Skip to main content Share
& Save

Salted Caramel Brownies

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 20-25 minutes

Servings: 12


  • 1½ cups unsalted butter, cubed
  • 2 (4-ounce) bars semisweet chocolate, chopped
  • 6 large eggs
  • 2 cups sugar
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon
  • 40 individually wrapped caramels, unwrapped
  • sea salt, for sprinkling


Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray.

In a medium microwave-safe bowl, combine butter and chocolate. Microwave on HIGH, in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth, about 1½ minutes total.

In a large bowl, beat eggs, sugar, and salt with a mixer at high speed for 3 minutes or until light and fluffy. Add flour, next 3 ingredients, and chocolate mixture, beating to combine. Stir in caramels. Spread batter in prepared pan.

Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Sprinkle with sea salt, and let cool completely in pan on a wire rack. Using excess parchment as handles, lift brownies out of pan, and cut into squares. Store in airtight containers for up to 3 days.

I'm not interested