Chocolate Sourdough Brownie Bites

These chocolate sourdough discard brownie bites are the delicious brownies of your dreams and are certain to cure all your chocolate cravings!

With no parchment paper required, you'll divide the brownie batter up into small portions using mini muffin pans and create fudgy brownies with crackly tops and chewy edges. The bonus here is you'll use 200g of sourdough starter!

If you're a chocolate lover with too much sourdough discard, then make sure you also try this sourdough discard chocolate bread or this sourdough chocolate chai quick bread. These sourdough chocolate chunk muffins or sourdough chocolate chip cookies are also a great way to use up your excess sourdough starter and chocolate chips. You'll also find 100+ sourdough discard recipes here.

Why You'll Love This Recipe!

Everything is Better Bite Sized - this recipe encompasses everything you love about sourdough chocolate brownies and makes them bite sized. And everything tastes better bite sized, right? This is a great recipe to make for your next potluck gathering or anywhere you're asked to bring a plate of food to share.

Crackly Top Sourdough Brownies - these sourdough chocolate brownie bites will give you those coveted crinkle tops and chewy, slightly crispy edges. They are the brownies your dreams are made of and such a fun way to serve this decadent dessert (speaking of desserts, check out these sourdough discard dessert recipes).

They're All Edge Pieces - if you're like me, and you love the outside edge brownies then you'll love these bites. Every single one has edges so you get more chewy edges for your cravings.

Sourdough Discard or Active Sourdough Starter?

It's up to you whether you use sourdough starter discard or active sourdough starter. As always when making a sweet sourdough recipe, if you're using sourdough discard, you'll need to make sure it's not too old and sour, or you'll end up with funky tasting brownies.

For perfect brownies every time, just keep an eye on the hydration of the sourdough starter or discard you're using.

How To Make Chocolate Sourdough Brownie Bites

I've used my original easy sourdough brownies recipe to create these sourdough chocolate brownie bites. There are a few little tweaks to make them better suited to baking in smaller portions, while still giving you a rich chocolate flavor.

I've chosen to use semi-sweet chocolate chips because they melt really well for this recipe and then when you add the extra chocolate chips at the end of the recipe, these create little pockets of chocolate that will surprise you when you indulge!

Let's Make Sourdough Chocolate Brownie Bites

Preheat the oven to 160C/320F and grease 2 x 24 mini muffin pans with butter or cooking spray. Set aside.

In a large mixing bowl melt 350g of the semi-sweet chocolate chips together with the butter (put the other 100g of chocolate chips aside for later). I've used salted butter, but you can use unsalted butter if you prefer.

I do this in the microwave - I place both ingredients in a glass bowl and do 30 second bursts until they are melted. Stir together until smooth and glossy and then set aside.

Now, add the eggs and egg yolk, vanilla extract and brown and white sugars to a batter jug and whisk together until they are smooth and glossy (like runny caramel). Set this aside.

Now, grab the bowl of chocolate mixture (melted chocolate chips and butter). On top of this add the cocoa powder, all purpose flour, sourdough starter, baking soda, salt and egg and sugar mixture, as well as the extra 100g of semi-sweet chocolate chips that you reserved.

Using a spatula, fold it all together until it's thick and glossy. The mixture will be marshmallowy because of the sourdough starter.

Divide the mixture evenly into the 2 x 24 mini muffin pans. I find it easiest (and fairly mess free) to use a disposable piping bag, but a cookie scoop or spoon works too. Fill them around half to ¾ full.

Place the sourdough chocolate brownie bites into the oven for 15 minutes. The tops should be baked but the inside will still be gooey. They will firm up as they cool, so don't be tempted to bake them for too long past 15 minutes.

Allow the bites to cool in the pan for around 10 minutes before you try to remove them, as they will fall apart. As the brownie bites cool, the tops should become crackly and the edges will be a little chewy too. Brownie perfection!

Top with whipped cream or dust with icing sugar before enjoying! I dare you to stop at eating just one!

Ingredient Notes

Sugar - used both granulated white sugar and brown sugar to make these sourdough discard brownie bites sweet and fudgy. You can use dark brown sugar if you prefer, this will increase the intensity of flavor and add extra fudginess!

Sourdough Starter or Discard - No matter whether you're using sourdough discard or active sourdough starter, it's important to make sure it's at least 100% hydration and not too runny.

Using a thicker hydration sourdough starter will give a better result with these sourdough brownie bites. Because brownie batter is generally a bit thicker, using runny sourdough starter or discard that's too old and runny will mess up the texture of your brownie bites. 

Eggs - I've used 2 large eggs plus an egg yolk. I'm using eggs from my free range chickens - they're pretty big, around 70g to 80g each. I think feeding sourdough discard to my chickens results in bigger, richer eggs!

How To Store & Freeze

These can be stored in an air-tight container at room temperature for around 4 days. Obviously don't add the cream if you are going to store them at room temperature.

You can store these sourdough chocolate brownie bites in the fridge in an airtight container for up to 1 week. I actually prefer the texture served straight out of the fridge. This is a great option if you are going to pipe the cream on too (you'll need to look at the expiration date of your cream to judge how long you can store the bites in the fridge for).

These brownie bites freeze really well too. Place into a ziploc bag and store in the freezer for up to 2 months. Allow them to thaw at room temperature when you're ready to use them. You can warm them a little in the microwave if you want to. 

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