Sourdough Brown Butter Brookies with Chocolate Drizzle

Why You’ll Love These Sourdough Brown Butter Brookies

These sourdough brown butter brookies pair a fudgy chocolate brownie base with a chocolate-chip cookie layer and a final chocolate drizzle. Browned butter adds a toasted aroma, while sourdough discard is used in both batters. Let the bars cool before slicing so the layers hold together.

How the Brookie Layers Come Together

Make the cookie dough first, then prepare the brownie batter. Spread the brownie layer in the pan, add spoonfuls of cookie dough, and marble the top before baking. For another brownie-style dessert, try these banana pudding brownies.

How to Make Sourdough Brown Butter Brookies

1. Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper.
2. Brown the butter for the cookie layer, then let it cool a bit.
3. For the cookie layer: in a bowl mix the browned butter, brown sugar, and granulated sugar. Add the egg, sourdough discard, heavy cream, and vanilla. Stir until smooth. Add flour, baking soda, baking powder, salt, and chocolate chips. Mix gently and set aside.
4. For the brownie layer: melt the butter with the cocoa powder and dark chocolate chips, stirring until smooth. Let cool slightly. Stir in the olive oil, eggs, egg yolk, brown sugar, granulated sugar, sourdough discard, and vanilla. Fold in the flour, salt, and chocolate chips.
5. Spread the brownie batter evenly in the prepared pan. Dollop the cookie dough on top by spoonfuls. Spread gently to make a marbled look.
6. Bake 30–35 minutes. The brookies should be set on top but still fudgy inside.
7. Let cool in the pan. Drizzle with melted chocolate. Cut into squares and serve.

Ingredients

• ½ cup 113 g salted butter, browned
• ½ cup 110 g brown sugar
• ¼ cup 55 g granulated sugar
• 1 egg (room temperature)
• ½ cup 145 g sourdough discard
• 1 tbsp 15 g heavy cream, room temperature
• 1 tsp 4 g vanilla extract
• 1 cup + 6 tbsp (170 g all-purpose flour)
• ½ tsp 3 g baking soda
• ½ tsp 2 g baking powder
• Pinch of salt
• ¾ cup 150 g chocolate chips
• 1 cup 226 g salted butter
• 70 g cocoa powder ( ½ cup + 2 tbsp )
• 6 oz dark chocolate chips
• 2 tbsp 21 g olive oil
• 2 eggs + 1 egg yolk (room temperature)
• ¾ cup 170 g brown sugar
• ¾ cup 150 g granulated sugar
• ½ cup 145 g sourdough discard, room temperature
• 2 tsp 8 g vanilla extract
• ½ cup + 1 tbsp (70 g all-purpose flour)
• ½ tsp 3 g salt
• ¾ cup 150 g chocolate chips or chocolate chunks
• ½ cup melted chocolate

How to Serve Sourdough Brown Butter Brookies

Once cool, cut the brookies into squares and serve at room temperature. Add vanilla ice cream or whipped cream if you want a plated dessert; coffee or milk makes an easy pairing.

How to Store Sourdough Brown Butter Brookies

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap pieces well and freeze up to 2 months. Thaw in the fridge, then warm briefly if you want fresh-baked feel.

Tips for Sourdough Brown Butter Brookies

• Brown the butter slowly and watch it closely to avoid burning. Stop when it smells nutty and turns golden.
• Let melted chocolate and butter cool a bit before adding eggs to avoid cooking them.
• Do not overmix the batters; fold until just combined.
• Check doneness at 30 minutes. A toothpick should show a few moist crumbs, not wet batter.
• Use room temperature eggs and sourdough discard for better mixing.

Variations

• Add chopped nuts (walnuts or pecans) to the brownie or cookie layer for crunch.
• Swap dark chocolate chips for milk chocolate for a sweeter brookie.
• Use browned butter in the brownie for a deeper nutty flavor.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
The recipe is written for sourdough discard. Active starter may change the texture and rise, so results can differ.

Can I use a different pan size?
Yes, but the batter depth and baking time will change. Begin checking early in a wider pan and allow more time in a smaller, deeper pan.

Can I skip the chocolate drizzle?
Yes. It is a finishing touch; the brownie and cookie layers are baked together without it.

Can I use unsalted butter?
Yes. The recipe lists salted butter, so taste the batters and adjust the salt if using unsalted.

How do I know when the brookies are done?
The top should look set and slightly cracked. A toothpick in the center should show moist crumbs rather than wet batter.

Sourdough Brown Butter Brookies with Chocolate Drizzle

Print Recipe

Rich brookies combining chewy brownie and soft cookie with a nutty brown butter flavor and a shiny chocolate drizzle.

• Total Time: 50 minutes
• Yield: 16 servings

Ingredients

• ½ cup (113 g) salted butter, browned
• ½ cup (110 g) brown sugar
• ¼ cup (55 g) granulated sugar
• 1 egg (room temperature)
• ½ cup (145 g) sourdough discard
• 1 tbsp (15 g) heavy cream, room temperature
• 1 tsp (4 g) vanilla extract
• 1 cup + 6 tbsp (170 g) all-purpose flour
• ½ tsp (3 g) baking soda
• ½ tsp (2 g) baking powder
• Pinch of salt
• ¾ cup (150 g) chocolate chips
• 1 cup (226 g) salted butter
• 70 g cocoa powder (½ cup + 2 tbsp)
• 6 oz dark chocolate chips
• 2 tbsp (21 g) olive oil
• 2 eggs + 1 egg yolk (room temperature)
• ¾ cup (170 g) brown sugar
• ¾ cup (150 g) granulated sugar
• ½ cup (145 g) sourdough discard, room temperature
• 2 tsp (8 g) vanilla extract
• ½ cup + 1 tbsp (70 g) all-purpose flour
• ½ tsp (3 g) salt
• ¾ cup (150 g) chocolate chips or chocolate chunks
• ½ cup melted chocolate

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×9-inch pan with parchment paper.
2. Brown the butter for the cookie layer, then let it cool a bit.
3. In a bowl, mix the browned butter, brown sugar, and granulated sugar for the cookie layer.
4. Add the egg, sourdough discard, heavy cream, and vanilla. Stir until smooth.
5. Add flour, baking soda, baking powder, salt, and chocolate chips. Mix gently and set aside.
6. Melt the butter with the cocoa powder and dark chocolate chips for the brownie layer, stirring until smooth. Let cool slightly.
7. Stir in the olive oil, eggs, egg yolk, brown sugar, granulated sugar, sourdough discard, and vanilla.
8. Fold in the flour, salt, and chocolate chips.
9. Spread the brownie batter evenly in the prepared pan. Dollop the cookie dough on top by spoonfuls and spread gently for a marbled look.
10. Bake for 30–35 minutes until set on top but still fudgy inside.
11. Let cool in the pan, drizzle with melted chocolate, cut into squares, and serve.

Notes

Brown the butter slowly to avoid burning and let melted chocolate cool before adding eggs to avoid cooking them. Check doneness at 30 minutes with a toothpick.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian