Fudgy Sourdough Caramel Brownies
These Sourdough Caramel Brownies are the perfect blend of rich chocolate, salty-sweet caramel, and that signature sourdough depth. A great way to use your discard!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 16
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1.75 cups King Arthur all-purpose flour
1 cup cocoa powder (sifted)
1 cup granulated sugar
0.75 cup brown sugar
1 tsp baking powder
0.5 tsp salt
0.66 cup avocado oil
4 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. Make the caramel: Melt 1 cup sugar in a saucepan over medium heat until amber. Remove from heat and whisk in heavy cream. Set aside to cool.
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 remaining batter over the caramel and bake for 26-30 minutes.
8. Cool in the pan for 10 minutes before moving to a wire rack.
Notes
Don’t overmix the batter to keep them fudgy.
Use room temperature eggs to ensure the oil and starter emulsify properly.
Store in an airtight container for up to 4 days.
Find it online: https://pinchofwarmthbakes.com/fudgy-sourdough-caramel-brownies/