Brown Butter Sourdough Brookies
These Brown Butter Sourdough Brookies are the ultimate soft, fudgy, and decadent dessert, featuring layers of rich brown butter sourdough brownie batter and chewy brown butter sourdough cookie dough. Studded with melty chocolate chips and finished with a sprinkle of flaky sea salt, these brookies are the perfect blend of gooey brownies and chewy cookies, making them an irresistible treat for any chocolate lover.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Old-fashioned rolled oats
Cinnamon
Baking soda
Baking powder
Salt
Salted butter
Brown sugar, light or dark
Granulated sugar
Sweet potato puree (see notes section on recipe card below for the homemade version)
Egg
Vanilla extract
Chocolate chips of choice
Flaky sea salt, for topping
Unsweetened cocoa powder
Dark chocolate chips
Olive oil
Why You’ll Love Brown Butter Sourdough Brookies:
The Best of Both Worlds: These brookies combine fudgy brownies and chewy cookies in one bite, giving you the best of both desserts.
Rich Brown Butter Flavor: The nutty, caramelized notes of brown butter enhance both the brownie and cookie layers, making these brookies extra flavorful.
Perfectly Fudgy and Chewy: The brownie layer is rich and fudgy, while the cookie layer is soft and chewy, creating an incredible texture contrast.
Uses Sourdough Discard: A great way to use up sourdough discard, adding subtle tanginess and depth of flavor without tasting like sourdough.
Studded with Melty Chocolate Chips: Every bite is loaded with gooey, melty chocolate chips, making these brookies extra indulgent.
A Sprinkle of Flaky Sea Salt: The sweet-salty balance enhances the chocolate flavor and makes these brookies completely irresistible.
No Mixer Required: This recipe is easy to make by hand—no stand mixer needed!
Perfect for Any Occasion: Whether for a special treat, holiday dessert, or weekend indulgence, these brookies are guaranteed to impress.
Make-Ahead Friendly: They stay soft and fudgy for days, and they freeze beautifully for a quick treat anytime.
Customizable Add-Ins: Try adding walnuts, pecans, or a peanut butter swirl for a delicious twist!
Tips for Making Brown Butter Sourdough Brookies:
Brown the Butter for Maximum Flavor: Cook the butter over medium heat, stirring frequently, until it turns golden brown with a nutty aroma. Let it cool slightly before adding to the batter to prevent cooking the eggs.
Use Room Temperature Ingredients: Let the eggs and sourdough discard come to room temperature before mixing to help create a smooth, well-incorporated batter.
Whisk the Sugar and Eggs Well: Whisking the eggs and sugar together until light and slightly fluffy helps create the perfect balance between a chewy and fudgy texture.
Whisk in the Sourdough Discard Gently: Don’t over-mix when adding the sourdough discard—it should be just combined to maintain the perfect soft and chewy texture.
No Sourdough Discard? No Problem!: If you don’t have sourdough discard, you can omit it from the batter and make the brookies as instructed. They will still turn out soft, fudgy, and rich, just without the slight tang from the sourdough.
Layer the Batters Carefully: Spread the brownie batter first, then dollop and gently spread the cookie dough layer on top for even layers. Don’t over-mix them together unless you want a marbled effect.
Use High-Quality Chocolate Chips: Opt for semi-sweet or dark chocolate chips for the best rich and chocolatey flavor. You can also mix in chocolate chunks for extra gooeyness.
Sprinkle Flaky Sea Salt on Top: A light sprinkle of flaky sea salt before serving enhances the chocolate flavor and balances the sweetness.
Bake Until Just Set: Brookies are best when they are slightly underbaked in the center. Bake at 350°F for 65-70 minutes, until a golden and the edges are set, yet the middle still looks slightly soft.
Let Them Cool Before Slicing: For clean slices and the best texture, allow the brookies to cool in the pan for at least 20-30 minutes before cutting.
Store for Softness: Keep brookies in an airtight container at room temperature for up to 3 days, or freeze for a longer shelf life.
How to Store Brown Butter Sourdough Brookies:
Room Temperature (Up to 3 Days): Store brookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy. For the best texture, store with a piece of parchment paper between layers to prevent sticking.
Refrigeration (Up to 1 Week): If you want to keep them fresh longer, place them in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for 10-15 minutes or microwave for 10 seconds before serving to bring back their soft, fudgy texture.
Freezing Whole Brookies (Up to 3 Months): Wrap the cooled and uncut brookies tightly in plastic wrap, then place them in a freezer-safe bag or container. When ready to serve, thaw overnight in the refrigerator or at room temperature for a few hours before slicing and enjoying.
Freezing Individual Slices (Best for Quick Treats): Cut the brookies into squares and wrap each piece in plastic wrap, then store in a freezer-safe bag. When craving a brookie, simply microwave for 15-20 seconds for a warm, gooey texture.
Reheating for the Best Texture:
Microwave: Heat for 10-15 seconds to bring back the warm, fudgy center.
Oven: Reheat at 300°F for 5-7 minutes for a freshly baked feel.
Serving After Storing: If stored at room temperature or frozen, serve the brookies warm with a sprinkle of flaky sea salt to enhance their rich, chocolatey flavor.
FAQs:
Q: What makes these brookies different from regular brookies?
A: These brown butter sourdough brookies are extra rich and flavorful because of the nutty depth of brown butter and the slight tang from sourdough discard, which enhances the overall taste and texture.
Q: Can I make these brookies without sourdough discard?
A: Yes! If you don’t have sourdough discard, simply omit it from the recipe and follow the instructions as written. The brookies will still turn out soft, fudgy, and delicious, just without the subtle sourdough tang.
Q: How do I know when the brookies are done baking?
A: Bake at 350°F for 65-70 minutes, until golden and the edges are set, yet the middle still looks slightly soft. The brookies will continue to set as they cool.
Q: Why is my cookie layer dry or over-baked?
A: If your cookie layer is too dry, it might have been over-mixed or baked too long. To keep it soft and chewy, avoid over-mixing the dough and check for doneness around the 50-minute mark..
Q: Can I use store-bought cookie dough for the top layer?
A: While homemade brown butter sourdough cookie dough is best for flavor and texture, you can use store-bought cookie dough in a pinch. Just press it gently over the brownie layer before baking.
Q: Can I make these brookies ahead of time?
A: Yes! These brookies stay soft and fudgy for up to 3 days at room temperature in an airtight container. They can also be stored in the refrigerator for up to a week or frozen for up to 3 months.
Q: What’s the best way to store and reheat these brookies?
A: Store at room temperature in an airtight container for up to 3 days. If frozen, thaw overnight in the fridge or microwave individual slices for 15-20 seconds for a gooey, fresh-from-the-oven texture.
Q: Can I add mix-ins like nuts or extra chocolate chunks?
A: Absolutely! Feel free to fold in chopped walnuts, pecans, or extra chocolate chunks for added crunch and richness.
Q: What’s the best way to serve these brookies?
A: These brookies taste best slightly warm with a sprinkle of flaky sea salt. You can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter sweet potato oatmeal brookies. Happy baking!
