Turtle Sourdough Brownies: Sourdough Surprises

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I have found a new challenge…sourdough starter used to bake something other than sourdough bread! Crazy right? There is a group dedicated to using sourdough starter in all new, creative ways. Where do I sign up? I love making brownies, and Turtle Sourdough Brownies will be a lot of fun to figure out!

These Turtle Sourdough Brownies are tangy from the sourdough, so I topped with a rich caramel and pecan turtle topping to balance them out! cookingwithcurls.com

Every month there is a different theme, and this month’s theme is Sourdough Brownies. This is my first month participating in Sourdough Surprises and I couldn’t be more excited. Not just because I love a challenge, but because I am so excited to learn how to use my sourdough starter for something other than sourdough bread. Not that sourdough bread isn’t awesome, it is, but I knew that there had to be more that it could be used for.

How to make Turtle Sourdough Brownies:

Sourdough Brownies:

Preheat oven to 325 degrees. Line a metal 9 X 13 pan with parchment paper. Spray parchment with cooking spray or coat with butter. If you leave an overhang of parchment paper, it is much easier to remove the brownies from the pan.

Place chocolate and butter in a large dish and microwave for 1 minute. Stir and return to microwave in 15 second increments, stirring each time, until chocolate is smooth.

Whisk in the sugar, salt, and vanilla.

Gradually add the eggs one at a time, whisking to combine after each addition.

Sift the cocoa powder, and stir into mixture.

Add the espresso powder and the starter, stir gently until it is fully incorporated.

Stir in the chocolate chips.

Pour batter into prepared pan.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. They are done, and the top is still shiny.

Cool in the pan for 20 minutes. Lift out of the pan and allow to cool completely.

Cut and serve or add Turtle Topping.

Caramel Sauce:

In a small saucepan over medium-high heat, bring sugar, water, and agave nectar to a boil. Stirring well in the beginning to dissolve the sugar.

Reduce heat to low, and continue cooking until mixture turns a deep amber color, about 12 – 15 minutes. Swirl contents occasionally to ensure even cooking.

Remove pan from heat and very carefully add the butter.

Add the coconut milk and salt, and stir until smooth. Add the chopped pecans to caramel sauce, stir to combine. Set aside to cool before serving..

Chocolate Ganache:

Place chocolate chips, coconut milk, and butter in a small bowl.

Microwave for 30 seconds. Stir and continue to heat in 15 second increments until melted.

Stir ganache until smooth.

Allow ganache to cool a bit and drizzle over caramel topped brownies.

They gave us a recipe from Wild Yeast that we could use as a jumping off point. You are allowed to add your own unique twist and embellishments to the recipe, and boy did I! I normally like my brownies chewy and gooey with no nuts or toppings. Just a nice, rich, deep chocolaty brownie allowed to shine all on their own.

I started with the original recipe and added espresso powder, because I always do to bring out the chocolate undertones. Then I added chocolate chips just for fun. I pulled them out of oven, and they were still shiny on top. I expected a gooey center when they cooled, but that is not what I found. I wish I had the perfect words to describe how these brownies turned out, so let’s give this a try…..

Turtle Sourdough Brownies fresh out of the oven! cookingwithcurls.com

The brownies are crumbly, but not dry. They are moist and melt in your mouth, and have a distinct “tang” to them. The sourdough starter definitely stands out. Now each starter is different, so we all probably have different degrees of tanginess……

Sourdough Brownie before the Turtle sauce is added! cookingwithcurls.com

I’m not going to say they are sour, because they are not. They lean more towards tart than sweet. So I needed to kick up the sweetness! Turtle Sourdough Brownies it is…..

Turtle Sourdough Brownies are topped with a dairy-free caramel topping so everyone can enjoy them! cookingwithcurls.com

Notes:

The only caramel sauce that I have ever made, was for caramel apples. I was afraid that it would be too thick, so I started looking for another option. I combined bits and pieces of each recipe and created a caramel sauce that does not contain heavy cream, I used canned coconut milk instead.

I made two separate batches trying to achieve a dark amber color, but it never happened. This caramel sauce taste wonderful! I’m sure it would be perfect over vanilla ice cream as well:)

After I made my sauce, I toasted some pecans and made a standard chocolate ganache to drizzle over the top. It is just the right amount of sweetness to compliment the sourdough brownies beneath them.

More delicious brownie recipes:

Hazelnut Brownies

S’mores Brownies

Turtle Brownies

Peppermint Boozy Brownies

Skillet Brownies for Two

Dark Fudgy Brownie with Avocado

Enjoy!!

These Turtle Sourdough Brownies are tangy from the sourdough, so I topped with a rich caramel and pecan turtle topping to balance them out! cookingwithcurls.com

Turtle Sourdough Brownies

These Turtle Sourdough Brownies are tangy from the sourdough, so I topped with a rich caramel and pecan turtle topping to balance them out!
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, brownies, sourdough, caramel, recipe, lactose-free, dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 Servings
Calories: 610kcal
Author: Lisa Johnson

Ingredients

Sourdough Brownies

  • 300 grams bittersweet chocolate almost 3 bars of Ghirardelli
  • 1 cup unsalted butter 2 sticks
  • 1 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs at room temperature
  • 40 grams cocoa powder
  • 1 Tablespoon espresso powder
  • 1 cup "fed" soughrdough starter
  • 1 cup semi-sweet chocolate chips

Caramel Sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 Tablespoon agave nectar
  • ½ cup full fat coconut milk shake well before opening - can substitute heavy cream
  • 2 Tablespoons unsalted butter
  • 1 teaspoon fine sea salt
  • 1 cup pecans toasted and chopped

Chocolate Ganache

  • cup semi-sweet chocolate chips
  • 2 Tablespoons full fat coconut milk shake well before opening - can substitute heavy cream
  • 1 Tablespoon unsalted butter

Instructions

Brownies

  • Preheat oven to 325 degrees. Line a metal 9 X 13 pan with parchment paper. Spray parchment with cooking spray or coat with butter. If you leave an overhang of parchment paper, it is much easier to remove the brownies from the pan.
  • I used a scale to measure the bittersweet chocolate.
  • Place chocolate and butter in a large dish and microwave for 1 minute. Stir and return to microwave in 15 second increments, stirring each time, until chocolate is smooth.
  • Whisk in the sugar, salt, and vanilla.
  • Add the eggs one at a time, whisking to combine after each addition.
  • Sift the cocoa powder, and stir into mixture. I had to weigh the cocoa powder on the scale as well.
  • Add the espresso powder and the starter, stir gently until it is fully incorporated.
  • Stir in the chocolate chips.
  • Pour batter into prepared pan.
  • Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. They are done, and the top is still shiny.
  • Cool in the pan for 20 minutes. Lift out of the pan and allow to cool completely.
  • Cut and serve or add Turtle Topping.

Caramel Sauce

  • In a small saucepan over medium-high heat, bring sugar, water, and agave nectar to a boil. Stirring well in the beginning to dissolve the sugar.
  • Reduce heat to low, and continue cooking until mixture turns a deep amber color, about 12 - 15 minutes. Swirl contents occasionally to ensure even cooking.
  • Remove pan from heat and very carefully add the butter.
  • Add the coconut milk and salt, and stir until smooth. Add the chopped pecans to caramel sauce, stir to combine. Set aside to cool before serving..
  • Pour caramel pecan sauce over cut brownies.

Chocolate Ganache

  • Place chocolate chips, coconut milk, and butter in a small bowl.
  • Microwave for 30 seconds. Stir and continue to heat in 15 second increments until melted.
  • Stir ganache until smooth.
  • Allow ganache to cool a bit and drizzle over caramel topped brownies.

Notes

The Caramel Sauce is on the thin side, probably better suited for ice cream. I would suggest serving on a plate or in a bowl with vanilla ice cream!

Nutrition

Calories: 610kcal | Carbohydrates: 61g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 103mg | Sodium: 417mg | Potassium: 370mg | Fiber: 4g | Sugar: 51g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 4mg

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30 Comments

  1. I was just casually scrolling down the page, reading and thinking those brownies look great, then BAM! Turtle brownies! Oh.my.word. They look amazing!

  2. Oh my! I am drooling big time! Caramel is my downfall! Yum! Yum! Yum! Glad you joined us sharing sourdough recipes! Welcome!

  3. Oh. My. Gosh. That photo wit hall the ooey gooey deliciousness dripping off the cut brownies… holy smokes. That is heaven on a plate. You did an awesome job of describing the brownies, too – and caramel sauce using coconut milk? Holy moly, these may be my new favorites!!!

  4. Oh wow, how interesting! As soon as I saw the title I said, “Those must be tangy brownies!” But you’ve convinced me that a slight tang could mean a delicious brownie. 🙂

    Best,
    Danielle

  5. Pecans and caramel on a brownie… I can die happy now. Amazing! (Adding a little espresso powder to chocolatey things is a favorite trick of mine, too! 😉 )

  6. Turtle Brownies – OMG these decadent ooey gooey chocolatey bites are calling my name, loudly. Your recipe took brownies over the top, in a good way.

  7. These look magnificent! I am going to make these with “Audrey” ASAP. Out of all of the sourdough brownies in this challenge, I think you nailed the brief completely :). My husband is going to adore these so hugs from Tasmania Australia from a very happy man 🙂

  8. Oh man!!! Turtle brownies! With coconut carmel!!! These sound so amazing!! And welcome to Sourdough Surprises! We are so excited you are joining us, and can’t wait to see what other delicious goodies you make! 🙂

  9. I love all of your instructional pics! (I’m a visual person and always needs to know if I’m doing it right.) I can’t wait to try these with this taste and texture you described! Pinned (=

  10. Hi Lisa, Just saw this recipe at Cynthia’s Swap N Share Sunday. These look so delicious. I’m not a big brownie fan, but the sauce and toppings make me want to get in the kitchen and bake a batch.

    Thanks so much for sharing,
    Joanne

  11. Coming over from Spatulas on Parade to take a closer look at Sourdough Brownies. OMGOODNESS! Turtle Sourdough Brownies!!! I’ve made all things sourdough — I thought — never brownies. Sounds good!

  12. I saw these on Watch Out Martha’s link party & my jaw dropped! 🙂 I was so pleased to see that the recipe came from one of my newest bloggy friends! 🙂 These brownies look DELICIOUS! Love the idea of the coconut milk, too!

  13. I never knew you could make a sweet from sourdough starter. These look great and the toppings are fantastic!
    Thank you for linking to the In and Out of the Kitchen Link Party! I look forward to seeing what you bring next week!

    Cynthia

  14. Idk why, but I have always been afraid of sourdough ….. however, these brownies may have just changed that 😉 Pinning them, Lisa! Thanks so much for sharing at last week’s All My Bloggy Friends! I can’t wait to see what you share this week 🙂

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