Black Cocoa Sourdough Brownies with Cream Cheese Frosting

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Cool Time 1

Total Time 2

Servings brownies

Calories 220kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Using an aluminum pan is important for this recipe because it heats evenly, helping the brownies bake through without the edges and top becoming overdone before the center is ready.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.