stirring, for 4-5 minutes until golden. Add popcorn, working quickly toss to coat in caramel. Arrange on remaining side of brownie.
  • 7
    Allow to cool for 20 minutes, until firm.


  • If preferred, use milk chocolate in place of dark. - Make your own popcorn using popping corn and following packet instructions, or use ready-made.