Chocolate Sourdough Brownie Bites

These chocolate sourdough discard brownie bites are the delicious brownies of your dreams and are certain to cure all your chocolate cravings! With no parchment paper required, you’ll divide the brownie batter up into small portions using mini muffin pans and create fudgy brownies with crackly tops and chewy edges. The bonus here is you’ll use 200 grams of sourdough starter!

Why You’ll Love This Recipe!

Everything is Better Bite Sized – Everything tastes better bite sized, right? This is a great recipe to make for your next potluck gathering, Fourth of July bbq or anywhere you’re asked to bring a plate of food to share.

Crackly Top Sourdough Brownies – these sourdough chocolate brownie bites will give you those coveted crinkle tops and chewy, slightly crispy edges. They are the brownies your dreams are made of and such a fun way to serve this decadent dessert (speaking of desserts, check out these sourdough discard dessert recipes).

They’re All Edge Pieces – if you’re like me, and you love the outside edge brownies then you’ll love these bites. Every single one has edges so you get more chewy edges for your cravings.

Ingredients

• All-purpose Flour
• Granulated Sugar – I’ve granulated white sugar. You can use dark brown sugar if you prefer, this will increase the intensity of flavor and add extra fudginess!
• Cocoa Powder
• Salt
• Baking Soda
• Semi Sweet Chocolate Chips – I’ve chosen to use semi-sweet chocolate chips because they melt really well for this recipe.
• Butter – As always, I’ve used salted butter, but you can use unsalted butter if you prefer.
• Eggs –I’ve used 2 large eggs plus an egg yolk. I’m using eggs from my free range chickens – they’re pretty big, around 70g each. I think feeding sourdough discard to my chickens results in bigger, richer eggs!
• Vanilla Extract
• Sourdough Starter – It’s up to you whether you use sourdough starter discard or active sourdough starter. As always when making a sweet sourdough recipe, if you’re using sourdough discard, you’ll need to make sure it’s not too old and sour, or you’ll end up with funky tasting brownies.

How To Make Chocolate Sourdough Brownie Bites

I’ve used my original sourdough brownies recipe to create these sourdough chocolate brownie bites. There are a few little tweaks to make them better suited to baking in smaller portions, while still giving you a rich chocolate flavor.

Preheat the oven to 160ºC/320ºF and grease 2 x 24 mini muffin pans with butter or cooking spray. Set aside.

In a bowl, add the all purpose flour, white sugar, cocoa powder, salt and baking powder. Whisk the dry ingredients together until well combined. Place the chocolate chips in the bowl and mix until they are all coated in the flour mixture.

On top of the dry ingredients, add the melted butter, 2 eggs, vanilla extract and sourdough starter. Using a spatula, gently mix all of the wet and dry ingredients together, ensuring that the sourdough starter is well combined. This is a thick brownie mixture – that’s ok, it’s meant to be like this.

Divide the mixture evenly into the 2 x 24 mini muffin pans. I find it easiest (and fairly mess free) to use a disposable piping bag, but a cookie scoop or spoon works too. Fill them around half to 3/4 full.

Place the sourdough chocolate brownie bites into the oven for 15 minutes. The tops should be baked but the inside will still be gooey. They will firm up as they cool, so don’t be tempted to bake them for too long past 15 minutes.

Allow the bites to cool in the pan for around 10 minutes before you try to remove them, as they will fall apart. As the brownie bites cool, the tops should become crackly and the edges will be a little chewy too. Brownie perfection!

Top with whipped cream or dust with icing sugar before enjoying! I dare you to stop at eating just one!

How To Store & Freeze

These can be stored in an air-tight container at room temperature for around 4 days. Obviously don’t add the cream if you are going to store them at room temperature.

You can store these sourdough chocolate brownie bites in the fridge in an airtight container for up to 1 week. I actually prefer the texture served straight out of the fridge. This is a great option if you are going to pipe the cream on too (you’ll need to look at the expiration date of your cream to judge how long you can store the bites in the fridge for).

These brownie bites freeze really well too. Place into a ziploc bag and store in the freezer for up to 2 months. Allow them to thaw at room temperature when you’re ready to use them. You can warm them a little in the microwave if you want to. 

If you’re a chocolate lover with too much sourdough discard, then make sure you also try this sourdough discard chocolate bread or this sourdough chocolate chai quick bread. These sourdough chocolate chunk muffins or sourdough chocolate chip cookies are also a great way to use up your excess sourdough starter and chocolate chips. You’ll also find 100+ sourdough discard recipes.

Share the sourdough love!