Fudgy Sourdough Brookies (Chocolate Chip Cookie Brownie Bar)

Picture this: a chocolatey sourdough brownie topped with gooey sourdough chocolate chip cookie dough. This results in the most incredible fudgy sourdough brookies! They’re chewy and rich and have just a hint of tang that makes them irresistible.

If you bake with sourdough, you probably have extra discard on hand. Instead of tossing it, why not use it to create a dessert that’s both indulgent and resourceful? The sourdough discard adds depth of flavor and makes these brookies extra soft and chewy.

What is a sourdough brookie?

A sourdough brookie is a mix of a sourdough brownie and a sourdough chocolate chip cookie. It has a bottom layer of brownie dough topped with chocolate chip cookie dough and baked into a tray bake. Half brownie and half cookie dough for the perfect comfort dessert.

Why you will love this recipe:

Fudgy and gooey: for those of you who like your brownie and cookies soft and chewy, these brookies are perfect for you.

Easy to make: You can whip the dough in minutes, layer it, and bake.

Comfort dessert: nothing is more delicious and comforting than a rich brownie and soft chocolate chip cookie in one dessert bar.

Sourdough goodness: take these brookies to the next level by adding your sourdough discard. It will make the dough super soft and tender and give it a slight interesting tang.

How to make sourdough brookies

Make the brownie

• Preheat your oven to 350°F (176°C).
• With your stand mixer (or hand mixer) cream the softened butter and sugars until it resembles a wet sand texture.
• Add the eggs and vanilla extract and mix until fluffy and lighter in colour.
• Add the sourdough discard but switch to using a spatula and not your mixer anymore. This will insure a light dough. Mix with the spatula until well combined.
• Mix in the cacao powder.
• Start incorporating the flour, baking soda, and salt. Mix until well incorporated.
• The brownie dough should be thick but soft.
• Line your baking pan (preferably metal) with parchment paper. I used a 10” x 8”.
• Put the dough in the pan and spread it evenly with the spatula.

Make the cookie dough

• With your stand mixer (or hand mixer) cream the softened butter and sugars until it resembles a wet sand texture.
• Add the eggs and vanilla extract and mix until fluffy and lighter in colour.
• Add the sourdough discard but switch to using a spatula and not your mixer anymore. Mix with the spatula until well combined.
• Start incorporating the flour, baking soda, and salt. Mix until well incorporated.
• Add the chocolate chips and fold them into the dough with your spatula.
• As with the brownie dough, the cookie dough should be thick but soft.
• Layer the cookie dough on top of your brownie with your spatula.
• Bake the brookie for 30 to 40 minutes at 350°F (176°C). The centre of the cake should be set but not completely firm. The top should have a nice golden brown crust.
• Optional step: 5 minutes before finishing baking, sprinkle a few small chunks of chocolate for extra crunch and chocolatey delight.
• Let the brownie cool off completely before slicing.
• Slice it into your desired size bars.
• Serve plain or with a scoop of vanilla ice cream.

Note: if you use a non-metal pan the brookie might take longer to bake (about 40 minutes).

How to store the brookies

These sourdough brookies can be stored in an airtight container for up to a week but you can also freeze them for up to a month. Just thaw them at room temperature before using.

Try more chocolate sourdough discard desserts

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