Sourdough Cosmic Chocolate Brownies (Printable)
Fudgy chocolate squares brightened with tangy sourdough discard and a sprinkle-studded finish.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, melted
02 - 7 oz dark chocolate (70% cacao), chopped
03 - 3/4 cup granulated sugar
04 - 1/3 cup packed light brown sugar
05 - 1/3 cup plus 1½ tbsp sourdough starter discard (unfed, room temperature)
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
→ Dry Ingredients
08 - 1/3 cup plus 2 tbsp all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
10 - 1/2 tsp kosher salt
→ Topping
11 - 1/4 cup mini chocolate chips
12 - 2 tbsp colorful cosmic-style sprinkles
# 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, until completely smooth. Let cool for 5 minutes.
03 - In a large mixing bowl, whisk granulated sugar, brown sugar, and eggs vigorously until the mixture becomes thick, pale, and glossy, about 2 minutes.
04 - Add vanilla extract and sourdough discard to the egg mixture. Stir until fully blended and no streaks of discard remain.
05 - Pour the melted chocolate mixture into the wet batter and fold gently until uniform in color.
06 - Sift flour, cocoa powder, and salt together into a separate bowl. Add the dry mixture to the batter and fold with a spatula just until no dry pockets remain. Do not overmix.
07 - Spread the batter evenly into the prepared pan. Scatter mini chocolate chips and cosmic sprinkles uniformly across the surface.
08 - Bake on the center rack for 28 to 32 minutes, until the center is just set and a toothpick inserted comes out with moist crumbs clinging to it.
09 - Let brownies cool in the pan for at least 20 minutes. Use the parchment overhang to lift the slab out and cut into 16 even squares.
# Expert Tips:
01 -
- The sourdough discard adds a subtle tanginess that makes the chocolate flavor richer without anyone guessing your secret ingredient.
- These brownies walk the perfect line between gooey and structured, holding together beautifully while still melting on your tongue.
02 -
- If you pull the brownies at 28 minutes they will be outrageously gooey in the center, which some people prefer. At 32 minutes they are still fudgy but hold their shape more cleanly.
- Your sourdough discard should be at room temperature before adding it. Cold discard straight from the fridge can seize the melted chocolate and create grainy pockets in the batter.
03 -
- Let the melted chocolate cool until it is just warm to the touch before combining it with the egg mixture. Hot chocolate will cook the eggs and leave you with a scrambled mess.
- The secret to that perfect crackly top is whisking the sugar and eggs vigorously for the full two minutes. Set a timer and do not cut this step short.