Sourdough Cosmic Chocolate Brownies (Print)
Fudgy, tangy sourdough chocolate brownies finished with mini chips and rainbow sprinkles for a playful crunch.
# What You’ll Need:
→ Wet Ingredients
01 - 1/2 cup (1 stick) unsalted butter, melted
02 - 7 oz dark chocolate (60-70%), 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:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Place the chopped dark chocolate and butter in a heatproof bowl. Set over a pot of barely simmering water (double boiler) or microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool for 5 minutes.
03 - Add the granulated sugar and brown sugar to the chocolate mixture, whisking until glossy and well blended. Beat in the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
04 - Gently fold the sourdough starter into the batter using a rubber spatula, stirring until fully incorporated with no visible streaks.
05 - Sift the all-purpose flour, cocoa powder, and fine sea salt together into a separate bowl. Gradually fold the dry mixture into the wet batter, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
06 - Pour the batter into the prepared baking pan and spread it into an even layer. Scatter the mini chocolate chips or candy-coated pieces over the surface, followed by an even layer of rainbow sprinkles.
07 - Bake on the center rack for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. For a fudgier texture, lean toward the shorter bake time.
08 - Transfer the pan to a wire rack and let the brownies cool completely in the pan. Once fully set, use the parchment overhang to lift the slab out and cut into 16 even squares.
# Expert Tips:
01 -
- The sourdough discard adds an addictive depth of flavor that regular brownies completely lack.
- Rainbow sprinkles on top of rich dark chocolate is pure joy disguised as a dessert.
- They stay moist for days, which means they are perfect for making ahead when you have people coming over.
02 -
- Pulling the brownies at 28 minutes instead of 32 gives you that impossibly gooey center that most people secretly prefer.
- The sourdough flavor is subtle but if you use a very acidic discard that has been sitting for over a week, you may notice a sharper tang.
- Cutting these with a cold knife dipped in hot water gives you those clean bakery style edges.
03 -
- If your sourdough discard is very liquidy, reduce it to 100 g and add an extra tablespoon of flour to keep the batter from spreading too thin.
- Tapping the pan firmly on the counter once before baking knocks out air pockets and gives you a denser, more even crumb.