Description
A decadent swirl of fudgy brownie and chewy cookie layers, infused with brown butter and sourdough discard. Topped with salted caramel pecan bits, these brookies deliver rich, nutty, and tangy complexity in every bite. Perfect for cozy comfort or sharing at gatherings.
Ingredients
1 cup (113g) salted butter, browned
1½ cups all-purpose flour
2 large eggs
⅔ cup granulated sugar
⅔ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons sourdough discard (discard or activation starter)
1 cup chopped dark chocolate
For the Brownie Layer:
cup unsweetened cocoa powder
½ teaspoon baking powder
For the Salted Caramel Pecan Mix:
1½ cups caramel candies (non-alcoholic speculos or similar)
½ cup salted pecan pieces
½ teaspoon sea salt
Instructions
Preheat oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper.
In a saucepan, melt and brown 1 stick of butter until golden, then set aside to cool.
Whisk sourdough discard into an egg and sugar bowl until smooth.
In a separate bowl, sift flour, cocoa powder, baking powder, and salt for the brownie layer.
In a third bowl, mix browned butter, sugars, vanilla, and egg-sourdough discard mixture until blended.
Divide batter into two portions. Fold half into the flour-cocoa mixture (cookie layer), and the other half into melted dark chocolate (brownie layer). Spread each layer in the pan.
In a heatproof bowl, combine caramel candies and 2 tablespoons water over double boiler until melty. Stir in pecans and sea salt.
Spoon caramel pecan mixture into 6 pieces and spread atop brownie layer.
Bake 30–35 minutes until edges are crisp and centers are soft. Cool fully before slicing into 16 squares.
Notes
Use non-alcoholic caramel candies or boil equal parts sugar, water, and vanilla (no alcohol additive). For best gooey texture, let brookies rest 5 minutes post-browning. Customize pecan salt level; use nut butter if preferred.
- Prep Time: 30
- Cook Time: 35
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American