Sourdough Cosmic Brownies

These sourdough cosmic brownies are a homemade twist on the nostalgic treat. They're ultra fudgy, rich with chocolate, and topped with a glossy ganache and crunchy candy bits. The sourdough adds a subtle tang that deepens the chocolate flavor and makes every bite feel a little extra special.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 314kcal

Equipment

Mixing Bowl
Square Brownie Pan 9" x 9"

Ingredients

Sourdough Brownies

Dry Ingredients

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

Wet Ingredients

130 g Butter (melted)
2 Eggs (large eggs are best, mine were 70g each, if using small eggs add 3)
5 g Vanilla Extract
120 g Sourdough Starter (can be unfed or active and bubbly)

Chocolate Ganache Topping

130 g Heavy Whipping Cream
250 g Semi Sweet Chocolate Chips (I've used Kirkland Brand from Costco)
100 g Mini M&Ms (or candy coated chocolate chips)

Instructions

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 cosmic brownies and top with mini m&ms or sprinkles. Set in the fridge for 2 hours before slicing.

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.

These sourdough brownies are best eaten the day after baking. I don't know why, but they taste richer and more fudgy the next day.

Nutrition