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–+ servings
sourdough brownies in a glass pan.

Sourdough Brownies with Chocolate Frosting

Hailey
A fudgy sourdough brownie made with sourdough discard. Top with a thick chocolate 'crackle' frosting and sprinkles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 179 kcal

Equipment

  • 1 mixing bowl
  • 1 8x8 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 8x8 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

Cook Time Tips:
These sourdough brownies will cook after being removed from the oven. Do not overcook them or the brownies will not have a fudge like consistency.
Cocoa Powder:
If you have Hershey's Special Dark Cocoa powder, reduce the cocoa powder to 1/4 cup or this recipe will turn bitter. No other adjustments need to be made despite the decreased cocoa powder amount.
  • 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

Serving: 1brownieCalories: 179kcalCarbohydrates: 26.1gProtein: 2.1gFat: 7.9gSaturated Fat: 4.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.6gCholesterol: 23mgSodium: 72mgFiber: 0.9gSugar: 20.7gVitamin A: 94IUCalcium: 7.5mgIron: 0.5mg
Keyword brownies, chocolate, dessert, discard, sourdough
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