Sourdough Discard Caramel Brownies:

They're as rich and delicious as they sound! I'll be the first one to say that chocolate isn't usually my go-to. I'm a vanilla girl through and through. However, these brownies (with or without the caramel) might just convert me!

My husband will say that these are his favorite every time, and my daughter is right there with him. On a whim, after having a conversation with my mother in law, we thought it would be so good to enjoy these brownies with caramel. The combination of the sourdough discard with the salt of the brownies truly does make the perfect bite.

If you do decide to add the caramel, just go for it! Caramel isn't something I make on a regular basis by any means, but it was fun! The recipe for the caramel is so good that I feel like it can be used in coffee, put on ice cream, or just about anything else. Feel free to pour it on top of the brownies before you bake it and swirl, or pour over the top of the brownies after they're baked.

How to make Sourdough Discard Caramel Brownies:

Ingredients you'll need:

For the caramel:

• 1 cup of sugar

• 1/4 cup of water

• 6 tablespoons of butter cut into smaller pieces

• 1/2 cup heavy cream

• 1 teaspoon vanilla

• 1/4 teaspoon salt

For the brownies:

• 8 tablespoons (1 stick) of butter

• 1 package of semi-sweet chocolate chips

• 1/2 cup cocoa powder

• 2 teaspoons of vanilla

• 2 large eggs

• 1 cup of sugar

• 1/2 cup of brown sugar

• 1 cup of sourdough discard

• 1 cup of all purpose flour

• 1 teaspoon of salt

Instructions:

For the caramel:

1. In a large saucepan or 3 quart pan, add sugar and water and heat over medium heat until the sugar dissolves.

2. Allow mixture to heat up and begin to bubble. At this point, you don't need to stir, just swirl mixture around the pan. If crystallization starts to occur, scrape down.

3. Keep doing this until bubbling mixture turns into the color of honey (about 8 minutes).

4. Mixture will be thick at this point and is ready for butter. Add butter 1 tablespoon at a time and whisk. The caramel will rise and bubble significantly when the butter is added.

5. Remove from heat after butter is melted and slowly add heavy cream while whisking continuously until cream has been incorporated

6. Whisk in vanilla and salt and let cool for 10 minutes, then store in a glass jar.

For the brownies:

1. Preheat oven to 350 and grease your favorite baking dish. I like to take a stick of butter and rub it all over whatever dish you're using for the brownies.

2. In a small sauce pan, melt butter and add package of chocolate chips. Then whisk in your vanilla extract and cocoa powder.

3. After everything is combined, remove from heat and set aside.

4. In your stand mixer, combine your sugar, brown sugar, and eggs. Beat the ingredients for about 5 minutes, until mixture is well combined and starts to look whipped.

5. Add the sourdough discard and your chocolate mix to the batter on low. Add your flour and salt and mix until incorporated.

6. Pour batter into your baking dish and smooth the top. Add about 1/3 of your caramel sauce to the top of your brownie batter and swirl. (You can also add the sauce after you bake!) Optional: sprinkle coarse sea salt to your batter before going in the oven.

7. Bake in the oven for 35-38 minutes and let cool completely before cutting. If you add the caramel before you bake, the brownies will look like they aren't ready, but trust me, they are! Just let them cool.

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon associate, I earn from qualifying purchases.

If you try this recipe, leave a comment below or tag us on Instagram (@freerangefarmhouse)!