Let’s get it poppin’! These treats are a little salty and a little sweet. Our popcorn brownies feature some delicious sea salt popcorn from Angie’s BoomChickaPop, topped with some chocolatey hazelnut goodness.
Using a stand or hand mixer, combine eggs, water, oil, and mix until just combined, scraping sides of bowl as needed. Pour into prepared pan.
Bake for 30 minutes. Remove from oven and let cool slightly.
Add popcorn, pretzels, and peanuts to a large bowl. Combine coconut oil, almond butter, and honey in a small bowl and whisk until smooth. Pour mixture over popcorn and carefully toss and coat all pieces.
Top the brownie base with the popcorn mixture, pressing firmly so the popcorn sets into the brownie. Place in refrigerator for 2-3 hours or overnight until completely set. Drizzle with your favorite chocolate hazelnut sauce. Cut popcorn brownies into squares and serve.