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Sourdough Discard Brookies Recipe – Easy Homemade Brownie Cookie Bars

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A delicious mash-up of fudgy brownies and chewy chocolate chip cookies, these brookie bars use sourdough discard for a subtle tang and ultra-soft texture. Quick, easy, and perfect for using up sourdough discard, they’re a crowd-pleaser for any occasion.

Ingredients

Scale
  • For the Brownie Layer:
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80g) sourdough discard (fresh or up to 1 week old)
  • 1/2 cup (60g) unsweetened cocoa powder (Dutch-process or regular)
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips or chunks
  • For the Cookie Layer:
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (80g) sourdough discard
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips or chunks
  • Optional Add-Ins:
  • 1/2 cup chopped walnuts or pecans
  • Handful of mini marshmallows

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang.
  2. Brown the butter for the cookie layer: Melt 1/2 cup butter in a small saucepan over medium heat, swirling occasionally. When it foams and smells nutty (3–4 minutes), remove from heat and let cool.
  3. Make the Brownie Layer: In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs and sourdough discard; whisk until glossy. Stir in cocoa powder, flour, salt, and vanilla; fold just until combined. Mix in chocolate chips/chunks. Spread evenly in the lined pan.
  4. Make the Cookie Layer: In a separate bowl, combine browned butter, brown sugar, and granulated sugar; mix until fluffy. Add egg and sourdough discard; whisk until creamy. Stir in flour, baking soda, salt, and vanilla; mix just until no flour streaks remain. Fold in chocolate chips/chunks.
  5. Dollop spoonfuls of cookie dough over the brownie batter, then gently spread with a spatula. It’s fine if it’s uneven.
  6. Bake for 28–32 minutes, until the cookie layer is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let brookies cool in the pan for at least 20 minutes.
  8. Lift out using parchment overhang. Cut into 16 bars. Clean knife between cuts for sharp edges.

Notes

Brown butter adds a nutty depth to the cookie layer. Don’t overmix batters for tender bars. Use a mix of chocolate chips and chunks for gooey pockets. For gluten-free, use a 1:1 flour blend. Dairy-free and egg-free adaptations are possible. Cool completely before slicing for neat bars. Optional add-ins like nuts or marshmallows can be used for variety.

Nutrition

Keywords: sourdough discard, brookies, brownie cookie bars, easy dessert, chocolate, baking, homemade, chewy, fudgy, crowd-pleaser

Find it online: https://tomyumy.com/sourdough-discard-brookies-recipe-easy-homemade-brownie-cookie-bars/