Sourdough Cosmic Chocolate Brownies (Printable)
Fudgy chocolate squares with sourdough tang and playful cosmic sprinkles, tender centers and glossy tops.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 7 oz dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 1/3 cup packed light brown sugar
05 - 1/3 cup plus 1 1/2 tablespoons sourdough starter discard, unfed and at room temperature
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1/3 cup plus 2 tablespoons all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
10 - 1/2 teaspoon salt
→ Topping
11 - 1/4 cup mini chocolate chips
12 - 2 tablespoons colorful sprinkles, rainbow or cosmic style
# How To Make It:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - Combine butter and chopped dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each burst, until completely smooth. Set aside to cool slightly.
03 - In a large mixing bowl, whisk granulated sugar, light brown sugar, and eggs vigorously until the mixture turns thick, pale, and glossy, approximately 2 minutes.
04 - Add vanilla extract and sourdough discard to the egg mixture. Stir thoroughly until fully blended.
05 - Pour the melted chocolate mixture into the batter and stir until uniformly combined.
06 - Sift flour, cocoa powder, and salt together in a separate bowl. Gently fold the dry mixture into the wet batter just until incorporated. Avoid overmixing to maintain a tender crumb.
07 - Spread the batter evenly into the prepared baking pan. Scatter mini chocolate chips and cosmic sprinkles uniformly across the surface.
08 - Bake for 28 to 32 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs clinging to it.
09 - Allow brownies to cool in the pan for at least 20 minutes before lifting out with the parchment overhang and cutting into 16 even squares.
# Expert Suggestions:
01 -
- That sourdough discard adds a subtle tang that makes the chocolate taste richer and more complex without anyone guessing your secret.
- The cosmic sprinkles on top turn an already gorgeous brownie into something that looks like it came from a specialty bakery.
02 -
- Opening the oven door before the 25-minute mark can cause the center to sink and never recover, so resist the urge to peek early.
- I discovered that adding a tiny pinch of espresso powder to the dry ingredients makes the chocolate taste twice as intense without any coffee flavor coming through.
03 -
- Let the melted chocolate cool to lukewarm before adding it to the egg mixture, because hot chocolate can scramble eggs and ruin the entire batter in seconds.
- The parchment paper overhang is not optional if you want beautiful, intact brownie squares that lift out without crumbling.