These Sourdough Brookies are the ultimate mashup of a chocolate chip cookie and brownie in one rich, chewy, chocolatey dessert. Made with sourdough discard, they’re fun, easy, and ready the same day.
The day after I had my neighbor over for dinner, she went into labor with her first baby.
I had sent her home with some of my sourdough brownies, and her husband later told me she was eating one when her water broke. I’m not saying the brownies caused it… but I’m not not saying it either.
So what does this have to do with sourdough brookies?
A couple months later, my sister was due with her first baby and asked me to make her some brownies. We joked that maybe they would “help” start labor too.
But I didn’t want to make plain brownies, so I layered my sourdough discard chocolate chip cookie dough on top. And that’s how these sourdough brookies were born (and no joke, my niece arrived two days later).
So whether you’re trying to induce labor or just looking for the ultimate sourdough discard dessert, these brookies are a must-try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tang and is a great way to use up leftover discard.
- Chocolate Chips- Melt into the brownie layer for a richer, fudgier texture. In the cookie layer, use semi-sweet or swap for milk, dark, or white chocolate chips.
- Cocoa Powder- Gives the brownie layer its deep chocolate flavor. Either natural cocoa or Dutch-processed can be used.
- All-Purpose Flour- Provides structure for both layers. Be careful not to overmix to keep the texture light.
- Sugar- Sweetens both layers. Granulated sugar helps with structure and browning, while brown sugar (in the cookie layer) adds moisture and chew.
- Butter- Adds richness and helps create a soft, tender texture in both the brownie and cookie layers.
- Egg + Yolk- Adds structure and richness. The extra yolk in the brownie layer helps create a fudgier texture.
- Vanilla Extract- Enhances the overall flavor of both layers.
- Baking Soda- Used in the cookie layer to help it spread and brown properly.
- Baking Powder- Used in the brownie layer to give it a slight lift while keeping it fudgy.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
Tips for Success
- Weigh your ingredients. A kitchen scale ensures consistent results every time.
- Use an aluminum pan. Helps the brookies bake evenly so the brownie layer cooks through without overbaking the edges.
- Bring ingredients to room temperature. Butter, eggs, and sourdough discard will mix more smoothly into the batter.
- Cover with foil if needed. If the top is browning too quickly, loosely tent with foil.
- Cool completely before slicing. Cutting too early can cause the brookies to fall apart and seem underbaked.
How to Make a Sourdough Brookies
Follow these step-by-step photos to make thick, fudgy sourdough brookies. Full instructions are in the recipe card below.
Step 1: Make brownie layer. Melt butter with sugar in a saucepan until smooth. Whisk in the egg + extra yolk, then stir in cocoa powder, sourdough discard, vanilla, baking powder, and salt. Fold in chocolate chips and flour, then spread the batter evenly in the pan.
Step 2: Make cookie layer. Whisk flour, salt, and baking soda in a bowl. In a separate bowl, beat butter and sugars until fluffy, then mix in the egg, sourdough discard, and vanilla. Stir in the flour mixture and fold in chocolate chips.
Step 3: Assemble. Dollop the cookie dough over the brownie layer and swirl gently with a knife or skewer for a marbled effect.
Step 4: Bake + cool. Bake for about 60 minutes, or until a toothpick in the center comes out clean. Let cool in the pan for 1 hour, then finish on a wire rack. Slice into 16 squares and enjoy!
How to Store
Store sourdough brookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.
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
Sourdough Discard Brookies
Equipment
- Hand mixer or stand mixer
Ingredients
Sourdough Brownie Ingredients
- ½ cup (113 grams; 1 stick) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1 egg yolk
- ½ cup (50 grams) cocoa powder
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's kosher or table salt
- ½ teaspoon baking powder
- 1 cup (170 grams) semi-sweet chocolate chips
- ⅓ cup (40 grams) all-purpose flour
Sourdough Chocolate Chip Cookie Ingredients
- 1 ¼ cup (150 grams) all-purpose flour
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's kosher or table salt
- ½ teaspoon baking soda
- ½ cup (113 grams; 1 stick) unsalted butter softened
- ⅓ cup (75 grams) brown sugar packed
- ⅓ cup (75 grams) granulated sugar
- 1 large egg
- 3 tablespoons (38 grams) sourdough starter discard
- 2 teaspoons vanilla extract
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F and position oven rack in the middle. Line an 8-inch square aluminum pan with parchment paper and set aside.
Make Brownie Layer
- In a medium saucepan over medium-low heat, melt the butter. Once melted, whisk in the granulated sugar until smooth and shiny, about 2–3 minutes. Remove from heat and let it cool slightly.½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar
- Whisk in the whole egg and extra yolk until smooth. Then stir in cocoa powder, sourdough discard, vanilla extract, baking powder, and salt until well combined. Fold in the chocolate chips until mostly melted, then gently fold in the flour until just combined.1 large egg, 1 egg yolk, ½ cup (50 grams) cocoa powder, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder, 1 cup (170 grams) semi-sweet chocolate chips, ⅓ cup (40 grams) all-purpose flour
- Spread the brownie batter evenly in the prepared pan and set aside while you make the cookie dough.
Make Cookie Layer
- In a medium bowl, whisk together flour, salt, and baking soda. Set aside.1 ¼ cup (150 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking soda
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully incorporated. Then mix in the sourdough discard and vanilla extract until smooth.½ cup (113 grams; 1 stick) unsalted butter, ⅓ cup (75 grams) brown sugar, ⅓ cup (75 grams) granulated sugar, 1 large egg, 3 tablespoons (38 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.1 cup (170 grams) semi-sweet chocolate chips
Assemble and Bake
- Dollop the cookie dough evenly over the brownie batter. Use a butter knife, skewer, or chopstick to swirl the layers together.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brookies cool in the pan for 1 hour, then transfer to a wire rack to finish cooling. Once completely cooled, slice into 16 squares and enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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