Sourdough Halloween Frosted Brownies

These sourdough Halloween frosted brownies are fudgy, rich, and topped with a glossy easy-to-make chocolate ganache and festive sprinkles. They’re the perfect way to bring a little sourdough magic to your Halloween celebrations.

This recipe comes together in under an hour with sourdough starter or discard and delivers brownies that taste even better the next day. Whip up a batch for your Halloween party, classroom treat table, or just a cozy night in with scary movies. You’ll love every gooey bite.

If you're a sourdough dessert lover, be sure to check out these sourdough cosmic brownies, sourdough chocolate cupcakes and this sourdough pound cake recipe.

Why You’ll Love This Recipe!

Use Up Discard - the discard adds a subtle tang that deepens the chocolate flavor of these brownies without overpowering the sweetness.

Festive and Fun - the smooth chocolate ganache is the perfect backdrop for fun Halloween sprinkles, making them a hit for parties or school treats.

Rich, Fudgy Texture - these brownies are thick, chewy, fudgy, and taste even better the day after baking (if you can wait!).  

Ingredients

• All Purpose Flour
• White Sugar - granulated sugar.
• Cocoa Powder - I've used regular cocoa powder from the grocery store. Dutch Processed cocoa powder will also work.
• Salt
• Baking Powder
• Chocolate Chips - I've used the Kirkland brand semi-sweet chips from Costco.
• Butter - I prefer to use salted butter, but you can use unsalted butter if you'd like.
• Eggs- large eggs are best, mine were 70g each. If using small eggs add 3.
• Vanilla Extract - can also use vanilla paste.
• Sourdough Starter - use either fed and bubbly starter or sourdough discard, whichever you have on hand.
• Heavy Whipping Cream - the cream will mix with the chocolate chips for the easy ganache topping.
• Halloween Sprinkles - use whichever Halloween sprinkles you like. If you can't find Halloween specific sprinkles, you can use a mix of orange, purple and green sprinkles and add in some candy eyes.

How to Make Sourdough Halloween Frosted Brownies

This recipe comes from my simple chocolate sourdough brownie recipe, which has the perfect rich and fudgy flavor. I've included a ganache that's made with chocolate chips, so these frosted brownies couldn't be easier, but make a really special treat for Halloween.

Preheat the oven to 160C/320F. Grab a 9" x 9" brownie pan - it's up to you whether you grease the pan with butter or line it with parchment paper.

In a bowl, add the all purpose flour, white sugar, cocoa powder, salt and baking powder. Whisk the dry ingredients together until well combined. 

Place the chocolate chips in the bowl and mix until they are all coated in the flour mixture.

In a separate bowl, add the melted butter, 2 eggs, vanilla extract and sourdough starter. Whisk together until well combined.

Pour the wet ingredients into the bowl with the dry ingredients and using a spatula, gently mix all of the wet and dry ingredients together.

This is a thick brownie mixture - that’s ok, it’s meant to be like this.

Place the sourdough brownie mixture into your prepared pan and bake for 35 minutes at 160C/320F. Because this is a thick mixture, you might need to push the mixture out to the edges of the pan before placing it in the oven.

Check the sourdough brownies at 35 minutes by inserting a tooth pick - you want it to come out wet still but they should be crackly and baked on top.

Remove from the oven and allow to cool for around an hour before preparing the ganache topping.

Preparing the Ganache

To make the ganache, place the semi sweet chocolate chips and heavy whipping cream into a microwave proof jug and microwave for around 1 minute and 30 seconds. Carefully remove from the microwave and whisk together until it forms a glossy ganache.

Pour over the sourdough Halloween brownies and top with Halloween sprinkles. Set in the fridge for 2 hours before slicing.

How to Store + Freeze

To set the ganache, refrigerate the brownies after frosting. They actually taste even better the next day! Before serving, let them sit at room temperature for about 10 minutes so the texture softens.

For best flavor and texture, store brownies in an airtight container in the fridge for up to 1 week. They can also be kept at room temperature for 2-3 days if you prefer.

To freeze, wrap the brownies tightly in plastic wrap or foil, then place them in an airtight container. They’ll keep for 2-3 months. Slicing before freezing makes it easy to grab a piece for a quick treat.

Share the sourdough love!