Sourdough Discard Brookies (Chocolate Chip Cookie Brownie Bar)
If a sourdough brownie and a sourdough chocolate chip cookie had a baby they would make a sourdough brookie. An irresistible chewy and chocolatey tray bake dessert that will impress your family and friends.
Equipment
- Stand mixer (or hand mixer)
- spatula
- Baking pan (10''x8'')
Ingredients
For the brownie
- 1/3 cup sourdough discard approx. 90g
- 3/4 cup softened butter approx. 170g
- 2/3 cups granulated sugar approx. 133g
- 1/3 cup brown sugar approx. 66g
- 2 eggs
- 1 cup all-purpose flour approx. 120g
- 1/2 cup cacao powder (unsweetened) approx. 50g
- 1 tsp vanilla extract
- 1/2 tsp baking soda (bicarbonate of soda)
- a pinch of salt
For the cookie dough
- 1/3 cup sourdough discard approx. 90g
- 1/2 cup softened butter approx. 115g
- 3/4 cups brown sugar approx. 150g
- 1/4 cup granulated sugar approx. 50g
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour approx. 150g
- 1 cup chocolate chip cookies (milk or dark) approx. 170g
- 1/2 tsp baking soda (bicarbonate of soda)
- a pinch of salt
- a few chocolate chunks to decorate on top (optional)
Instructions
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.3/4 cup softened butter, 2/3 cups granulated sugar, 1/3 cup brown sugar
- Add the eggs and vanilla extract and mix until fluffy and lighter in colour.1 tsp vanilla extract, 2 eggs
- 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.1/3 cup sourdough discard
- Mix in the cacao powder.1/2 cup cacao powder (unsweetened)
- Start incorporating the flour, baking soda, and salt. Mix until well incorporated.1 cup all-purpose flour, 1/2 tsp baking soda (bicarbonate of soda), a pinch of salt
- 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.1/2 cup softened butter , 3/4 cups brown sugar, 1/4 cup granulated sugar
- Add the eggs and vanilla extract and mix until fluffy and lighter in colour.1 egg, 1 tsp vanilla extract
- Add the sourdough discard but switch to using a spatula and not your mixer anymore. Mix with the spatula until well combined.1/3 cup sourdough discard
- Start incorporating the flour, baking soda, and salt. Mix until well incorporated.1 1/4 cup all-purpose flour, 1/2 tsp baking soda (bicarbonate of soda), a pinch of salt
- Add the chocolate chips and fold them into the dough with your spatula.1 cup chocolate chip cookies (milk or dark)
- 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.a few chocolate chunks to decorate on top
- 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.
Notes
Note: I recommend using a metal baking pan for best result. If you choose a glass or ceramic baking pan, it might take longer to bake.
Nutrition
Serving: 67gCalories: 302kcalCarbohydrates: 39gProtein: 4gFat: 15g
Tried this recipe?Let us know how it was!