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Jump to RecipeThese frosted sourdough brownies have a chewy, fudgy base and are topped with a thick chocolate frosting. Sprinkles are “optional”! This recipe is inspired by our our cocoa powder only – sourdough brownies and is elevated with a delectable ‘crackle’ chocolate frosting on top. It is a truly delicious sweet treat.
My sister in law recently brought delicious fudgy brownies to a family party and I could have sworn they were homemade. The trick? A delicious “premium” version of brownies sold by Aldi.
What brought my sister in laws brownies to the next level was a thick, crusted chocolate frosting. It was rich in chocolate flavor and elevated the entire dish. Each bite had chocolate chips, a fudgy bite and a tasty frosting.
Since I have yet to find a reliable boxed sourdough brownie mix, I made my own version from scratch. And the results did not disappoint. Thanks to many years baking in the kitchen – we were able to improvise and come up with a delicious sourdough brownie (which can also be made as a gluten free sourdough brownie recipe, if you prefer)!
Because I have little ones at home, we put sprinkles on everything. Because why not find a reason to ‘celebrate life’!
My daughter thought they looked like a firework – and I must say, they look like a confetti explosion. We make these more than I should admit…
Why you will love this
Kitchen Equipment
This recipe calls for an 8×8 pan, two mixing bowls and a whisk. We also used a tea kettle to heat our water up as close to boiling as possible for the chocolate frosting.
Ingredients for sourdough brownies with chocolate frosting
We love this brownie recipe for the simple ingredients. It is up to you if you want to put chocolate chips in the brownie batter. We have a sourdough brownie recipe without chocolate chips that we have come to love.
These brownies contain sourdough discard for a little extra ‘tang’. The brownies are topped with a delicious chocolate ‘crackle’ frosting (and dye free sprinkles of course!). The full ingredient list is in the recipe card, including measurements.
How to make
The steps to make sourdough brownies is quite simple. We have tried a variety of ways to combine the batter – and truly, it turns out great each time.
If you combine the butter and sugars together first, you will achieve the ‘crackle’ top on the brownies. Though with this recipe, since there is a frosting, it does not matter too much what the top looks like.
Step 1: Combine the wet ingredients together.
Step 2: Add the dry ingredients.
Step 3: Combine ingredients until silky smooth, being careful not to over mix.
Step 4: Bake brownies and allow them to cool before topping with chocolate frosting.
Step 5: Immediately top with sprinkles, if desired, to ensure they stick to the frosting.
How to store
These brownies store at room temperature for a few days. We do not refrigerate them because we eat them too quickly. If you do refrigerate them, there is a chance the brownies will become dry as the refrigerator reduces the humidity within the brownies.
You can also cut and freeze these brownies. When frozen, the frosting turns into a fudge consistency.
Baker Tips
Sourdough Brownies with Chocolate Frosting
Equipment
- 1 mixing bowl
- 1 8×8 Glass Pan
- 1 Whisk
Ingredients
Sourdough Brownies
- 1/2 cup butter unsalted butter
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 TBS vanilla
- 1/4 cup sourdough discard
- 3/4 cup flour Option to use all purpose flour, spelt flour or gluten free flour
- 1/2 cup cocoa powder See notes about cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips Option to use any size and flavor of chocolate chips
Chocolate 'Crackle' Frosting
- 3 TBS unsalted butter
- 3 TBS cocoa powder
- 2 cups powdered sugar
- 1-1/2 TBS hot water
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Set your oven to 350 degrees Fahrenheit. Grease or line a 8×8 baking pan with parchment paper or aluminum foil.
- In a large mixing bowl combine all wet ingredients (sourdough starter, eggs, butter and vanilla extract). Mix until smooth.
- Add the dry ingredients (cocoa powder, salt, baking soda, sugar and flour) together. Stir until just mixed. Finally, mix chocolate chips into the brownies.
- Pour the brownies into the prepared pan and cook for 30-35 minutes. The brownies are done when the edges are cracked and caving towards the center. If inserting a toothpick in the middle of the baking pan it will come out clean.Allow the brownies to cool completely before frosting.
- While the brownies are cooling, make the chocolate frosting. Combine powdered sugar, cocoa powder and salt together. Then cubed butter and vanilla extract. Pour the hot water over the ingredients and stir until smooth. Frost immediately as the frosting will set and begin to 'crackle'. Add sprinkles if desired.
- To store these brownies, allow them to cool completely. Cover them with plastic wrap, beeswax wrap or transfer them into an airtight container. Keep on the countertop for five days or place in the freezer for up to three months.
Notes
- Hershey’s Special Dark Cocoa has a more pronounced cocoa flavor than regular cocoa powder. Some people think it tastes more bitter, hence why the ratio is less.
Frosting: Do not add frosting while brownies are warm or it will melt into the brownie base and not set.
Nutrition
Do you like sourdough brownies with frosting or without frosting? Let us know in the comments below!
