I'm kinda a sucker for brownies... okay replace kinda with absolutely. When I saw these on Picky Palate, it was only a matter of time before I succumbed... and of course, I did. The original name of these is Peanut Butter Carmel Popcorn Brownies, but I'm changing it to Chocolate Carmel Popcorn Brownies, because instead of using Peanut Butter chips, I used Nestle Swirled Peanut Butter Chocolate chips.
So there is a hint of peanut butter, but definitely not as strong as I imagine it would be with the plain peanut butter chips. We aren't HUGE peanut butter fans and thats why I made the switch. Now, these are absolutely delectable. I made them, saved 2 for me, and gave the rest away because I knew that I would sit there and eat the whole pan.
1 box brownie mix 9x13 size
3 Cups mini marshmallows
½ stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
½ Cup semi sweet chocolate chips
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. (I lined the baking dish with foil that I sprayed with cooking spray first)
2. During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.
Here is a picture straight out of the oven.