Sourdough German Chocolate Brownies
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.
Equipment
- 9x9 baking pan
- Parchment paper to line pan
- 2 Medium sized pots
- 2 Mixing bowls
- Whisk
- Spatula
- Hand mixer optional
Ingredients
Sourdough German Chocolate Brownies
Wet Ingredients:
- 3/4 cup (170g) unsalted butter
- 2/3 cup (113g) semi-sweet chocolate chips
- 1/2 cup (42g) Dutch-process cocoa powder
- 1/2 teaspoon espresso powder optional
- 1 1/2 cup (300g) granulated white sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120g) sourdough discard 100% hydration, unfed or past peak
- 3 (150g) large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 1 teaspoon (5g) sea salt
- 1 cup (175g) semi-sweet chocolate chips for folding in
German Chocolate Frosting:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) brown sugar
- 3 (54g) egg yolks
- 1 cup (240g) evaporated milk do not substitute with sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 1/2 cups (135g) shredded sweetened coconut
- 1 1/2 cups (150g) chopped pecans
Chocolate Drizzle (optional):
- 1/4 cup semi-sweet chocolate chips
- 2 teaspoons organic coconut oil
Instructions
Mix Brownie Batter:
- 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.3/4 cup (170g) unsalted butter, 2/3 cup (113g) semi-sweet chocolate chips, 1/2 cup (42g) Dutch-process cocoa powder, 1/2 teaspoon espresso powder
- 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.1 1/2 cup (300g) granulated white sugar, 1/4 cup (50g) brown sugar, packed, 1/2 cup (120g) sourdough discard, 1 teaspoon vanilla extract
- Add in eggs and mix into batter.3 (150g) large eggs
- 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.1 cup (125g) all-purpose flour, 1 teaspoon (5g) sea salt, 1 cup (175g) semi-sweet chocolate chips
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.
Bake Brownies:
- Preheat oven to 350 F (175°C). Line a 9x9-inch pan with parchment paper and lightly spray with cooking oil.
- Bake brownie at 350°F (175°C) for 32–36 minutes, until edges are set and center has moist crumbs.
- Cool brownie completely before frosting. While brownie cools, prepare frosting.
Make German Chocolate Frosting:
- In a medium pot over medium heat, whisk together butter, brown sugar, egg yolks, vanilla, and evaporated milk.1/2 cup (113g) unsalted butter, 1 cup (200g) brown sugar, 3 (54g) egg yolks, 1 cup (240g) evaporated milk, 1 teaspoon vanilla extract, 1/8 teaspoon sea salt
- 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.
- Remove custard from heat and stir in shredded sweetened coconut and chopped pecans.1 1/2 cups (135g) shredded sweetened coconut, 1 1/2 cups (150g) chopped pecans
- Allow frosting to cool slightly for about ten minutes, then spread evenly over cooled brownies.
- Refrigerate frosted brownie to allow frosting to set up completely- at least two hours.
- 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.1/4 cup semi-sweet chocolate chips, 2 teaspoons organic coconut oil
- Once frosting has completely set up, remove brownies gently with parchment paper from pan and slice to serve. Enjoy!