Brown Butter Sourdough Brookies (Print Version)

# Ingredients:

→ Brown Butter Sourdough Cookie Layer

01 - 1/2 cup (113g) salted butter
02 - 1/2 cup (110g) brown sugar
03 - 1/4 cup (55g) granulated sugar
04 - 1 egg, at room temperature
05 - 1/2 cup (145g) sourdough discard (omit if you don't have sourdough discard), at temperature
06 - 1 tbsp (15g) heavy cream (sub: milk of choice), at room temperature
07 - 1 tsp (4g) vanilla extract
08 - 1 cup + 6 tbsp (170g) all-purpose flour
09 - 1/2 tsp (3g) baking soda
10 - 1/2 tsp (2g) baking powder
11 - Pinch of salt
12 - 3/4 cup (150g) chocolate chips of choice

→ Brown Butter Sourdough Brownie Layer

13 - 1 cup (226g) salted butter
14 - 1/2 cup + 2 tbsp (70g) cocoa powder
15 - 6oz dark chocolate chips
16 - 2 tbsp (21g) olive oil
17 - 2 eggs + 1 egg yolk, at room temperature
18 - 3/4 cup (170g) brown sugar
19 - 3/4 cup (150g) granulated sugar
20 - 1/2 cup (145g) sourdough discard (omit if you don't have sourdough discard), at room temperature
21 - 2 tsp (8g) vanilla extract
22 - 1/2 cup + 1 tbsp (70g) all-purpose flour
23 - 1/2 tsp (3g) salt
24 - 3/4 cup (150g) chocolate chips of choice

# Instructions:

01 - Preheat the oven to 350F. Grease and line an 8" or 9" square baking pan with parchment paper; set aside.
02 - Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5 minutes). Remove from heat and immediately pour into a large bowl. Set aside to cool slightly.
03 - Repeat the process for the brown butter by adding the 1 cup of butter to a saucepan and slightly browning. Once brown and while still on the heat, add in the cocoa powder, and quickly stir to combine. Then remove from the heat and mix in the chocolate chips and olive oil until smooth. Set aside to cool.
04 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Once the brown butter for the cookie dough has cooled slightly, add both sugars and whisk to combine. Add in the egg and whisk. Then, add in the sourdough discard, heavy cream, and vanilla. Whisk until well combined. Add the dry ingredients into the wet, and fold until just combined. Fold in the chocolate chips. Cover the dough and place in the fridge to chill while you continue making the brownie batter.
05 - In a large bowl, whisk together the eggs/egg yolk and both sugars. Whisk until the sugar is fully dissolved and the mixture is frothy. Then, whisk in the sourdough discard and vanilla. Once the chocolate mixture is cooled (it's fine if it's still a little warm), stream it into the egg/sugar mixture as you whisk to combine. Fold in flour and salt. Then, fold in the chocolate chips.
06 - Spread half of the brownie batter into the bottom of the prepared baking pan. Dollop half the cookie dough on top. Repeat with the remaining batters.
07 - Bake at 350F for 65-70 minutes, until golden; the edges should be set yet the middle should still look slightly soft. Check at 30 minutes; if the top starts to brown too much, tent with foil.
08 - Let cool for at least 30 minutes, then slice into 16 squares. Enjoy!

# Notes:

01 - Don't have sourdough discard? Simply omit the sourdough discard in the batters and prepare as instructed. The brookies will turn out the same, just without the tang from the sourdough!

Back