Gooey Sourdough Discard Caramel Brownies

If you’re looking for a rich, indulgent dessert that also puts your sourdough discard to good use, these Gooey Sourdough Discard Caramel Brownies are exactly what you need. Deeply chocolatey, irresistibly fudgy, and layered with silky homemade caramel, this recipe turns simple pantry staples into a bakery-style treat that feels truly special.

Whether you’re baking for a potluck, a family gathering, or a well-deserved night-in dessert, these brownies deliver big flavor with surprisingly little effort.

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Why You’ll Love These Gooey Sourdough Discard Caramel Brownies

• Ultra-fudgy texture: Thanks to cocoa powder, oil, and chocolate chips, these brownies stay moist and gooey.
• Perfect use for sourdough discard: Adds depth and moisture without tasting sour.
• Homemade caramel layer: Sweet, rich, and melt-in-your-mouth delicious.
• Crowd-pleasing dessert: Ideal for parties, bake sales, and holidays.
• No fancy tools needed: Just bowls, a pan, and simple ingredients.

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Ingredients You’ll Need

For the Brownies

• 1¾ cups all-purpose flour
• 1 cup cocoa powder
• 1 cup granulated sugar
• ¾ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup avocado oil (or any neutral oil)
• 4 eggs, room temperature
• 2 teaspoons vanilla essence
• ½ cup sourdough starter (discard)
• 1 cup semi-sweet chocolate chips

For the Caramel Sauce

• 1 cup granulated sugar
• ¾ cup heavy whipping cream

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How to Make Gooey Sourdough Discard Caramel Brownies

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until evenly combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the oil, eggs, vanilla essence, and sourdough discard until smooth.

Step 4: Make the Batter

Add the wet mixture to the dry ingredients and stir just until combined. Fold in the chocolate chips. Do not overmix—this keeps the brownies fudgy.

Step 5: Make the Caramel

In a saucepan over medium heat, melt the sugar until it turns amber. Slowly pour in the cream while stirring carefully. Continue stirring until smooth, then remove from heat.

Step 6: Assemble

Pour half the brownie batter into the prepared pan. Drizzle with caramel sauce, then spread the remaining batter over the top. Add extra caramel if desired.

Step 7: Bake

Bake for 35–40 minutes, until the edges are set and the center is slightly soft. Let cool completely before slicing for clean, gooey brownies.

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Tips & Variations

• Extra gooey center: Slightly underbake and let brownies set as they cool.
• Nutty twist: Add chopped walnuts or pecans to the batter.
• Caramel shortcut: Use high-quality store-bought caramel if short on time.
• Dairy-free option: Swap heavy cream with full-fat coconut cream.
• Chocolate boost: Sprinkle chocolate chips on top before baking.

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Serving Ideas & Storage

Serve these brownies slightly warm with vanilla ice cream or a drizzle of extra caramel. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. They also freeze beautifully for up to 2 months.

Print

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Nutrition Facts (Per Serving – Approximate)

Calories	Protein	Carbs	Fat	Fiber	Sodium
320–350	4 g	45 g	15 g	3 g	180 mg

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Final Thoughts

These Gooey Sourdough Discard Caramel Brownies prove that baking with sourdough discard can be both practical and indulgent. Rich chocolate flavor, a fudgy crumb, and buttery caramel make this recipe one you’ll come back to again and again.