Salted Caramel Sourdough Brownie Bars

Name: Salted Caramel Sourdough Brownie Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 bars
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup sourdough starter; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/4 cup unsalted butter; 1/2 cup heavy cream; 1 teaspoon sea salt

Highlighted under: Baking & Desserts

I have always been a fan of combining rich flavors in my desserts, and these Salted Caramel Sourdough Brownie Bars take that obsession to a new level. The tanginess of the sourdough perfectly balances the sweetness of the caramel, creating a complex flavor profile that keeps me coming back for more. Each bite offers a delightful mix of textures, from the chewy brownie base to the creamy caramel swirl. When I first made these bars, I couldn’t believe how well the sourdough worked in a dessert—it's truly a game changer!

Created by

Emily

Last updated on 2026-01-27T09:09:42.595Z

When I first attempted to incorporate sourdough into dessert, I wondered if it would work. But after a few trials, I discovered that the slight tang from the sourdough not only enhances the brownies but also elevates the overall flavor. I used my favorite recipe and experimented with caramel to achieve the perfect balance of sweetness and savoriness. It took some time to perfect the ratios, but the result was absolutely worth it.

The salted caramel topping adds an irresistible finish. I recommend using homemade caramel for the best taste, as it provides deeper flavor compared to store-bought versions. The drizzle of salt flakes on top ties everything together beautifully, making these brownie bars a showstopper. Trust me, they are bound to be a hit at any gathering!

        Why You'll Love These Bars
        Unique flavor combination of sourdough and rich caramel
Decadent and chewy texture that satisfies any sweet tooth
Perfect for sharing at parties or enjoying as a personal treat

      

Baking with Sourdough: A Culinary Adventure

Incorporating sourdough into dessert recipes is not just innovative but also enriching. The natural fermentation process lends a subtle tanginess that beautifully offsets the sweetness of the caramel. Sourdough starter contributes to the overall moisture and chewiness of the brownie base, so it’s crucial to use an active starter for the best results. I always recommend checking that your starter is bubbly and has risen well before adding it to the batter, as this indicates optimal fermentation.

Don’t shy away if you don’t have a sourdough starter on hand; you can create a quick substitute by mixing equal parts plain yogurt or buttermilk with a bit of baking soda. This will mimic the tangy flavor and moisture that sourdough offers. However, nothing beats the unique complexity that a well-fed sourdough starter can bring to the flavor profile of these brownie bars.

Perfecting the Salted Caramel

Making salted caramel may seem daunting, but it's a straightforward process once you know the tricks. As you melt the sugar, keep a close eye on the color; you're aiming for a deep amber hue. If it darkens too quickly or starts to smoke, remove it from the heat immediately to avoid burning. Stir gently to ensure an even melt, and don’t panic if it crystallizes; just add a splash of water and return it to the heat, stirring until smooth again.

When you add butter and cream to the melted sugar, the mixture will bubble fiercely. It's best to stand back during this step to avoid splatter burns. Stir continuously for a smooth consistency, and don't forget to let the caramel cool slightly before drizzling it over your brownies. This will ensure that it doesn’t just melt into the brownies, creating a gooey mess instead of a beautiful topping.

Storage and Serving Suggestions

These Salted Caramel Sourdough Brownie Bars are best enjoyed within the first few days of baking, as the texture remains soft and chewy. Store them in an airtight container at room temperature for up to three days, or in the fridge for a week, which can enhance the gooeyness of the caramel. If you want to prepare them in advance, I recommend assembling the brownie base and making the caramel separately, then combining them just before serving to maintain the best texture.

For an elevated presentation, consider serving these bars warm with a scoop of vanilla ice cream on the side, allowing the warm caramel to drip over the ice cream. You can also adapt the bars by adding chopped nuts or swirling in a layer of peanut butter before baking for an extra dimension of flavor. Also, if you're looking to reduce sweetness, feel free to adjust the caramel recipe by decreasing the sugar slightly while maintaining the same cooking process.

Ingredients

Gather all the ingredients before starting for a smoother cooking process.

Brownie Base

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sourdough starter
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt

Salted Caramel Topping

1 cup granulated sugar
1/4 cup unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt

Ensure to measure your ingredients precisely for the best results.

Instructions

Read through all the steps before beginning to ensure a successful bake.

Prepare the Brownie Mixture

Preheat the oven to 350°F (175°C). In a bowl, whisk together the melted butter and sugar until combined. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, mix the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture and then add the sourdough starter, mixing until just combined.

Bake the Brownies

Pour the brownie batter into a greased 9x13 inch baking dish, spreading it evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted comes out mostly clean. Allow the brownies to cool completely.

Make the Salted Caramel

In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color. Carefully add the butter and heavy cream, continuing to stir until smooth. Remove from heat and stir in sea salt to taste.

Assemble the Bars

Once the brownies are cool, drizzle the salted caramel over the top. Let it set for about 15 minutes, then cut into bars. Optionally, sprinkle additional sea salt on top for extra flavor.

Store any leftover brownie bars in an airtight container to maintain their moisture.

Pro Tips

For an added crunch, consider folding some chopped nuts into the brownie batter before baking.

Ingredient Insights

The balance of ingredients in this recipe plays a pivotal role in achieving the perfect texture. Using melted butter rather than softened butter in the brownie base contributes to a denser brownie, which is crucial when pairing it with the lighter salted caramel topping. Additionally, the unsweetened cocoa powder adds depth of flavor without overpowering the dessert, so be sure to select high-quality cocoa for the best results.

Regarding the salted caramel, the type of salt you choose can significantly affect the overall flavor. I prefer using flaky sea salt as it adds both a textural contrast and a chance to tweak the seasoning to your liking. Feel free to taste and adjust the salt content after combining it with sugar and cream to ensure it's not overwhelmingly salty, but just right.

Customization Ideas

This recipe lends itself beautifully to variations! Consider adding a layer of crushed nuts or chocolate chips into the brownie mix to enhance texture. You can also experiment with flavored extracts in the brownie batter—almond or hazelnut extracts would offer a lovely twist. For a more decadent treat, swirl in additional caramel throughout the brownie batter before baking for an indulgent surprise.

For a seasonal twist, try adding spices like cinnamon or nutmeg to the brownie batter, especially during the fall. You could also top the cooled caramel with a thin layer of ganache for added richness and a stunning presentation. This versatility is part of what makes these brownie bars so special—tailor them to fit any occasion!

Troubleshooting Common Issues

If your brownie bars come out too dense, it may be due to overmixing the batter. Mixing just until combined helps retain the right structure, so use a gentle folding motion when incorporating the dry ingredients with the wet. Similarly, if the salted caramel separates or crystallizes, it’s a sign that it has been cooked too long; keep to the recommended cooking time and pay close attention as it caramelizes.

If you find the caramel too sweet, consider reducing the sugar by a few tablespoons. You can also balance its sweetness by adding a touch of lemon juice or a pinch more sea salt to enhance the overall flavor. These small adjustments can make a world of difference in achieving the perfect balance in your salted caramel sourdough brownie bars.

Questions About Recipes

→ Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ How do I store the leftover brownie bars?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I use store-bought caramel sauce?

While you can, homemade caramel provides better flavor and a smoother texture.

→ What kind of sourdough starter should I use?

Any active sourdough starter can be used; just make sure it’s fed and bubbly for the best results.