Description
Gooey Sourdough Discard Caramel Brownies are rich, fudgy chocolate brownies made with sourdough discard and finished with a silky homemade caramel layer. Perfect for potlucks, holidays, or a cozy dessert night.
Ingredients
1¾ cups all-purpose flour
1 cup cocoa powder
1 cup granulated sugar
¾ cup brown sugar
1 tsp baking powder
½ tsp salt
⅔ cup neutral oil (avocado or vegetable)
4 eggs (room temperature)
2 tsp vanilla essence
½ cup sourdough starter (discard)
1 cup semi-sweet chocolate chips
Caramel Sauce:
1 cup granulated sugar
¾ cup heavy whipping cream
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk oil, eggs, vanilla, and sourdough discard until smooth.
4. Add wet mixture to dry ingredients and stir just until combined. Fold in chocolate chips.
5. Make the caramel: In a saucepan over medium heat, melt 1 cup sugar until amber, stirring as needed. Slowly pour in cream while stirring carefully until smooth. Remove from heat.
6. Pour half the brownie batter into the pan. Drizzle caramel over the batter.
7. Spread remaining batter over the top. Add extra caramel drizzle if desired.
8. Bake 35–40 minutes until edges are set and center is slightly soft.
9. Cool completely before slicing for clean, gooey squares.
Notes
For extra gooey brownies, slightly underbake and let them finish setting as they cool.
Use high-quality cocoa and chocolate chips for the richest flavor.
Caramel safety: melted sugar is extremely hot—pour cream in slowly while stirring.
Storage: keep airtight at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320-350
- Sodium: 180 mg
- Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g