Sourdough Cosmic Chocolate Brownies (Printable)
Gooey chocolate squares enriched with sourdough discard and topped with colorful cosmic sprinkles.
# 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 1 1/2 tablespoons sourdough starter discard (unfed, room temperature)
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
08 - 1/2 cup plus 1 1/2 tablespoons all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
10 - 1/2 teaspoon kosher salt
→ Topping
11 - 1/4 cup mini semi-sweet chocolate chips
12 - 2 tablespoons colorful cosmic-style sprinkles
# Directions:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal.
02 - Combine the unsalted 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 for 5 minutes.
03 - In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs vigorously for about 2 minutes until the mixture turns thick, pale, and glossy.
04 - Add the pure vanilla extract and room-temperature sourdough discard to the egg-sugar mixture. Stir until fully blended and no streaks of discard remain.
05 - Pour the slightly cooled melted chocolate mixture into the bowl. Fold gently with a spatula until the chocolate is evenly incorporated throughout the batter.
06 - Sift the all-purpose flour, unsweetened cocoa powder, and kosher salt together into a separate bowl. Gradually fold the sifted dry mixture into the wet batter, mixing just until no dry pockets remain. Avoid overmixing to keep the brownies tender.
07 - Transfer the batter to the prepared pan, spreading it into an even layer with a spatula. Scatter the mini chocolate chips evenly across the surface, followed by the cosmic sprinkles.
08 - Bake on the center rack for 28 to 32 minutes, rotating the pan halfway through. The brownies are done when the center is just set and a toothpick inserted comes out with moist crumbs clinging to it.
09 - Let the brownies cool in the pan for at least 20 minutes. Lift them out using the parchment overhang, then slice into 16 even squares with a sharp knife.
# Expert Advice:
01 -
- The sourdough discard adds a subtle tanginess that makes the chocolate taste richer without anyone guessing your secret.
- Those cosmic sprinkles on top turn an ordinary brownie into something that looks like it came from a specialty bakery.
- They stay fudgy for days if they last that long, which they will not.
02 -
- Underbaking slightly at 28 minutes gives you that gooey, stick to your teeth texture, while 32 minutes yields a firmer slice.
- Your sourdough discard should be at room temperature before adding it, because cold discard can seize the melted chocolate.
03 -
- The batter should look slightly undermixed when you pour it into the pan because it continues to come together as it bakes.
- Use parchment overhang as handles to lift the whole block out before slicing so the bottom never sticks.