Sourdough German Chocolate Brownies offer a flavor-packed twist that’s both indulgent and uniquely satisfying. Bursting with rich cocoa, tangy sourdough discard, gooey chocolate chips, and that legendary German chocolate frosting with coconut and pecans, this dessert raises the bar. It defies the expectation that brownies should be straightforward, introducing new depth through sourdough fermentation and an irresistible caramel-coconut pecan topping. Whether you’re a sourdough enthusiast or a brownie lover, this recipe promises a bold, multi-layered treat. Let’s dive into why this is a must-bake.
Why You’ll Love This Recipe
- Complex flavors: Sourdough discard enhances depth with subtle tanginess, balancing the rich chocolate notes.
- Decadent texture: Fudgy, thick brownie base paired with a velvety, nutty frosting creates a divine mouthfeel.
- Double chocolate delight: Chocolate chips inside and melted chocolate drizzle on top make every bite satisfyingly chocolaty.
- Customizable prep: With an optional overnight fermentation, you can control flavor intensity.
- Impressive presentation: The layered look and drizzle topping make it perfect for gatherings or gifting.
Ingredients
Wet Ingredients:
- ¾ cup unsalted butter (170 g)
- ⅔ cup semi sweet chocolate chips (113 g)
- ½ cup Dutch process cocoa powder (42 g)
- ½ tsp instant espresso powder (optional)
- 1½ cups granulated sugar (300 g)
- ¼ cup packed brown sugar (50 g)
- ½ cup sourdough discard (100 % hydration, ~120 g)
- 3 large eggs (150 g)
- 1 tsp vanilla extract (5 g)
Dry Ingredients:
- 1 cup all purpose flour (125 g)
- 1 tsp salt (5 g)
Mix Ins:
- 1 cup semi sweet chocolate chips (175 g), folded into batter
German Chocolate Frosting:
- ½ cup unsalted butter (113 g)
- 1 cup packed brown sugar (200 g)
- 3 egg yolks (54 g)
- 1 cup evaporated milk (240 g)
- 1 tsp vanilla extract (5 g)
- 1½ cups sweetened shredded coconut (135 g)
- 1½ cups chopped pecans (150 g)
- Pinch of salt
Chocolate Drizzle (optional):
- ¼ cup semi sweet chocolate chips
- 2 tsp coconut oil
How to Make Sourdough German Chocolate Brownies
1. Make the Brownie Base
- Line a 9×9-inch baking dish with parchment paper and lightly coat it with nonstick spray.
- In a saucepan over low heat, melt ¾ cup butter and ⅔ cup chocolate chips until smooth.
- Whisk in the cocoa powder and optional espresso powder until well combined.
- Pour the mixture into a large mixing bowl and let it rest for a few minutes to cool slightly.
- Stir in the sourdough discard, granulated sugar, brown sugar, and vanilla until the mixture is smooth and slightly thickened.
- Add the eggs one at a time, whisking thoroughly after each addition until fully blended.
- Gently fold in flour, salt, and the remaining 1 cup chocolate chips—stop folding once no streaks of flour remain.
Optional long ferment: Cover and refrigerate overnight to develop tang and depth. Before baking, remove the batter and let it sit for 30 minutes at room temperature.
2. Bake
- Pour batter into the prepared pan, smoothing the top.
- Bake at 350 °F (175 °C) for 32–36 minutes—edges should be set; the center will show moist crumbs.
- Remove and let brownies cool fully in the pan before frosting.
3. Prepare German Chocolate Frosting
- In a medium saucepan over medium heat, whisk together the butter, brown sugar, egg yolks, vanilla extract, and evaporated milk.
- Cook, whisking constantly for about 10 minutes, until mixture thickens and turns a rich caramel color.
- Take the pot off the heat and gently stir in the shredded coconut, chopped pecans, and a pinch of salt.
- Let frosting cool ~10 minutes before spreading evenly over cooled brownie layer.
4. Chill and Drizzle
- Chill the frosted brownies in the refrigerator for a minimum of 2 hours to allow the topping to fully set.
- For an optional topping, microwave ¼ cup of chocolate chips with 2 teaspoons of coconut oil for 30 seconds, stir until smooth, drizzle over the brownies, and refrigerate again until set.
- Once set, use the parchment paper to lift the brownies from the pan, cut them into squares, and serve.
Helpful Tips
- Using eggs at room temperature helps the batter mix more smoothly, resulting in a fudgier texture.
- Mix gently once the flour is added to avoid overworking the batter, which can lead to cakier brownies.
- Sourdough discard adds moisture and tang; use 100 % hydration for balanced consistency.
- Use parchment paper—lifting the brownies out is much easier cleanup!
- Test doneness by observing edges and looking for moist crumbs in the center rather than relying solely on time.
Substitutions And Variations
- Dairy free: Use vegan butter, dairy free chocolate chips, and substitute coconut milk for evaporated milk in frosting.
- Nut free: Omit pecans; add toasted sunflower or pumpkin seeds for crunch instead.
- Extra flavor: Stir in ½ tsp cinnamon into the frosting mix for a warm spice kick.
- Dark chocolate: Use dark chocolate chips or dark cocoa for a richer, less sweet flavor.
Frequently Asked Questions
Can I skip the sourdough discard?
Yes, you can omit the sourdough discard, but you’ll miss out on the distinctive tang and added moisture it brings.
Can I make this gluten-free?
Use a 1:1 GF flour blend and add ½ tsp xanthan gum for texture. Bake as directed.
How do I store leftovers?
Keep unfrosted brownies at room temp for 4 days. Frosted ones should be refrigerated—covered—for up to 5 days. Let them come to room temperature before serving for the best texture.
Can I freeze these?
Absolutely. Flash-freeze baked brownies (unfrosted) cut into squares, then wrap tightly. Thaw then frost for best results.
Storage Instructions
- Before frosting: Wrap the fully cooled brownies in plastic wrap or place them in an airtight container; store at room temperature and consume within 4 days.
- After frosting: Keep them refrigerated for up to 5 days. Let them come to room temperature before serving for the best texture.
- Freezing: Wrap unfrosted pieces individually, freeze up to 3 months. Thaw, then frost and enjoy.
Conclusion
These Sourdough German Chocolate Brownies bring together the deep flavor of sourdough discard, richness of chocolate, and the irresistible layered complexity of German chocolate frosting. With fudgy texture, tangy nuance, and a toast-nutty caramel topping, they’ll wow your family or guests every time. Give them a try, leave a comment sharing your favorite twist, and explore more golden sourdough desserts in our recipe collection. Happy baking!
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Sourdough German Chocolate Brownies
- Total Time: 1 hour 30 minutes (excluding long ferment)
- Yield: 16 brownies 1x
Description
Sourdough German Chocolate Brownies blend deep chocolate flavor with a subtle tang from sourdough discard and a rich coconut-pecan frosting. A perfect treat to bake for any special gathering or when you’re craving something bold and satisfying. Try this crowd-pleaser today!
Ingredients
Brownies:
¾ cup unsalted butter (170g)
⅔ cup semi-sweet chocolate chips (113g)
½ cup Dutch-process cocoa powder (42g)
½ tsp instant espresso powder (optional)
1½ cups granulated sugar (300g)
¼ cup packed brown sugar (50g)
½ cup sourdough discard, 100% hydration (120g)
3 large eggs (150g)
1 tsp vanilla extract (5g)
1 cup all-purpose flour (125g)
1 tsp salt (5g)
1 cup semi-sweet chocolate chips (175g), folded in
Frosting:
½ cup unsalted butter (113g)
1 cup brown sugar (200g)
3 egg yolks (54g)
1 cup evaporated milk (240g)
1 tsp vanilla extract (5g)
1½ cups sweetened shredded coconut (135g)
1½ cups chopped pecans (150g)
Pinch of salt
Optional Drizzle:
¼ cup semi-sweet chocolate chips
2 tsp coconut oil
Instructions
Make the Brownie Base
- Line a 9×9-inch baking dish with parchment paper and lightly coat it with nonstick spray.
- In a saucepan over low heat, melt ¾ cup butter and ⅔ cup chocolate chips until smooth.
- Whisk in the cocoa powder and optional espresso powder until well combined.
- Pour the mixture into a large mixing bowl and let it rest for a few minutes to cool slightly.
- Stir in the sourdough discard, granulated sugar, brown sugar, and vanilla until the mixture is smooth and slightly thickened.
- Add the eggs one at a time, whisking thoroughly after each addition until fully blended.
- Gently fold in flour, salt, and the remaining 1 cup chocolate chips—stop folding once no streaks of flour remain.
Optional long ferment: Cover and refrigerate overnight to develop tang and depth. Before baking, remove the batter and let it sit for 30 minutes at room temperature.
2. Bake
- Pour batter into the prepared pan, smoothing the top.
- Bake at 350 °F (175 °C) for 32–36 minutes—edges should be set; the center will show moist crumbs.
- Remove and let brownies cool fully in the pan before frosting.
3. Prepare German Chocolate Frosting
- In a medium saucepan over medium heat, whisk together the butter, brown sugar, egg yolks, vanilla extract, and evaporated milk.
- Cook, whisking constantly for about 10 minutes, until mixture thickens and turns a rich caramel color.
- Take the pot off the heat and gently stir in the shredded coconut, chopped pecans, and a pinch of salt.
- Let frosting cool ~10 minutes before spreading evenly over cooled brownie layer.
4. Chill and Drizzle
- Chill the frosted brownies in the refrigerator for a minimum of 2 hours to allow the topping to fully set.
- For an optional topping, microwave ¼ cup of chocolate chips with 2 teaspoons of coconut oil for 30 seconds, stir until smooth, drizzle over the brownies, and refrigerate again until set.
- Once set, use the parchment paper to lift the brownies from the pan, cut them into squares, and serve.
Notes
Use room-temperature eggs for a fudgier texture.
Avoid overmixing the batter to keep brownies dense and moist.
Refrigerating the batter overnight deepens the flavor.
Let brownies come to room temp before serving if chilled.
- Prep Time: 25 minutes Resting Time: 30 minutes (or overnight, optional)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, German-inspired
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 365
- Sugar: 31g
- Sodium: 160mg
- Fat: 21g
- Protein: 4g
- Cholesterol: 65mg