Instructions:

The homemade caramel sauce:

• In a thick bottomed large saucepan add the sugar to the saucepan and slowly melt the sugar on a medium heat.
• Instead of stirring gently swirl the sugar to help it melt evenly. I try to avoid using a spoon but will move the sugar around with a spoon if necessary to avoid it from burning.
• Once the sugar dissolves and is golden brown, remove the pan from the heat. Immediately add the cream SLOWLY while you whisk the melted sugar. Whisk continuously as you add the last of the cream to the pan. Whisk until you get a nice smooth sauce.
• NOTE: Sometimes you will have some chunks of sugar you can return your pan to the heat and whisk and melt the chunks. Be sure not to boil the mixture. You can also strain out the pieces if you prefer.

Store bought option:

• Unwrap and place in a small saucepan with milk and heat on a medium-low heat until melted and smooth.

Brownie Instructions:

• Preheat your oven to 350 degrees.
• Grease a metal* 9” x 13” with cooking spray and set the prepared pan aside.
• In a large mixing bowl combine the flour, cocoa powder, sugars, baking powder, and salt.
  
• In a medium sized bowl add the oil, eggs, vanilla, and sourdough starter. Mix well. Make sure the sourdough starter is well incorporated.
• Add the flour mixture to the wet ingredients and mix until all the dry spots are incorporated with the wet. Fold in the chocolate chips.
  
• Next, scoop roughly 2/3 of the brownie batter into the bottom of the pan and spread it out evenly.
• Then, take the caramel and drizzle it over the brownie part then take a cookie scoop or two spoons, spoon the rest of the brownie batter over the caramel in dollops.
  
• Place in the preheated oven and bake for 26-30 minutes. The timing can vary so make sure to bake them until the centers are set and the edges are slightly pulling away from the pan.
• Let cool on a wire rack before cutting.
  
• Store leftovers in an airtight container for 3-5 days. You could also cut them up and freeze the brownies.