Hey there, dessert enthusiasts! I’m Meriem, your passionate food blogger, and I’m beyond excited to share a recipe that’s a true game-changer: Sourdough Brown Butter Brookies with Chocolate Drizzle. These decadent treats combine the best of both worlds—rich, fudgy brownies and chewy, brown butter cookies—infused with the subtle tang of sourdough discard and finished with a luscious chocolate drizzle. Perfect for parties, bake sales, or a sweet indulgence at home, this hybrid dessert is surprisingly easy to make and guaranteed to impress. Let’s dive into this irresistible recipe that’s sure to satisfy your sweet tooth!
Table of Contents
Why You’ll Love This Recipe
- Best of Both Worlds: Combines fudgy brownies with chewy cookies in every bite.
- Sourdough Twist: Discard adds a unique depth of flavor.
- Brown Butter Magic: Nutty, caramelized notes elevate the cookie layer.
- Easy yet Impressive: Looks gourmet but comes together with simple steps.
- Perfect for Sharing: Yields 16 squares, ideal for gatherings or gifting.
What you will need ?
Here’s everything you need to create these mouthwatering brookies. I’ve included substitutions and their uses to make this recipe adaptable to your kitchen and dietary preferences.
Cookie Layer
- ½ cup (113 g) salted butter, browned
Purpose: Adds a nutty, caramelized flavor to the cookie layer.
Substitution: Use unsalted butter (add ¼ tsp salt), vegan butter for dairy-free, or coconut oil for a tropical twist (slightly alters flavor). - ½ cup (110 g) brown sugar
Purpose: Provides deep, molasses-like sweetness.
Substitution: Use coconut sugar for a less refined option or a 1:1 brown sugar substitute for low-sugar diets. - ¼ cup (55 g) granulated sugar
Purpose: Adds sweetness and helps with cookie texture.
Substitution: Use cane sugar or a 1:1 granulated sugar substitute like erythritol (check package for baking ratios). - 1 egg, room temperature
Purpose: Binds the cookie dough and adds structure.
Substitution: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for vegan or egg-free diets. - ½ cup (145 g) sourdough discard
Purpose: Adds a subtle tang and enhances texture.
Substitution: Use ¼ cup flour + ¼ cup water mixed with a pinch of yeast (let sit 4–6 hours) or omit and increase flour by ¼ cup and cream by 1 tbsp (loses tang). - 1 tbsp (15 g) heavy cream, room temperature
Purpose: Creates a soft, chewy cookie texture.
Substitution: Use whole milk, coconut cream for dairy-free, or omit for a slightly denser cookie. - 1 tsp (4 g) vanilla extract
Purpose: Enhances sweetness and adds warmth.
Substitution: Use almond extract (use ½ tsp) or maple syrup for a cozy note. - 1 cup + 6 tbsp (170 g) all-purpose flour
Purpose: Provides structure for the cookie layer.
Substitution: Use a 1:1 gluten-free flour blend or whole wheat flour (may make cookies denser). - ½ tsp (3 g) baking soda
Purpose: Helps the cookies rise and spread.
Substitution: Use ¼ tsp baking powder if out of soda (slightly different texture). - ½ tsp (2 g) baking powder
Purpose: Adds lift for a tender cookie.
Substitution: Omit if necessary, but cookies may be less fluffy. - Pinch of salt
Purpose: Balances sweetness and enhances flavors.
Substitution: Use sea salt or omit if using salted butter. - ¾ cup (150 g) chocolate chips
Purpose: Adds melty chocolate pockets to the cookies.
Substitution: Use white chocolate chips, butterscotch chips, or chopped chocolate bars.
Brownie Layer
- 1 cup (226 g) salted butter
Purpose: Creates a rich, fudgy brownie base.
Substitution: Use unsalted butter (add ½ tsp salt), vegan butter, or coconut oil (alters flavor slightly). - ½ cup + 2 tbsp (70 g) cocoa powder
Purpose: Provides deep chocolate flavor.
Substitution: Use Dutch-processed cocoa for a smoother taste or carob powder for caffeine-free (sweeter). - 6 oz dark chocolate chips
Purpose: Intensifies the chocolatey richness.
Substitution: Use semi-sweet chocolate chips or chopped dark chocolate bars. - 2 tbsp (21 g) olive oil
Purpose: Adds moisture and a silky texture to the brownies.
Substitution: Use vegetable oil, melted coconut oil, or omit for a denser brownie. - 2 eggs + 1 egg yolk, room temperature
Purpose: Binds and adds richness to the brownies.
Substitution: Use 3 flax eggs for vegan (may be less fudgy) or 2 whole eggs for a lighter texture. - ¾ cup (170 g) brown sugar
Purpose: Adds sweetness and chewiness.
Substitution: Use coconut sugar or a brown sugar substitute. - ¾ cup (150 g) granulated sugar
Purpose: Balances sweetness and creates a shiny brownie top.
Substitution: Use cane sugar or a granulated sugar substitute. - ½ cup (145 g) sourdough discard, room temperature
Purpose: Adds depth and a slight tang to the brownies.
Substitution: Same as cookie layer substitution. - 2 tsp (8 g) vanilla extract
Purpose: Enhances chocolate flavor.
Substitution: Same as cookie layer substitution. - ½ cup + 1 tbsp (70 g) all-purpose flour
Purpose: Provides minimal structure for fudgy brownies.
Substitution: Use a 1:1 gluten-free flour blend or almond flour (may be denser). - ½ tsp (3 g) salt
Purpose: Enhances chocolate flavor.
Substitution: Use sea salt or reduce for low-sodium diets. - ¾ cup (150 g) chocolate chips or chocolate chunks
Purpose: Adds gooey chocolate pockets.
Substitution: Same as cookie layer substitution.
Topping
- ½ cup melted chocolate (for drizzle)
Purpose: Adds a glossy, decadent finish.
Substitution: Use white chocolate, caramel sauce, or omit for simplicity.
Equipment Needed
- 9×9-inch baking pan (metal or glass)
- Parchment paper (for easy removal)
- Small saucepan (for browning butter and melting chocolate)
- Mixing bowls (for cookie and brownie batters)
- Whisk and spatula
- Measuring cups and spoons
- Microwave-safe bowl or double boiler (for melting chocolate drizzle)
- Optional: Piping bag or zip-top bag (for drizzling chocolate)
Step-By-Step Guiding
Follow these detailed steps to create perfect sourdough brookies. I’ve added tips and extra steps to ensure success for all bakers.
- Preheat Oven and Prep Pan
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- Tip: Ensure the parchment covers the sides to prevent sticking. Lightly spray the parchment with non-stick spray for extra ease.
- Brown the Butter for Cookie Layer
- In a small saucepan, melt ½ cup (113 g) salted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty (about 5–7 minutes). Watch closely to avoid burning.
- Remove from heat and let cool slightly (about 5 minutes).
- Tip: Swirl the pan to keep the butter moving. Pour into a heatproof bowl to stop cooking and cool faster.
- Make the Cookie Layer
- In a mixing bowl, combine the cooled browned butter, ½ cup (110 g) brown sugar, and ¼ cup (55 g) granulated sugar. Mix until smooth.
- Add 1 egg, ½ cup (145 g) sourdough discard, 1 tbsp (15 g) heavy cream, and 1 tsp (4 g) vanilla extract. Stir until well-combined.
- In a separate bowl, whisk together 1 cup + 6 tbsp (170 g) all-purpose flour, ½ tsp (3 g) baking soda, ½ tsp (2 g) baking powder, and a pinch of salt. Gradually fold into the wet ingredients until just combined.
- Fold in ¾ cup (150 g) chocolate chips. Set the dough aside.
- Tip: Don’t overmix the dough to keep cookies tender. If the dough is too soft, chill for 10 minutes before layering.
- Make the Brownie Layer
- In a medium saucepan, melt 1 cup (226 g) salted butter over low heat. Add ½ cup + 2 tbsp (70 g) cocoa powder and 6 oz dark chocolate chips, stirring until smooth. Remove from heat and stir in 2 tbsp (21 g) olive oil. Let cool slightly.
- In a large bowl, whisk together 2 eggs, 1 egg yolk, ¾ cup (170 g) brown sugar, ¾ cup (150 g) granulated sugar, ½ cup (145 g) sourdough discard, and 2 tsp (8 g) vanilla extract.
- Gradually add the cooled chocolate mixture to the egg mixture, stirring until combined.
- Fold in ½ cup + 1 tbsp (70 g) all-purpose flour, ½ tsp (3 g) salt, and ¾ cup (150 g) chocolate chips until just combined.
- Tip: Ensure the chocolate mixture is not too hot to avoid scrambling the eggs. The batter should be thick and glossy.
- Assemble the Brookies
- Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Drop spoonfuls of the cookie dough over the brownie layer. Use a spatula or your fingers to gently spread and swirl the dough, creating a marbled effect. Don’t fully cover the brownie layer—let some show through for contrast.
- Tip: Work gently to maintain distinct layers. If the cookie dough is sticky, wet your fingers slightly to spread it easier.
- Bake the Brookies
- Bake for 30–35 minutes, or until the edges are set, the top is lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Check at 30 minutes to avoid overbaking, as the center should remain fudgy.
- Tip: If the top browns too quickly, cover loosely with foil. Let the brookies cool completely in the pan for clean cuts.
- Add the Chocolate Drizzle
- Melt ½ cup chocolate in a microwave-safe bowl (in 20-second increments, stirring between) or using a double boiler.
- Drizzle over the cooled brookies using a spoon, piping bag, or zip-top bag with a corner snipped off.
- Tip: Let the drizzle set for 10–15 minutes or chill for 5 minutes to harden. For a glossy finish, ensure the chocolate is smooth and not overheated.
- Cut and Serve
- Lift the brookies out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife.
- Serve at room temperature or slightly warmed with a scoop of ice cream for extra indulgence.
- Tip: Wipe the knife between cuts for clean edges. Store extras in an airtight container to keep fresh.
Topping Suggestions
Elevate your brookies with these delicious additions:
- Sea Salt Flakes: A sprinkle for a sweet-salty contrast.
- Chopped Nuts: Walnuts or pecans for crunch.
- Caramel Drizzle: Pairs with the chocolate for extra decadence.
- Whipped Cream: A dollop for a creamy touch.
- Sprinkles: Fun and colorful for kids or parties.
- Espresso Powder: A pinch on the drizzle for a mocha vibe.
How to Store & Reheat
- Storage:
- Store brookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Tip: Layer with parchment paper to prevent sticking, especially with the drizzle.
- Freezing:
- Freeze cut squares in a freezer-safe container for up to 3 months. Wrap individually in plastic wrap for easy grabbing.
- Tip: Thaw at room temperature for 1–2 hours or overnight in the fridge.
- Reheating:
- Microwave: Warm individual squares for 10–15 seconds for a gooey texture.
- Oven: Reheat at 300°F (150°C) for 5–7 minutes for a freshly baked feel.
- Tip: Serve warm with ice cream for a dessert-like experience.
What to Serve with Sourdough Brown Butter Brookies
Pair these brookies with these sides or beverages for a complete treat:
- Vanilla Ice Cream: Melts into the warm brookies for pure bliss.
- Fresh Berries: Strawberries or raspberries for a tart contrast.
- Hot Coffee: Enhances the chocolate and brown butter notes.
- Cold Milk: A classic pairing for cookies and brownies.
Ingredient Substitutions Recap
For quick reference, here’s how substitutions affect the recipe:
- Butter → Vegan Butter: Dairy-free, similar richness.
- Sourdough Discard → Flour + Water: Mimics texture, loses tang.
- Cocoa Powder → Dutch-Processed: Smoother, darker chocolate flavor.
- Chocolate Chips → White Chocolate: Sweeter, creamier pockets.
- Eggs → Flax Eggs: Vegan-friendly, slightly denser texture.
FAQs
How can I make gluten-free brookies ?
Use a 1:1 gluten-free flour blend for both layers and ensure all other ingredients (like baking powder) are gluten-free. The texture may be slightly different but still delicious.
Can I use a different pan size for brookies ?
Yes! An 8×8-inch pan will yield thicker brookies (bake 5–10 minutes longer), while a 9×13-inch pan will make thinner ones (reduce baking time by 5 minutes). Adjust baking time and check for doneness.
How do I know when the brookies are done?
The edges should be set, and a toothpick inserted in the center should have moist crumbs (not wet batter). Check at 30 minutes to avoid overbaking, as the center should stay fudgy.
Can I make these brookies without sourdough discard?
Yes! Replace the discard with ¼ cup flour + ¼ cup water (for each layer) mixed with a pinch of yeast, let sit 4–6 hours, or increase flour by ¼ cup and liquid (cream or water) by 2 tbsp. You’ll lose the tangy flavor but retain the texture.
Sourdough Brown Butter Brookies with Chocolate Drizzle: The Ultimate Dessert Hybrid
Indulge in these sourdough brown butter brookies, a perfect blend of fudgy brownies and chewy cookies, topped with a chocolate drizzle. Ready in 60 minutes, ideal for dessert lovers!
Ingredients
- ½ cup 113 g salted butter, browned
- ½ cup 110 g brown sugar
- ¼ cup 55 g granulated sugar
- 1 egg room temperature
- ½ cup 145 g sourdough discard
- 1 tbsp 15 g heavy cream, room temperature
- 1 tsp 4 g vanilla extract
- 1 cup + 6 tbsp 170 g all-purpose flour
- ½ tsp 3 g baking soda
- ½ tsp 2 g baking powder
- Pinch of salt
- ¾ cup 150 g chocolate chips
- 1 cup 226 g salted butter
- ½ cup + 2 tbsp 70 g cocoa powder
- 6 oz dark chocolate chips
- 2 tbsp 21 g olive oil
- 2 eggs + 1 egg yolk room temperature
- ¾ cup 170 g brown sugar
- ¾ cup 150 g granulated sugar
- ½ cup 145 g sourdough discard, room temperature
- 2 tsp 8 g vanilla extract
- ½ cup + 1 tbsp 70 g all-purpose flour
- ½ tsp 3 g salt
- ¾ cup 150 g chocolate chips or chocolate chunks
- ½ cup melted chocolate
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper. Brown the butter for the cookie layer, then let it cool slightly.
- For the cookie layer, mix browned butter, brown sugar, and granulated sugar. Add egg, sourdough discard, heavy cream, and vanilla, mixing well. Stir in flour, baking soda, baking powder, salt, and chocolate chips. Set aside.
- For the brownie layer, melt butter with cocoa powder and dark chocolate chips, stirring until smooth. Mix in olive oil, eggs, egg yolk, brown sugar, granulated sugar, sourdough discard, and vanilla. Fold in flour, salt, and chocolate chips.
- Spread the brownie layer evenly in the pan, then dollop the cookie dough on top, spreading gently to create a marbled effect. Bake for 30-35 minutes until set but still fudgy.
- Let cool, then drizzle with melted chocolate. Cut into squares and serve.
These Sourdough Brown Butter Brookies with Chocolate Drizzle are the ultimate dessert hybrid, blending the fudgy decadence of brownies with the chewy comfort of cookies. The nutty brown butter, tangy sourdough, and rich chocolate create a treat that’s as sophisticated as it is indulgent. Whether you’re baking for a special occasion or just craving something sweet, these brookies are sure to impress. Try them with your favorite toppings, share with friends, and let me know how they turn out in the comments below. Happy baking, and enjoy every gooey, chocolatey bite!
