Sourdough German Chocolate Brownies

One of my favorite classic desserts has to be a rich, fudgy thick brownie. What can take the perfect brownie and elevate it even more? German chocolate frosting. I came up with this dessert years ago because I wanted brownies and my husband wanted me to make German Chocolate Cake. Naturally, I compromised and came up with the ultimate treat that has been a favorite among the whole family- Sourdough German Chocolate Brownies. With a rich chocolate brownie base and a caramelized frosting packed with toasted coconut and pecans, I hope your family loves this recipe just as much as mine does.

Why You’ll Love This Recipe:

Imagine the fudgiest, glossiest brownie you’ve ever had — now add sourdough discard for depth and chew, melty chocolate throughout, and a gooey coconut-pecan custard on top. It’s a love letter to German chocolate cake with a rebellious brownie twist. Nostalgic, indulgent, and oh-so good.

Whip this up same day or refrigerate the brownie base for fermentation- regardless the way you choose to bake this the results are guaranteed to be delicious.

The other great thing? I use simple ingredients easily on hand such as chocolate chips to make the base. No need to buy any specific ingredient to mix these up!

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Tools You’ll Need:

• 9x9-inch baking pan- I love this pan from USA Bakeware linked here

  
  

• Parchment paper- to line pan to avoid burning and for a clean release

  
  

• 2 medium sized pots- for chocolate base and frosting

  
  

• Mixing bowls- to mix wet and dry ingredients

  
  

• Whisk + spatula- to mix ingredients for brownie and frosting. To spread frosting and batter evenly

  
  

• Hand mixer (optional)- for mixing brownie batter

Gather Your Ingredients:

• Butter – creates a soft and fudgy texture and that shiny crackly top we love for brownies. Creates base for custardy frosting.

  
  

• Semi-Sweet Chocolate Chips – melted into the brownie base for extra rich chocolate flavor and folded into the batter for pockets of goodness.

  
  

• Dutch-process cocoa powder- gives brownie a deep chocolate flavor and more dramatic color. You can substitute with non Dutch process cocoa powder but brownie may not be as rich.

  
  

• Sourdough discard – provides the wild yeast that helps break down and ferment the gluten and phytic acid in the flour.

  
  

• Eggs –binds the brownies together and provides a natural gentle rise.

  
  

• White Granulated Sugar – provides sweetness and moisture and creates that crackly top we love!

  
  

• Brown sugar – adds chewiness to brownie and caramelized depth of flavor. Works to caramelize German Chocolate frosting.

  
  

• Vanilla extract – boosts chocolate flavor and balances bitterness of the chocolate. Elevates frosting.

  
  

• All-purpose flour- provides structure and stability to the brownie.

  
  

• Espresso powder (optional)- provides depth and elevates chocolate flavor. I love the espresso powder from King Arthur Baking linked here.

  
  

• Egg yolks – thicken and enrich German Chocolate frosting

  
  

• Evaporated milk – works to make creamy texture for frosting. Do not use sweetened condensed milk.

  
  

• Salt – balances sweetness of brownie.

  
  

• Shredded sweetened coconut – makes iconic German Chocolate frosting and texture. you can use unsweetened shredded coconut but frosting may not be as sweet.

  
  

• Chopped Pecans- Gives frosting that buttery toasty flavor and crunchy contrast that everyone loves with German Chocolate frosting.

  
  

  

  
  

Sourdough German Chocolate Brownies

Wet Ingredients:

• 3/4 cup unsalted butter (170g)

• 2/3 cup semi-sweet chocolate chips (113g)

• 1/2 cup Dutch-process cocoa powder (42g)

• 1/2 teaspoon instant espresso powder (optional)

• 1 1/2 cups granulated sugar (300g)

• 1/4 cup brown sugar, packed (50g)

• 1/2 cup sourdough discard (100% hydration) (120g)

• 3 large eggs (150g)

• 1 teaspoon vanilla extract (5g)

Dry Ingredients:

• 1 cup all-purpose flour (125g)

• 1 teaspoon salt (5g)

Mix-In's:

• 1 cup semi-sweet chocolate chips, for folding in (175g)

  
  

Instructions:

1. In a saucepan, melt the butter and 2/3 cup (113g) semi-sweet chocolate chips. Once mixture is melted completely, whisk in cocoa powder and espresso powder.

   

2. Pour the chocolate mixture into a large bowl and allow to cool slightly. Add sourdough discard, white sugar, brown sugar and vanilla to chocolate mixture. Whisk or mix on low with hand beaters to combine.

   
   

3. Add in eggs and mix into batter.

   
   

4. Add flour, salt, and chocolate chips to the batter and fold or mix until batter is just combined and no flour streaks remain. Be careful not to overmix brownie batter.

   
   

   Long Ferment Option: Cover bowl with plastic and refrigerate overnight for optimal fermentation. Remove from refrigerator and allow batter to rest 30 minutes to warm up slightly before transferring to pan.

   

   
   

5. Preheat oven to 350 F (175°C). Line a 9x9-inch pan with parchment paper and lightly spray with cooking oil.

   
   

6. Bake brownie at 350°F (175°C) for 32–36 minutes, until edges are set and center has moist crumbs.

   
   

7. Cool brownie completely before frosting. While brownie cools, prepare frosting.

   

German Chocolate Frosting

• 1/2 cup unsalted butter (113g)

• 1 cup brown sugar (200g)

• 3 large egg yolks (54g)

• 1 cup evaporated milk (240g)

• 1 teaspoon vanilla extract (5g)

• 1 1/2 cups sweetened shredded coconut (135g)

• 1 1/2 cups chopped pecans (150g)

• pinch of salt

1. In a medium pot over medium heat, whisk together butter, brown sugar, egg yolks, vanilla, and evaporated milk.

   
   

   

   
   

2. Cook mixture whisking constantly over medium heat for ten minutes. If pot starts to boil over, lower heat slightly. Mixture should be thickened and caramelly.

   
   

3. Remove custard from heat and stir in shredded sweetened coconut and chopped pecans.

   

   
   

4. Allow frosting to cool slightly for about ten minutes, then spread evenly over cooled brownies.

   
   

5. Refrigerate frosted brownie to allow frosting to set up completely- at least two hours.

   
   

6. If desired, melt 1/4 cup additional chocolate chips in microwave safe dish with 2 teaspoons coconut oil for 30 seconds. Stir until smooth and drizzle over top of brownie. Allow to chill to set.

   
   

7. Once frosting has completely set up, remove brownies gently with parchment paper from pan and slice to serve. Enjoy!

   

FAQ's:

Can I long-ferment the batter?

Yes! It enhances the chocolate complexity. Chill it covered for up to 16 hours before baking.

Can I make the frosting ahead of time?

Totally. Store up to 3 days in the fridge — just bring to room temp before spreading.

Can I double the recipe?

Absolutely. Use a 9x13-inch pan and bake for 40-45 minutes or edges are set.

Can I freeze these?

Unfrosted: yes, up to 2 months. Frosted: okay for 1–2 weeks if tightly wrapped (texture will soften).

Should I toast the pecans?

You can! But it isn't necessary.

Yields 9 brownies

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