Sourdough Brookies

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These sourdough brookies are a fudgy brownie and a chewy chocolate chip cookie baked together in one pan, with sourdough discard in both layers for extra moisture and richer chocolate flavor. They make 24 bars, they’re freezer friendly, and they’re always the first dessert to disappear at parties.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: Brookies

Calories: 334kcal

Author: Lynn Polito

Equipment

Ingredients

½ cup Butter Softened
¾ cup Brown sugar
¼ cup Sugar
1 Egg
1 teaspoon Vanilla extract
½ cup Sourdough discard
1 ½ cups All purpose flour
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Semi sweet chocolate chips

For the Sourdough Brownies layer

¾ cup Butter Melted and cooled
1 ½ cups Sugar
3 Eggs
2 teaspoon Vanilla extract
½ cup Sourdough discard
¾ cup Unsweetened Cocoa Powder
¾ cup All purpose flour
½ teaspoon Salt
1 cup Semi Sweet Chocolate Chips

Instructions

Preheat the oven to 350°F. Line a 9 by 13 inch metal baking pan with parchment paper, leaving an overhang on two sides.
First, let's make the chocolate chip cookie batter. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Add the egg, vanilla, and sourdough discard and whisk until smooth. Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips and set aside.
Now, it's time to make the brownie batter. In a large bowl, whisk the melted butter and granulated sugar together. Add the eggs and vanilla and whisk vigorously for about 1 minute, until glossy and slightly lighter in color. Whisk in the sourdough discard.
Add the cocoa powder, flour, salt, and espresso powder and stir until just combined. Fold in the chocolate chips.
Spread the brownie batter evenly in the prepared pan.
Scoop the cookie dough into small balls and drop them evenly over the brownie batter. Gently flatten each one so the cookie dough covers most of the surface.
Bake for 35 to 45 minutes, until the cookie layer is golden brown and a toothpick inserted in the center comes out with moist crumbs. Tent with foil for the last 10 minutes if the top is browning too quickly.
Cool in the pan for at least 2 hours, then refrigerate for 30 minutes.
Lift the brookies out using the parchment overhang and cut into 24 squares.

Notes

Use 100% hydration discard straight from the fridge. Active starter works too since we aren't waiting for the starter to activate.
You can make this ahead of time too. Make the cookie dough up to 24 hours ahead and refrigerate for a tangier flavor. Let it sit at room temperature for 15 minutes before scooping.
If you are using a glass pan, lower the oven to 325°F and add 5 to 10 minutes.
This makes 24 brookies, but you can make a smaller batch if necessary. Bake in an 8 by 8 or 9 by 9 inch pan for 30 to 40 minutes.
Keep at room temperature for up to 4 days, in the fridge for up to 1 week, or frozen for up to 3 months.

Nutrition