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Sourdough Cosmic Brownies Recipe

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4.2 from 77 reviews

These Sourdough Cosmic Brownies combine a rich, fudgy texture with the unique tang and moisture from sourdough starter, topped with a luscious chocolate ganache and colorful mini M&Ms for a nostalgic cosmic brownie twist. Perfectly baked to a crackly top and chewy inside, they offer an irresistible balance of deep chocolate flavor and a fun, candy-coated crunch.

  • Total Time: 3 hours 50 minutes
  • Yield: 16 squares

Ingredients

Sourdough Brownies – Dry Ingredients

  • 150 g All Purpose Flour
  • 380 g White Sugar
  • 65 g Cocoa Powder
  • 3 g Salt
  • 3 g Baking Powder
  • 125 g Semi-Sweet Chocolate Chips

Sourdough Brownies – Wet Ingredients

  • 130 g Butter, melted
  • 2 Large Eggs (about 70 g each; if using small eggs add 3)
  • 5 g Vanilla Extract
  • 120 g Sourdough Starter (active or discard)

Chocolate Ganache Topping

  • 130 g Heavy Whipping Cream
  • 250 g Semi-Sweet Chocolate Chips
  • 100 g Mini M&Ms or candy coated chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 160°C (320°F). Prepare a 9″ x 9″ brownie pan by either greasing it with butter or lining it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, white sugar, cocoa powder, salt, and baking powder until fully combined. This ensures even distribution of leavening and flavor.
  3. Coat Chocolate Chips: Add the 125 g of semi-sweet chocolate chips to the dry mixture and gently stir to coat them thoroughly in the flour mixture, which helps prevent them from sinking during baking.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and sourdough starter until smooth and well combined, preparing the moist base for the brownie batter.
  5. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredient bowl. Using a spatula, gently fold the mixture together until just combined. The batter will be thick, which is intended for a fudgy texture.
  6. Fill Pan and Bake: Transfer the thick brownie batter evenly into the prepared pan, pushing it out towards the edges. Bake in the preheated oven for 35 minutes. Check doneness by inserting a toothpick; it should come out wet with some crumbs, and the top should appear crackly and set.
  7. Cool Brownies: Remove the brownies from the oven and let them cool for about one hour at room temperature before adding the ganache topping to ensure it sets properly.
  8. Prepare Ganache: For the ganache, place 250 g of semi-sweet chocolate chips and 130 g of heavy whipping cream in a microwave-safe jug. Microwave on high for 1 minute and 30 seconds. Carefully remove, then whisk vigorously until the mixture becomes smooth and glossy.
  9. Apply Ganache and Decorate: Pour the glossy ganache evenly over the cooled brownies. Immediately scatter 100 g of mini M&Ms on top for a colorful, classic cosmic brownie look.
  10. Chill and Serve: Place the brownies in the refrigerator for at least 2 hours to allow the ganache to fully set. Once set, slice into squares and serve.

Notes

  • You can use either active sourdough starter or sourdough discard in this recipe; both work well.
  • Ensure your sourdough starter is not too thick to avoid streaks of baked starter in the brownies for better texture and aesthetics.
  • For best results, use large eggs around 70 g each; if using small eggs, add an extra egg to compensate.
  • You can grease the pan or use parchment paper based on convenience and preference.
  • Check the brownies at 35 minutes, but oven times may vary, so watch for a crackly top and a moist toothpick test.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/sourdough-cosmic-brownies-recipe/