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Sourdough German Chocolate Brownies

If you love German chocolate cake but never pass up a good brownie, these Sourdough German Chocolate Brownies are the best of both worlds. They start with a rich, fudgy brownie loaded with chocolate and are topped with a thick, gooey coconut pecan filling that tastes just like the cake.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Servings 9

Equipment

  • 9×9-inch baking pan - to bake your brownies. I love this pan 9x9 pan from USA Bakeware.
  • Parchment paper - to line your brownie pan for easy removal.
  • Medium sized pot - for the German chocolate frosting.
  • Mixing bowls - to mix the brownie batter and chocolate drizzle.
  • Whisk - to mix the batter and frosting.
  • Spatula - to spread the brownie batter and German chocolate frosting.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Oven safe metal clips (optional) - for holding the parchment down to the pan. I love these metal clips that are heat safe and keep my parchment from sliding around.
  • Ziplock or pastry bag (optional) - for the chocolate drizzle.

Ingredients
  

Brownie Base

  • 1/2 (113g) cup unsalted butter
  • 1/2 (120g) cup semi-sweet chocolate chips
  • 1/2 (42g) cup unsweetened cocoa powder
  • 1 1/2 (300g) cups granulated white sugar
  • 1/4 (50g) cup brown sugar
  • 1/2 (120g) cup sourdough discard
  • 3 eggs
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 (125g) cup all-purpose flour
  • 1 1/2 tsp fine sea salt

German Chocolate Frosting:

  • 1/2 (113g) cup unsalted butter
  • 1 (200g) cup brown sugar
  • 3 egg yolks
  • 1 (240g) cup evaporated milk
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1 1/2 (135g) cups sweetened shredded coconut
  • 1 1/2 (150g) cups chopped pecans

Chocolate Ganache Drizzle:

  • 1/4 (60g) cup semi-sweet chocolate chips
  • 2-3 Tbsp heavy cream

For Garnish:

  • Flaky sea salt

Instructions
 

Step 1: Mix the Batter

  • Preheat your oven to 350°F (175°C). Line a 9x9 metal pan with parchment paper, leaving some overhang so the brownies are easy to lift out after chilling. I like to use metal clips to hold my parchment in place. Lightly spray with cooking oil.
  • In a medium saucepan or microwave-safe bowl, melt the butter until just melted.
    1/2 (113g) cup unsalted butter
  • Add the semi-sweet chocolate chips and cocoa powder to the melted butter. Whisk over low heat, or microwave in short bursts, until the chocolate has just melted and the mixture is smooth.
    1/2 (120g) cup semi-sweet chocolate chips, 1/2 (42g) cup unsweetened cocoa powder
  • Transfer from heat as soon as the chocolate has melted if you used a pot, then pour the mixture into a mixing bowl.
  • Whisk in the granulated sugar, brown sugar, sourdough discard, eggs, and vanilla extract until the brownie batter is shiny and smooth.
    1 1/2 (300g) cups granulated white sugar, 1/4 (50g) cup brown sugar, 1/2 (120g) cup sourdough discard, 3 eggs, 1 tsp vanilla extract
  • Add the flour, cornstarch, and salt to the brownie batter, and mix just until no streaks remain. Try not to overmix at this point or the brownies will be tough. You just want the flour incorporated.
    2 tsp cornstarch, 1 (125g) cup all-purpose flour, 1 1/2 tsp fine sea salt
  • Sourdough Discard Swap Option: If you don't have sourdough discard, add the extra flour and milk at this time and mix it into the brownie batter.
  • Spread the brownie batter into the prepared 9x9 pan, making sure it reaches the edges. Smooth the top with a spatula.
  • Overnight Fermentation Option: If you want to ferment this brownie batter, cover with plastic and refrigerate overnight in the pan. When you're ready to bake your brownie, allow to rest at room temperature for about an hour to warm up then bake as instructed.

Step 2: Bake the Brownies

  • Transfer the brownies to the hot oven, and bake at 350°F for 35-40 minutes, or until the edges are set, the center no longer jiggles, and a toothpick inserted in the center comes out with moist fudgy crumbs.
  • Do not bake until the toothpick comes out completely clean. These brownies are meant to be fudgy and will continue to set as they cool. Baking time my vary on your oven, my brownies are done anywhere between 35-40 minutes.
  • Cool the brownies completely in the pan before frosting.
  • For the cleanest brownie texture, you can refrigerate the cooled brownie for 30–60 minutes before frosting.

Step 3: Make the German Chocolate Frosting

  • Chop the pecans for the frosting. Set aside for later.
    1 1/2 (150g) cups chopped pecans
  • In a medium saucepan or pot, add the butter and melt it on low heat.
    1/2 (113g) cup unsalted butter
  • When the butter has fully melted, add the brown sugar, egg yolks, and evaporated milk. Cook the frosting over medium heat stirring constantly to avoid the frosting from burning.
    1 (200g) cup brown sugar, 3 egg yolks, 1 (240g) cup evaporated milk
  • The frosting will bubble and get thick then thin slightly. Cook for 10-12 minutes then remove from the heat.
  • Add the shredded coconut, chopped pecans, vanilla, and salt to the frosting.
    1 tsp vanilla extract, 1/8 tsp sea salt, 1 1/2 (135g) cups sweetened shredded coconut
  • Allow the frosting to cool for a few minutes, then pour on top of the brownie and spread the frosting evenly over the brownie to meet the pan edges.
  • Transfer the pan to the refrigerator, and chill for at least 2 hours or until the frosting is set. I prefer to allow the brownie to chill overnight for it to set up cleanly and for the easiest cuts.

Step 4: Add the Chocolate Ganache Drizzle

  • In a small microwave safe bowl, add the chocolate chips and heavy cream.
    1/4 (60g) cup semi-sweet chocolate chips, 2-3 Tbsp heavy cream
  • Microwave the chocolate chips and cream for 30 seconds, and whisk well. The drizzle should be smooth and drizzle slowly from the whisk. If the ganache is too thick, add the cream in teaspoons to reach the desired consistency and whisk well.
  • Transfer the ganache to a Ziplock or or pastry bag, and cut off 1/8 inch of the end off the bag.
  • Drizzle the ganache over the top of the bars in a zigzag motion, then sprinkle the top with flaky sea salt (if using).
    Flaky sea salt
  • Return the bar to the refrigerator for another 30 minutes to allow the ganache drizzle to set.
  • Use the parchment paper to lift the brownies out of the pan. Slice the brownies in 3 rows, then cut the other direction in thirds.
  • For the cleanest cuts, wipe the knife with a hot wet paper towel between slices.
  • Yields 9 German chocolate brownies

Notes

How to Store:
Refrigerator- Keeps up to 5 days in an airtight container in the refrigerator. For the best texture, let them sit at room temperature for 10–15 minutes before serving. Because the frosting has egg yolk it's best to keep cold.
Freezer- You can freeze the unfrosted brownies by wrapping them tightly and freezing for up to 2 months. Thaw in the refrigerator overnight, then frost as directed. Chill and enjoy!

Nutrition

Serving: 1brownieCalories: 875kcalCarbohydrates: 105gProtein: 11gFat: 48g
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