Sourdough Cosmic Chocolate Brownies (Printable)
Fudgy sourdough chocolate brownies with tangy depth and a playful sprinkle-topped 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 - 1/4 cup packed light brown sugar
05 - 2 large eggs, room temperature
06 - 1 teaspoon pure vanilla extract
07 - 1/2 cup active sourdough starter (100% hydration, unfed or discard)
→ Dry Ingredients
08 - 2/3 cup all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
10 - 1/2 teaspoon fine sea salt
→ Cosmic Topping
11 - 3/4 cup mini chocolate chips or candy-coated chocolate pieces
12 - 3 tablespoons rainbow sprinkles
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a heatproof bowl set over simmering water, melt the butter and dark chocolate together, stirring until smooth. Alternatively, microwave in 30-second intervals, stirring between each. Let the mixture cool slightly.
03 - Whisk the granulated sugar and brown sugar into the melted chocolate until glossy and well blended. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
04 - Fold the sourdough starter into the batter using a spatula, mixing until fully incorporated with no streaks remaining.
05 - Sift the flour, cocoa powder, and salt directly into the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing to keep the brownies tender.
06 - Pour the batter into the prepared pan and spread it into an even layer. Scatter the mini chocolate chips or candy-coated pieces across the surface, then finish with an even layer of rainbow sprinkles.
07 - Bake on the center rack for 28 to 32 minutes, or until a toothpick inserted in the center emerges with moist crumbs clinging to it. For a denser, fudgier texture, pull them closer to the 28-minute mark.
08 - Let the brownies cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift them out and cut into 16 even squares.
# Expert Advice:
01 -
- That sourdough tang cuts through the richness in a way that makes you reach for a second piece before finishing the first.
- The cosmic topping turns an already gorgeous brownie into something that makes people gasp when you lift the lid off the tin.
02 -
- Underbaking slightly is always better than overbaking, since the brownies continue to set as they cool and nobody ever complained about a brownie being too fudgy.
- If your sourdough starter has been in the fridge for a week, stir it well before weighing and do not worry about bubbles, because the tang will still come through beautifully.
03 -
- Weight your ingredients with a scale for this recipe, because brownie batter is unforgiving and volumetric measurements for flour and cocoa are notoriously unreliable.
- The sprinkles look best when you press a few extra into the bare spots right after spreading the batter, before the top sets in the oven.