Sourdough Brookies with Dulce de Leche

I wanted to make a brookie (brownie/cookie sourdough) bar for my mom, so I adapted this recipe of my Fudgy Cookie Bars

Ingredients:

• 312 gr (2.5 cups or 10.625 ounces) all-purpose flour
• 113 gr (1/ cup, aka 1 stick) unsalted butter, cut into small dices
• 4 tablesp0ons coconut oil
  
• 226gr (8 ounces) sourdough starter (or 4 ounces of water + 4 ounces flour)
  
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
  
• 125 gr (5/8 cups) granulated sugar
• 150 gr (3/4cups)  brown sugar
• 1  large egg
• 1  teaspoons vanilla extract
• 1/2 teaspoon salt
• ~ 16 ounces choccolate Dulce de Leche (or spreadable caramel or a fudge topping)
  (I made up 1/2 of the recipe in the link)
  
• ~290 gr (10 ounces) chips
  (I used mostly chocolate chips, and some leftover butterscotch chips)
  

 

Instructions:

1. Preheat oven to 350°. Line a 9 x 13 inch pan with parchment paper and set aside.
   (Use parchment paper not a Silpat line for easier removal and cutting.)
   
2. In a large bowl add flour, salt, baking, and sugars and mix well.
   (I used my food processor for mixing the dry ingredients)
3. Add the butter chunks, and the coconut oil, and whisk or whirr to create a slightly sandy mix.
4. Stir the egg and vanilla extract into the sourdough starter and mix well.
5. Fold the wet ingredients into flour mixture until combined.
   (This time I pulsed it in the food processer.)
   
6. Pull out about 1/4 of the cookie base and put in a medium bowl.
   
7. Whirr the cocoa powder in the dough still in the food processor to make the brownie dough.
   
8. Press the chocolate dough into pan, leveling and spreading to edges of pan.
   
9. Spread the chocolate Dulce de Leche over the brownie dough all the way to the edges.
   (As needed, warm up the chocolate spread a minute or two in the microwave depending on how spreadable it is.) 
10. Stir chips  into the reserved cookie dough base.
    
11. Drop clumps of the cookie dough over the pan. (I used my small cookie scoop.)
    
    
    
    
12. Bake for 34-36 minutes until the cookie dough parts have some color.
    
    
13. Let the pan cool on wire rack, then remove using the parchment and cut into small pieces when cooled.
    

 

Carole's Notes:

We liked this!  The bars are very rich, so cut them into small pieces. 

The recipe is lightly adapted from Fudgy Cookie Bars and https://carolelikesroundfood.blogspot.com/2022/11/over-top-candy-cookie-sourdough-bars.html