Sourdough Cosmic Chocolate Brownies (Printer-friendly)
Fudgy sourdough brownies with dark chocolate, a tangy starter note, and a playful rainbow sprinkle topping.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup (1 stick) unsalted butter, melted
02 - 7 oz dark chocolate (60-70% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 1/4 cup packed light brown sugar
05 - 2 large eggs, room temperature
06 - 1 tsp pure vanilla extract
07 - 1/2 cup active sourdough starter (100% hydration, unfed or discard works)
→ Dry Ingredients
08 - 2/3 cup all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
10 - 1/2 tsp fine sea salt
→ Cosmic Topping
11 - 2/3 cup mini chocolate chips or candy-coated chocolate pieces
12 - 3 tbsp rainbow sprinkles
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the brownies out after baking.
02 - In a heatproof bowl set over simmering water (double boiler), combine the butter and chopped dark chocolate. Stir gently until completely melted and smooth. Alternatively, microwave in 30-second intervals, stirring between each, until fully melted. Let cool for 5 minutes.
03 - Add both granulated and brown sugars to the chocolate mixture, whisking vigorously until the surface becomes glossy. Beat in the eggs one at a time, whisking thoroughly after each addition until fully emulsified. Stir in the vanilla extract.
04 - Gently fold the sourdough starter into the batter using a spatula, mixing until completely incorporated with no visible streaks.
05 - Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined and no dry pockets remain. Avoid overmixing to keep the brownies tender and fudgy.
06 - Pour the batter into the prepared pan and spread it into an even layer. Scatter the mini chocolate chips or candy-coated pieces evenly across the surface, then finish with a generous layer of rainbow sprinkles.
07 - Bake on the center rack for 28 to 32 minutes, rotating the pan halfway through. The brownies are done when a toothpick inserted into the center emerges with moist crumbs clinging to it, not wet batter.
08 - Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Once fully set, use the parchment overhang to lift the slab out and cut into 16 even squares.
# Expert Hints:
01 -
- The sourdough starter adds a subtle tang that makes the chocolate taste deeper and more complex without anyone guessing your secret ingredient.
- That cosmic sprinkle topping turns an everyday dessert into something festive enough for birthdays but easy enough for a random Tuesday.
02 -
- Underbake slightly rather than overbake because the brownies continue setting as they cool and nobody wants a dry brownie.
- If your sourdough discard has been in the fridge for over a week give it a sniff first because overly sour starter will overpower the chocolate.
03 -
- Use the parchment overhang to lift the entire brownie slab out of the pan before cutting for perfectly square portions every time.
- A plastic knife cuts brownies cleaner than metal because it glides through the fudgy center without sticking.