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Ingredients

Directions

  • Heat oven to 325 degrees. Line a 9 x 9 x 2-inch baking pan with foil.

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  • Whisk flour, cocoa, baking soda and salt. Combine butter and chocolate in a large glass bowl. Microwave in three 30-second increments, stirring until smooth.

  • Whisk in sugar and flour mixture, then eggs and vanilla. Spread into prepared pan.

  • Bake at 325 degrees for 35 minutes or until pick inserted in center comes out clean. Cool in pan for 10 minutes; use foil to lift from pan to a wire rack. Cool completely.

  • With a serrated knife, slice in half horizontally. Line pan with plastic wrap and insert top layer, cut side up, in pan.

  • In a medium bowl, beat cream cheese and caramel sauce. Sprinkle gelatin over 2 tbsp water in a small glass bowl and let stand 5 minutes. Microwave 15 to 20 seconds until dissolved. Beat into cream cheese mixture. Whip 1 cup of the heavy cream to stiff peaks. Fold into cream cheese mixture. Spread onto brownie layer in pan and top with remaining layer, cut side down. Refrigerate 2 hours.

  • Whisk remaining 1/2 cup cream to stiff peaks. Use plastic to lift stacked brownie from pan. With serrated knife, cut into squares. Top each square with a dollop of whipped cream, some of the caramel sauce, chocolate sauce and caramel popcorn. Serve immediately.

Nutrition Facts

400 calories; 23 g total fat; 101 mg cholesterol; 211 mg sodium. 46 g carbohydrates; 5 g protein;

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