Fudgy Sourdough Caramel Brownies
Thick, fudgy, and incredibly decadent, these Sourdough Caramel Brownies are the perfect way to use your sourdough discard. Featuring a deep cocoa base and ribbons of homemade golden caramel.
Ingredients
1.75 cups King Arthur all-purpose flour
1 cup cocoa powder
1 cup granulated sugar
0.75 cup brown sugar
1 tsp baking powder
0.5 tsp salt
0.66 cup avocado oil
4 large eggs (room temperature)
2 tsp vanilla essence
0.5 cup sourdough starter
1 cup Ghirardelli semi-sweet chocolate chips
1 cup granulated sugar (for caramel)
0.75 cup heavy whipping cream
Instructions
1. Place 1 cup sugar in a heavy saucepan over medium heat. Let it melt into a deep golden amber color, then whisk in the heavy cream slowly until smooth. Set aside.
2. Preheat oven to 350°F and grease a 9×13 or 8×8 inch pan.
3. Whisk flour, cocoa, sugars, baking powder, and salt in a large bowl.
4. In a separate bowl, whisk eggs, oil, vanilla, and sourdough starter until emulsified.
5. Fold wet ingredients into dry until just combined. Fold in chocolate chips.
6. Spread 2/3 of batter into pan. Drizzle caramel sauce over the top.
7. Dollop the remaining batter over the caramel. Bake for 26-30 minutes.
8. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use room temperature eggs for a better rise and texture.
Sift your cocoa powder to ensure no bitter lumps remain in the batter.
Don’t overbake! A few moist crumbs on the toothpick are exactly what you want.