These Black Cocoa Sourdough Brownies are a rich and fudgy Halloween dessert made with sourdough discard and black cocoa powder. Top them with homemade cream cheese frosting and turn them into a fun Halloween treat with a spooky design!
As a lover of Halloween and all things spooky, it's kind of a shame I don't have any sourdough Halloween recipes on the blog. But I'll admit, I'm not the best at decorating. Baking? Love. Decorating? Not so much.
I've been experimenting with natural food dyes lately and came across black cocoa powder, which inspired me to make these black cocoa sourdough brownies for Halloween. Of course, plain black brownies felt a little boring, so I figured piping a cream cheese frosting spiderweb on top couldn't be that hard, right?
While it's definitely not the prettiest spiderweb I've ever seen, I think these brownies came out pretty adorable. And if you're more talented at decorating than I am, you can get as creative as you'd like!
These brownies are super easy to make in one saucepan and have an incredibly fudgy texture and intense dark chocolate flavor. The tangy cream cheese frosting balances out the sweetness and makes them even more delicious.
I hope you give them a try and enjoy them as much as I do!
Looking for a Halloween loaf? Give my black & orange sourdough bread recipe a try!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- This is a great way to use up extra sourdough discard. You can also use active sourdough starter if that's what you have on hand.
- Black Cocoa Powder- Black cocoa gives these brownies an intense, dark chocolate flavor and a deep, nearly black color that makes them especially fun for Halloween. I used Modern Mountain Black Cocoa Powder.
- Semi-Sweet Chocolate Chips- The chocolate chips mostly melt into the brownies as they bake, adding even more chocolate flavor and contributing to their fudgy texture. You can use dark or milk chocolate chips if you prefer.
- Cream Cheese- Use full-fat brick-style cream cheese and let it soften to room temperature so it blends smoothly into the frosting.
- Butter- Melting the butter with the sugar creates a shiny, crackly brownie top while also contributing to the fudgy texture.
- Granulated Sugar- The sugar adds sweetness and helps create that classic shiny, crackly brownie top when it's melted together with the butter.
- Egg + Egg Yolk- The extra egg yolk adds richness and helps give these brownies their fudgy texture. Using room-temperature eggs also helps them blend more easily into the melted butter.
- Baking Powder- A small amount of baking powder gives the brownies a little lift without making them cakey.
- All-Purpose Flour- All-purpose flour gives the brownies enough structure while keeping them tender and fudgy.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If you're using Morton's kosher salt or table salt, reduce the amount by half because they contain more salt by volume.
Tips for Success
- Use an aluminum pan. Aluminum heats evenly, which helps the brownies bake through without the edges becoming overdone before the center is set.
- Let the butter mixture cool. Give the melted butter and sugar about 10 minutes to cool so the eggs don't start cooking when you whisk them in.
- Don't overbake. These are meant to be fudgy, so don't wait for a completely clean toothpick. Look for a mostly set center and a few moist crumbs when testing the brownie portion.
- Cool completely before frosting. The brownies need to be fully cool before adding the cream cheese frosting, otherwise the frosting can soften or melt.
How to Make Black Cocoa Sourdough Brownies
Here are a few step-by-step photos showing you how these black cocoa sourdough brownies come together. The full measurements and detailed instructions are in the recipe card below!
Step 1: Make the brownie batter. Melt the butter and sugar together, let them cool slightly, then whisk in the eggs, black cocoa powder, sourdough discard, and remaining ingredients. Fold in the chocolate chips and flour last.
Step 2: Bake. Spread the brownie batter into your prepared pan. Bake at 350°F until the center is mostly set and a toothpick inserted comes out with a few moist crumbs. Let the brownies cool completely before frosting.
Step 3: Make the cream cheese frosting. Beat the softened cream cheese and butter until smooth, then mix in the powdered sugar, vanilla, and salt until creamy.
Step 4: Frost and decorate. Spread or pipe the cream cheese frosting over the top of the cooled brownies.
How to Store
Store unfrosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Once frosted, store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted or frosted brownies for up to 3 months. Thaw before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Black Cocoa Sourdough Brownies with Cream Cheese Frosting
Ingredients
Black Cocoa Sourdough Brownies
- ½ cup (113 grams, 1 stick) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- ½ cup (50 grams) black cocoa powder
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (60 grams) all-purpose flour
Cream Cheese Frosting (optional)
- ¼ cup (56 grams, 2 ounces) full-fat cream cheese softened
- 1 tablespoon (14 grams) unsalted butter softened
- ½ cup (60 grams) powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon Diamond Crystal Kosher Salt
Instructions
- Preheat the oven to 350°F and position a rack in the middle of the oven. Grease an 8-inch square aluminum baking pan, then line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a small saucepan, melt the butter over low heat. Add the granulated sugar and whisk frequently for about 5 minutes, or until the mixture is smooth and shiny. Remove from the heat and let cool for about 10 minutes.½ cup (113 grams, 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar
- Once the butter mixture has cooled slightly, slowly whisk in the egg and egg yolk until smooth, making sure the eggs don't scramble from the heat. Add the black cocoa powder and whisk until smooth and no dry spots remain. Whisk in the sourdough discard, vanilla extract, baking powder, and salt. Fold in the chocolate chips, then gently fold in the flour just until no dry flour remains and a thick batter forms. Be careful not to overmix.1 large egg, 1 egg yolk, ½ cup (50 grams) black cocoa powder, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt, 1 cup (170 grams) semi-sweet chocolate chips, ½ cup (60 grams) all-purpose flour
- Spread the brownie batter evenly into the prepared pan. Bake for about 30 minutes, or until the center is mostly set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 30 minutes. Use the parchment paper overhang to lift them from the pan and transfer them to a wire rack to cool completely before frosting and cutting.
- While the brownies cool, prepare the cream cheese frosting. In a medium bowl, use a hand mixer to beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and salt, and beat until fully combined and smooth.¼ cup (56 grams, 2 ounces) full-fat cream cheese, 1 tablespoon (14 grams) unsalted butter, ½ cup (60 grams) powdered sugar, ¼ teaspoon vanilla extract, ⅛ teaspoon Diamond Crystal Kosher Salt
- Once the brownies are completely cool, spread the cream cheese frosting evenly over the top. Alternatively, transfer the frosting to a piping bag and decorate the brownies with a spiderweb, ghost, or another Halloween design. Cut into squares and serve.
Notes
- Storage: Store unfrosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Once frosted, store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted or frosted brownies for up to 3 months.
Comments
No Comments