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Sourdough Brown Butter Brookies with Chocolate Drizzle

Indulge in the delightful fusion of chewy brownies and soft, gooey cookies, enhanced by a rich chocolate drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, browned Brown the butter until golden and nutty in aroma.
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup sourdough starter
Add-ins
  • 1 cup chocolate chips For mixing into the batter.
  • 1/2 cup chocolate for drizzle Melt for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a baking pan by greasing it or lining it with parchment paper.
  2. In a small saucepan over medium heat, melt the unsalted butter and cook until it turns golden-brown and fragrant.
  3. In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended.
  4. In another bowl, mix the browned butter with brown sugar and granulated sugar until smooth. Add vanilla extract and the egg, mixing until just combined. Incorporate the sourdough starter.
  5. Slowly mix the dry ingredients into the wet ingredients until just incorporated. Stir in the chocolate chips.
Baking
  1. Pour half of the batter into the prepared baking pan, spreading it evenly. Add dollops of the remaining batter on top.
  2. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Finishing Touch
  1. While the brookies cool, melt 1/2 cup of chocolate in the microwave, stirring until smooth. Drizzle over the cooled brookies.
  2. Cut into squares and serve. Enjoy your delicious Sourdough Brown Butter Brookies with Chocolate Drizzle!

Notes

Store brookies in an airtight container at room temperature for 3-4 days. They can also be frozen for up to three months. To reheat, bake at 300°F for about 10 minutes or microwave until warm.