Sourdough Brookies

These sourdough brookies are the perfect mashup of fudgy brownies and chewy chocolate chip cookies, with a sourdough twist that adds incredible flavor. Easy to make and impossible to resist, they’re a decadent treat everyone will love.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 1

Fermentation Time 2

Total Time 3 20

Servings squares

Calories 367kcal

Equipment

Mixing Bowl
Baking Pan 9" x 13" (I've used a USA pan)

Ingredients

Sourdough Chocolate Chip Cookie Dough Batter

Dry Ingredients

350 g All Purpose Flour
6 g Baking Soda
2 g Salt
250 g Chocolate Chips

Wet Ingredients

100 g Sourdough Starter (or sourdough discard)
180 g Butter (melted)
160 g Brown Sugar
100 g White Sugar (granulated sugar)
1 Egg
1 Egg Yolk
5 g Vanilla Extract

Sourdough Brownie Batter

Dry Ingredients

150 g All Purpose Flour
380 g White Sugar (granulated sugar)
65 g Cocoa Powder
3 g Salt
3 g Baking Powder
100 g Chocolate Chips (I've used semi sweet)

Wet Ingredients

120 g Butter (melted)
2 Eggs (large eggs are best, if using small eggs add 3)
5 g Vanilla Extract
120 g Sourdough Starter (can be unfed or active and bubbly)

Instructions

I recommend making the sourdough chocolate chip cookie dough batter the day before you want to make these sourdough brookies and allow it to ferment in the fridge. Alternatively, you can place the brownie batter and chocolate chip cookie dough together in the baking pan and ferment together overnight.

Sourdough Chocolate Chip Cookie Dough Batter

Place some of the dry ingredients (flour, baking soda, salt and chocolate chips) into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.

Sourdough Brownie Batter

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.
On top of the dry ingredients, add the melted butter, 2 eggs, vanilla extract and sourdough starter.
Using a spatula, gently mix all of the wet and dry ingredients together, ensuring that the sourdough starter is well combined (see notes for more info on this).
This is a thick brownie mixture - that’s ok, it’s meant to be like this.

Creating Sourdough Brookies

When you're ready to make your sourdough brookies, preheat your oven to 160C and lightly butter a 9" x 13" baking pan.
Spread the sourdough brownie batter evenly across the base of the pan so that the whole lot is covered with brownie.
Now, take your fermented sourdough chocolate chip cookie batter and place scoops of it all over the brownie batter until you've used up all of the chocolate chip cookie dough.
Cover the pan with aluminum foil and place the baking pan into the oven to bake at 160C for around 25 minutes.
At the 25 minute mark, remove the aluminum foil and return the pan to the oven to bake uncovered for a further 35 minutes.

Notes

Sourdough Starter or Sourdough Discard - you can use either active starter or sourdough discard in this recipe, either works just fine. You don't want your sourdough starter to be too thick though or it won't combine well with the other ingredients and can leave streaks of baked starter through the brownies.

Nutrition