Sourdough Pumpkin Brownies (with brown butter)
This Sourdough Pumpkin Brownie (with brown butter) is fudgy, decadent, and swirled with pumpkin blondie for the ultimate fall treat. The sourdough discard keeps them soft and chewy for days, the brown butter adds a warm nutty depth, and those pumpkin blondie swirls turn every slice into its own tiny pumpkin patch. Perfect for Halloween, Thanksgiving, or whenever you’re craving a little cozy chocolate pumpkin magic.
Equipment
- 9×9-inch baking pan - for baking the brownies.
- Parchment paper - to line your brownie pan for easy removal.
- Medium saucepan or pot - to brown the butter.
- Mixing bowls - to mix the brownie and blondie batter.
- Whisk - to mix the batter.
- Spatula - to spread the brownie and blondie batter.
- Toothpick or skewer - to swirl the batter to shape the pumpkins.
- Piping bag or Ziplock bag (optional) - to pipe green stems.
Ingredients
Fudge Brownie Base:
- 1/2 cup (113g) unsalted butter, browned
- ⅔ cup (113g) semi-sweet chocolate chips
- ½ cup (42g) Dutch-process cocoa powder or any cocoa powder
- ¼ tsp espresso powder (optional)
- 1 ½ cups (300g) granulated white sugar
- ¼ cup (50g) brown sugar
- ½ cup (120g) sourdough discard
- 1 tsp vanilla extract
- 3 (150g) eggs
- 1 cup (125g) all-purpose flour
- 1 tsp (5g) sea salt
Pumpkin Blondie Filling:
- 1/4 cup (50g) unsalted butter, browned
- 2 Tbsp (25g) brown sugar
- 6 Tbsp (75g) granulated white sugar
- 1 egg yolk
- ¼ cup (60g) sourdough discard
- ¼ cup (50g) 50 g pumpkin purée, blotted dry
- 1 ½ tsp vanilla extract
- ½ cup (70g) all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cardamom
- ¼ tsp salt
- Maldon flaky sea salt for garnish
- 2–3 drops orange food coloring optional
- 2-3 drops green food coloring optional
Instructions
Step 1: Brown the Butter
- In a medium sized pot, melt your butter (3/4 cup or 170g total) over medium heat. Allow to gently cook, whisking occasionally until the butter is a deep golden brown with small amber flecks.1/2 cup (113g) unsalted butter, browned, 1/4 cup (50g) unsalted butter, browned
- Remove from heat immediately and measure out out 1/4 cup or 50 g of the browned butter into a separate bowl for the blondie.
Step 2: Mix the Brownie Base
- Return the pot with the 1/2 cup (115g) of browned butter to the stove and on low heat, add the chocolate chips, cocoa powder, and espresso powder to the pot. Whisk on low heat until the chocolate has just fully melted and all of the ingredients are fully incorporated.⅔ cup (113g) semi-sweet chocolate chips, ½ cup (42g) Dutch-process cocoa powder, ¼ tsp espresso powder (optional)
- Transfer from heat as soon as the chocolate has melted, then pour into a bowl to finish the brownies. Whisk in granulated sugar, brown sugar, sourdough discard, eggs and vanilla.1 ½ cups (300g) granulated white sugar, ¼ cup (50g) brown sugar, ½ cup (120g) sourdough discard, 3 (150g) eggs, 1 tsp vanilla extract
- Whisk the brownie batter until shiny and cohesive.
- Fold in flour and salt just until no streaks remain, try not to overmix at this point you just want the flour incorporated.1 cup (125g) all-purpose flour, 1 tsp (5g) sea salt
- Set aside the brownie batter while you mix your pumpkin blondie base.
Step 3: Mix the Pumpkin Blondie Batter
- In the bowl you set aside with the 1/4 cup browned butter, add the brown and white sugar. Whisk to combine.2 Tbsp (25g) brown sugar, 6 Tbsp (75g) granulated white sugar
- Add egg yolk, sourdough discard, vanilla, and pumpkin purée to the bowl, and whisk until combined.1 egg yolk, ¼ cup (60g) sourdough discard, 1 ½ tsp vanilla extract, ¼ cup (50g) 50 g pumpkin purée, blotted dry
- Add in your flour, salt, cinnamon, nutmeg, ginger, and cardamom. Mix until just combined and no streaks remain; avoid overmixing at this point or the blondie will be cakey.½ cup (70g) all-purpose flour, 1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp salt, ⅛ tsp ground cardamom
- Set aside 1/8 cup of batter, and add a little green food coloring to make the pumpkin stems. Stir it really well, and transfer to a piping or ziplock bag. Set aside for later.2-3 drops green food coloring
- If you want a more orange color to the pumpkin layer, add a little bit of orange food coloring to the pumpkin blondie and mix it really well to incorporate the food color. Set aside.2–3 drops orange food coloring
- Overnight Fermentation Option: If you want to ferment this brownie and blondie batter, cover with plastic and refrigerate overnight. When you're ready to bake your brownie, allow to rest at room temperature for about an hour to warm up. Stir with a spatula after batter has come to room temperature, and proceed with baking. You can do this with the pastry bag as well with green batter, just allow to warm up and use your hands to gently squeeze and warm before you pipe.
Step 4: Assemble the Brownies
- Preheat your oven to 350 °F (175 °C) . Line a 9x9 metal pan with parchment paper, then lightly spray with cooking oil.
- Spread half the brownie batter at the bottom of the pan, making sure its spread to the edges of the pan.
- Spread 2/3 of the pumpkin blondie batter to the center, spreading a thin layer of the blondie batter on top of the brownie batter.
- Layer the rest of the brownie batter on top of the blondie, spreading the brownie batter to the edges.
- Drop small spoonfuls of the remaining pumpkin blondie on top of the brownie, spreading to form little ovals.
- Using a toothpick or skewer, draw lines up through the pumpkins to create little brown lines giving definition to the pumpkin.
- Grab the bag with the green batter, and cut a very small piece off of the tip.
- Pipe little green stems and vines on the pumpkins.
Step 5: Bake the Brownies
- Bake at 350 °F (175 °C) for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan before slicing. Cover with plastic and refrigerate to allow the brownie to setup if you want it extra firm.
- Top brownie with flaky sea salt for extra flavor (you don't have to but it's so delicious).Maldon flaky sea salt
- Cut brownie into 9 even sections and enjoy!