These Sourdough Peppermint Brownies are rich, fudgy, and made with sourdough discard, then topped with fluffy white chocolate peppermint frosting and crushed candy canes. They're a festive Christmas dessert that's perfect for sharing throughout the holidays!
If you haven't noticed yet, sourdough brownies are one of my absolute favorite desserts to make. In fact, my classic sourdough brownies have become somewhat famous amongst my friends and family (they may or may not have induced labor twice).
With the holiday season quickly approaching, I wanted to create a brownie recipe that would be right at home on your Christmas dessert table. And really, is there a better flavor combination this time of year than chocolate and peppermint?
These sourdough peppermint brownies are made with both cocoa powder and chocolate chips for a rich, fudgy texture and deep chocolate taste. A little peppermint extract in the brownie batter gives them just the right balance of flavor. Then, they're topped with super fluffy white chocolate peppermint frosting and finished with a generous sprinkle of crushed candy canes.
If you're a fan of chocolate and peppermint, these brownies are definitely worth adding to your Christmas baking list. I hope you give them a try and enjoy them as much as I do!
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.
- Cocoa Powder- I prefer Dutch-processed cocoa powder, but I've also made these brownies with natural cocoa powder and they turn out great.
- Peppermint Extract- A little goes a long way! Start with ¼ teaspoon for a subtle peppermint flavor or use ½ teaspoon for a stronger flavor. Be careful when measuring so you don't accidentally add too much.
- Peppermint Candies- Both candy canes and peppermint Starlites work well. Crush them into small pieces for sprinkling over the frosting.
- Chocolate Chips- I use semi-sweet chocolate chips for the brownie batter.
- White Chocolate- Melt gently in short intervals, stirring between each to prevent scorching. Let cool slightly before adding to the frosting.
- Egg + Egg Yolk- he extra egg yolk adds richness and helps give the brownies their fudgy texture. Bring both to room temperature before mixing.
- All-Purpose Flour- Just enough flour to give the brownies structure while keeping them soft 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 baking pan. Aluminum heats evenly and helps the brownies bake through without the edges becoming overdone before the center is set.
- Dissolve the sugar. Whisking it into the melted butter over low heat helps create a shiny, flaky brownie top.
- Use room temperature eggs. Let the egg and egg yolk come to room temperature before mixing. This helps them incorporate more easily into the warm butter and sugar mixture.
- Cool completely before frosting. Even slightly warm brownies can soften the frosting and cause it to melt.
- Add the peppermint candies just before serving if possible. Crushed candy canes can absorb moisture from the frosting and become sticky over time.
How to Make Sourdough Peppermint Brownies
Here are a few step-by-step photos to walk you through making these sourdough peppermint brownies with white chocolate peppermint frosting. For the full ingredient measurements and detailed instructions, scroll down to the recipe card below!
Step 1: Melt the butter and sugar. Melt the butter in a small saucepan, then whisk in the granulated sugar until smooth and shiny. Set aside to cool for 10 minutes.
Step 2: Make the brownie batter. Whisk in the eggs, followed by the cocoa powder, sourdough discard, extracts, baking powder, and salt. Fold in the chocolate chips and flour until just combined.
Step 3: Bake the brownies. Spread the thick batter evenly into a parchment-lined 8-inch square pan. Bake at 350°F for 25–30 minutes, then cool completely.
Step 4: Make the frosting. Melt the white chocolate in the microwave. Once slightly cooled, beat with the softened butter, powdered sugar, vanilla, peppermint extract, and heavy cream until fluffy and spreadable.
Step 5: Frost and decorate. Spread the frosting over the cooled brownies and sprinkle with crushed peppermint candies. Slice into 16 squares and enjoy!
How to Store
Store sourdough peppermint brownies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15–20 minutes before serving so the brownies and frosting soften slightly.
You can also freeze individual brownies in an airtight, freezer-safe container for up to 2 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
Sourdough Peppermint Brownies with White Chocolate Frosting
Equipment
- Hand mixer or stand mixer
Ingredients
Peppermint 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) Dutch-processed cocoa powder
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ¼-½ teaspoon peppermint extract use ¼ teaspoon for subtle peppermint flavor and ½ teaspoon for bolder peppermint flavor or if making brownies without the frosting
- 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
Peppermint White Chocolate Frosting
- ½ cup (85 grams) white chocolate chips
- ½ cup (113 grams; 1 stick) unsalted butter softened
- 1 ½ cup (180 grams) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 tablespoon heavy cream or milk
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Preheat the oven to 350°F and position a rack in the middle. Grease an 8-inch aluminum square baking pan and line it with parchment paper, leaving some overhang on the sides to make removing the brownies easier.
- 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 10 minutes.½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar
- Slowly whisk the egg and egg yolk into the cooled butter mixture until smooth. Add the cocoa powder and whisk until fully incorporated. Mix in the sourdough discard, vanilla extract, peppermint extract, baking powder, and salt. Fold in the chocolate chips, then gently fold in the flour just until no dry spots remain. The batter will be thick, so be careful not to overmix.1 large egg, 1 egg yolk, ½ cup (50 grams) Dutch-processed cocoa powder, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract, ¼-½ teaspoon peppermint 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 25–30 minutes, or until the center is mostly set and a toothpick inserted into the middle comes out with a few moist crumbs.
- Let the brownies cool in the pan for at least 30 minutes. Use the parchment paper overhang to lift them out of the pan and transfer to a wire rack. Allow them to cool completely before frosting.
- While the brownies cool, place the white chocolate chips in a microwave-safe bowl. Microwave in 15–20-second increments, stirring between each, until smooth. Set aside to cool until no longer hot to the touch but still pourable.½ cup (85 grams) white chocolate chips
- Using a hand mixer or stand mixer, beat the softened butter for 1–2 minutes until light and fluffy. Add the melted white chocolate and beat until combined. Gradually mix in the powdered sugar, followed by the vanilla extract, peppermint extract, and heavy cream. Beat until the frosting is light, fluffy, and spreadable.½ cup (113 grams; 1 stick) unsalted butter, 1 ½ cup (180 grams) powdered sugar, ½ teaspoon vanilla extract, ¼ teaspoon peppermint extract, 1 tablespoon heavy cream or milk
- Once the brownies are completely cool, spread the peppermint white chocolate frosting evenly over the top. Sprinkle with crushed candy canes or peppermint candies. Cut into 16 squares and serve.¼ cup crushed candy canes or peppermint candies
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15–20 minutes before serving so the brownies and frosting soften slightly. You can also freeze individual brownies in an airtight, freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Comments
No Comments