Brown Butter Sourdough Hot Chocolate Brownies
These Brown Butter Sourdough Hot Chocolate Brownies are the ultimate cozy treat! Made with rich brown butter and sourdough discard for a unique depth of flavor, they’re topped with melted chocolate and perfectly toasted mini marshmallows for a gooey, indulgent dessert inspired by a cup of hot chocolate.
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.
Salted butter
Semi-sweet chocolate chips
Dark chocolate chips
Cocoa powder
Vanilla extract
Egg
Egg yolks
Granulated sugar
Brown sugar
Sourdough discard
All-purpose flour
Salt
Mini marshmallows
Chocolate of choice
Why You’ll Love Brown Butter Sourdough Hot Chocolate Brownies:
Rich and Decadent Flavor: The combination of nutty brown butter and chocolate creates a deep, indulgent flavor that’s irresistibly delicious.
Unique Sourdough Twist: Using sourdough discard adds a subtle tanginess that balances the sweetness and makes these brownies stand out.
Hot Chocolate-Inspired Topping: The melted chocolate and toasted mini marshmallows on top mimic the cozy flavors of a warm cup of hot chocolate.
Perfectly Gooey Texture: These brownies have a rich, fudgy interior that pairs beautifully with the gooey marshmallow topping.
Toasted Marshmallow Perfection: The lightly toasted marshmallows add a golden caramelized flavor and delightful texture to every bite.
Great Way to Use Sourdough Discard: These brownies are a creative and delicious way to use up sourdough discard without any waste.
Crowd-Pleasing Dessert: Perfect for parties, gatherings, or cozy nights in, these brownies are a guaranteed hit with both kids and adults.
Customizable Toppings: Add crushed graham crackers, a sprinkle of sea salt, or extra chocolate drizzle for even more indulgence.
Simple Yet Gourmet: While they’re easy to make, the combination of brown butter and sourdough gives them a bakery-quality touch.
Perfect for Any Occasion: Whether it’s a holiday dessert, a potluck treat, or a comforting snack, these brownies fit the bill.
Tips for Making Brown Butter Sourdough Hot Chocolate Brownies:
Use Room-Temperature Ingredients: Bring the eggs, sourdough discard, and any refrigerated ingredients to room temperature to ensure a smooth and evenly mixed batter.
Brown the Butter Perfectly: Cook the butter over medium heat until golden brown with a nutty aroma. Stir constantly to avoid burning, and let it cool slightly before adding it to the batter.
Choose High-Quality Chocolate: Use high-quality chocolate for both the brownie batter and the melted topping to achieve a rich and indulgent flavor.
Don’t Over-Mix the Batter: Gently fold in the sourdough discard and dry ingredients just until combined to maintain a tender, fudgy texture.
Line the Baking Pan: Line your baking pan with parchment paper for easy removal and clean-up. It also ensures the brownies don’t stick to the pan.
Bake Just Right: Keep an eye on the brownies while baking. Remove them when the edges are set, and the center is slightly soft to achieve a gooey consistency.
Add Marshmallows at the Right Time: Add the mini marshmallows in the last few minutes of baking or use the broiler to toast them until golden brown for the perfect topping.
Spread Melted Chocolate Evenly: After baking, spread melted chocolate over the brownies while they’re still warm, then top with toasted marshmallows for a cohesive and gooey finish.
Cool Before Cutting: Allow the brownies to cool completely before slicing for cleaner cuts and neatly defined layers.
Customize the Toppings: Add a sprinkle of crushed graham crackers, sea salt, or a drizzle of caramel for extra flavor and texture.
Store Properly: Keep leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm them slightly before serving to enjoy the gooey texture.
How to Store Brown Butter Sourdough Hot Chocolate Brownies:
Room Temperature for Short-Term Storage: Place the brownies in an airtight container and store at room temperature for up to 3 days. Use parchment paper between layers if stacking to prevent sticking.
Refrigeration for Extended Freshness: Store the brownies in an airtight container in the refrigerator for up to 7 days. The cool temperature helps maintain the freshness of the chocolate and marshmallows.
Freezing for Long-Term Storage: Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months for optimal freshness.
Thawing Frozen Brownies: When ready to enjoy, thaw the brownies in the refrigerator overnight or at room temperature for a few hours.
Reheat for Gooey Texture: Warm individual brownies in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds to restore the gooey chocolate and marshmallow texture.
Store Marshmallows Fresh: To keep the toasted marshmallows from losing their texture, consider storing brownies without the marshmallows if freezing, and add freshly toasted marshmallows when ready to serve.
Keep Away from Moisture: Use airtight containers to protect the brownies from moisture, which can make the marshmallows sticky and affect the texture of the brownie.
Portion for Convenience: Slice the brownies into individual portions before storing to make reheating and serving easier.
FAQs:
Q: What makes these brownies unique?
A: These brownies combine the rich nuttiness of brown butter with the tangy depth of sourdough discard, topped with gooey melted chocolate and toasted mini marshmallows for a hot chocolate-inspired treat.
Q: How do I brown the butter without burning it?
A: Cook the butter over medium heat, stirring constantly, until it turns golden brown and has a nutty aroma. Remove it from the heat immediately to prevent burning.
Q: Can I use sourdough discard straight from the fridge?
A: Yes! Sourdough discard can be used cold, but letting it come to room temperature helps it incorporate more easily into the batter.
Q: What type of chocolate should I use?
A: Use high-quality dark or semi-sweet chocolate for the batter and topping for the best flavor and texture. Milk chocolate may make the brownies overly sweet.
Q: When should I add the marshmallows?
A: Add the mini marshmallows during the last 3–5 minutes of baking or broil them briefly to toast until golden brown.
Q: Can I freeze these brownies?
A: Yes! Wrap the brownies tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. Add fresh toasted marshmallows after thawing for the best texture.
Q: How should I store leftovers?
A: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm them slightly before serving for a gooey texture.
Q: Can I make these brownies without sourdough discard?
A: Yes, but the sourdough discard adds a unique tangy flavor and moisture. You can replace it with an equal amount of buttermilk or plain yogurt for a similar effect.
Q: How do I reheat the brownies without drying them out?
A: Warm individual brownies in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds to restore their gooey texture.
Q: Can I customize the toppings?
A: Absolutely! Add crushed graham crackers, a sprinkle of flaky sea salt, or even a drizzle of caramel for an extra layer of flavor.
Check out my other chocolate recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter sourdough hot chocolate brownies. Happy baking!
