why make this recipe
Sourdough Brown Butter Brookies with Chocolate Drizzle mix the best of chewy brownie and soft cookie with a nutty brown butter taste. You get deep chocolate, a little tang from sourdough discard, and a shiny chocolate drip on top. This treat feels special but the steps stay simple.
introduction
This recipe makes rich brookies that stay fudgy inside and have a soft cookie top. If you like a chocolate dessert that is not too sweet, try this. If you enjoy trying similar treats, you may also like this banana pudding brownies recipe for another dessert idea.
how to make Sourdough Brown Butter Brookies with Chocolate Drizzle
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper.
- Brown the butter for the cookie layer, then let it cool a bit.
- For the cookie layer: in a bowl mix the browned butter, brown sugar, and granulated sugar. Add the egg, sourdough discard, heavy cream, and vanilla. Stir until smooth. Add flour, baking soda, baking powder, salt, and chocolate chips. Mix gently and set aside.
- For the brownie layer: melt the butter with the cocoa powder and dark chocolate chips, stirring until smooth. Let cool slightly. Stir in the olive oil, eggs, egg yolk, brown sugar, granulated sugar, sourdough discard, and vanilla. Fold in the flour, salt, and chocolate chips.
- Spread the brownie batter evenly in the prepared pan. Dollop the cookie dough on top by spoonfuls. Spread gently to make a marbled look.
- Bake 30–35 minutes. The brookies should be set on top but still fudgy inside.
- Let cool in the pan. Drizzle with melted chocolate. Cut into squares and serve.
Ingredients :
- ½ cup 113 g salted butter, browned
- ½ cup 110 g brown sugar
- ¼ cup 55 g granulated sugar
- 1 egg (room temperature)
- ½ cup 145 g sourdough discard
- 1 tbsp 15 g heavy cream, room temperature
- 1 tsp 4 g vanilla extract
- 1 cup + 6 tbsp (170 g all-purpose flour)
- ½ tsp 3 g baking soda
- ½ tsp 2 g baking powder
- Pinch of salt
- ¾ cup 150 g chocolate chips
- 1 cup 226 g salted butter
- 70 g cocoa powder ( ½ cup + 2 tbsp )
- 6 oz dark chocolate chips
- 2 tbsp 21 g olive oil
- 2 eggs + 1 egg yolk (room temperature)
- ¾ cup 170 g brown sugar
- ¾ cup 150 g granulated sugar
- ½ cup 145 g sourdough discard, room temperature
- 2 tsp 8 g vanilla extract
- ½ cup + 1 tbsp (70 g all-purpose flour)
- ½ tsp 3 g salt
- ¾ cup 150 g chocolate chips or chocolate chunks
- ½ cup melted chocolate
how to serve Sourdough Brown Butter Brookies with Chocolate Drizzle
Cut into squares and serve at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert. These brookies pair well with coffee or milk.
how to store Sourdough Brown Butter Brookies with Chocolate Drizzle
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
- Freezer: Wrap pieces well and freeze up to 2 months. Thaw in the fridge, then warm briefly if you want fresh-baked feel.
tips to make Sourdough Brown Butter Brookies with Chocolate Drizzle
- Brown the butter slowly and watch it closely to avoid burning. Stop when it smells nutty and turns golden.
- Let melted chocolate and butter cool a bit before adding eggs to avoid cooking them.
- Do not overmix the batters; fold until just combined.
- Check doneness at 30 minutes. A toothpick should show a few moist crumbs, not wet batter.
- Use room temperature eggs and sourdough discard for better mixing.
variation (if any)
- Add chopped nuts (walnuts or pecans) to the brownie or cookie layer for crunch.
- Swap dark chocolate chips for milk chocolate for a sweeter brookie.
- Use browned butter in the brownie for a deeper nutty flavor.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Only use unfed discard or starter that you would otherwise discard. Active starter may change texture and rise.
Q: Can I make this in a different pan size?
A: Yes, but baking time will change. A larger pan will need less time; a smaller pan will need more time. Watch the bake and test with a toothpick.
Q: Can I skip the chocolate drizzle?
A: Yes. The brookies are rich on their own. The drizzle adds shine and extra chocolate.
Q: Can I use salted or unsalted butter?
A: You can use either. The recipe lists salted butter; if you use unsalted, add a pinch more salt to taste.
Q: How do I know when the brookies are done?
A: The top should look set and slightly cracked. A toothpick in the center should come out with moist crumbs, not raw batter.
Sourdough Brown Butter Brookies with Chocolate Drizzle
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich brookies combining chewy brownie and soft cookie with a nutty brown butter flavor and a shiny chocolate drizzle.
Ingredients
- ½ cup (113 g) salted butter, browned
- ½ cup (110 g) brown sugar
- ¼ cup (55 g) granulated sugar
- 1 egg (room temperature)
- ½ cup (145 g) sourdough discard
- 1 tbsp (15 g) heavy cream, room temperature
- 1 tsp (4 g) vanilla extract
- 1 cup + 6 tbsp (170 g) all-purpose flour
- ½ tsp (3 g) baking soda
- ½ tsp (2 g) baking powder
- Pinch of salt
- ¾ cup (150 g) chocolate chips
- 1 cup (226 g) salted butter
- 70 g cocoa powder (½ cup + 2 tbsp)
- 6 oz dark chocolate chips
- 2 tbsp (21 g) olive oil
- 2 eggs + 1 egg yolk (room temperature)
- ¾ cup (170 g) brown sugar
- ¾ cup (150 g) granulated sugar
- ½ cup (145 g) sourdough discard, room temperature
- 2 tsp (8 g) vanilla extract
- ½ cup + 1 tbsp (70 g) all-purpose flour
- ½ tsp (3 g) salt
- ¾ cup (150 g) chocolate chips or chocolate chunks
- ½ cup melted chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper.
- Brown the butter for the cookie layer, then let it cool a bit.
- In a bowl, mix the browned butter, brown sugar, and granulated sugar for the cookie layer.
- Add the egg, sourdough discard, heavy cream, and vanilla. Stir until smooth.
- Add flour, baking soda, baking powder, salt, and chocolate chips. Mix gently and set aside.
- Melt the butter with the cocoa powder and dark chocolate chips for the brownie layer, stirring until smooth. Let cool slightly.
- Stir in the olive oil, eggs, egg yolk, brown sugar, granulated sugar, sourdough discard, and vanilla.
- Fold in the flour, salt, and chocolate chips.
- Spread the brownie batter evenly in the prepared pan. Dollop the cookie dough on top by spoonfuls and spread gently for a marbled look.
- Bake for 30–35 minutes until set on top but still fudgy inside.
- Let cool in the pan, drizzle with melted chocolate, cut into squares, and serve.
Notes
Brown the butter slowly to avoid burning and let melted chocolate cool before adding eggs to avoid cooking them. Check doneness at 30 minutes with a toothpick.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
