Sourdough Peppermint Brownies with White Chocolate Frosting

Frosted peppermint sourdough brownies on a wooden cutting board.

Sourdough Peppermint Brownies with White Chocolate Frosting

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Cool Time 1

Total Time 2

Servings brownies

Calories 325kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

An aluminum pan is recommended 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 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.

Nutrition

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