These delicious and decadent sourdough brownies make the perfect sweet treat and what could be better than being topped with caramel!? These brownies are super easy to make and can be done right in your cast iron skillet.
Baked goods are my personal weakness. I could forgo every other dessert as long as I could eat cookies, brownies and cake the rest of my life. Since it is Fall and caramel apples are popular this time of year, we have been buying A LOT of caramel sauce to dip fruit in. While I am not personally a huge fan of fruit, I do love caramel.
I love it so much, in fact, that I just can’t control myself whenever we have caramel in the house. It goes on or in just about every breakfast (caramel drizzled on toast… yum!), coffee (caramel iced coffee… delicious!) and it works literally every dessert. Which is how these caramel topped sourdough brownies came into existence.
I enjoy using sourdough in most of my baked goods but especially in brownies. The sweetness of the chocolate combined with the tang of the sourdough make a wonderful and rich flavour combination. It is a great way to use any excess sourdough starter.
Let’s get baking!
Start by assembling your ingredients and your cast iron skillet! You will need:
- Sourdough starter
- Butter
- Brown Sugar
- Eggs
- Flour
- Cocoa Powder
- Chocolate chips
- Salt
And of course, lots and lots of caramel! You can find the exact measurements listen on the recipe card below.
Begin by preheating your oven to 350°F.
In a bowl or stand mixer, whisk together your sugar and butter. Then add in your eggs, sourdough starter and vanilla extract.
In a separate bowl, sift together the cocoa powder, flour and add in a pinch of salt. Mix together. While sifting them isn’t technically necessary, sifting your flours beforehand helps break apart any lumps that may have formed in the flour and aids it in the next step, which is mixing your wet and dry ingredients together.
Add your dry ingredients into the mixer with your wet ingredients and combine until smooth. You should see no visible lumps when you are finished mixing. Finish by gently mixing in your chocolate chips.
Pour your brownie batter into your skillet and bake at 350°F for 30-35 minutes or until the toothpick tests yield a clean toothpick.
Remove your skillet from the oven and spread your caramel topping on top. Serve hot and enjoy!
Caramel and chocolate go together like peanut butter and jelly. What dessert combination could possibly be better? If there is one, I have yet to taste it. I’ll wait until you recommend something better. Happy baking!
Sourdough Brownies with Caramel Topping
es are super easy to make and can be done right in your cast iron skillet.
Ingredients
- 4 eggs
- 1 cup room temperature butter
- 2 cups brown sugar
- 1 cup active sourdough starter
- 1 cup all-purpose flour
- 1 tbsp vanilla extract
- 1/4 cup cocoa powder
- 1 cup chocolate chips
- 3/4 cup caramel
Instructions
1. Preheat oven to 350°F.
2. In a stand mixer or mixing bowl, cream together your butter, sourdough starter and sugar.
3. Add in your eggs and vanilla.
4. In a separate mixing bowl, sift together the cocoa powder and flour.
5. Mix together your wet ingredients with your dry ingredients until there are no visible clumps and your batter is smooth.
6. Gently mix in your chocolate chips.
7. Pour your batter into the cast iron skillet and place into the oven.
8. Bake for 30-35 minutes or until a toothpick test yields a clean toothpick.
9. Remove from oven and spread caramel atop of your brownies.
10. Serve warm and enjoy!
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