Sourdough Pull-Apart Brownies
These pull-apart brownies, whether Sourdough or Classic, start with a fudgy brownie batter that rests overnight with sourdough starter, then gets portioned, rolled in a black cocoa sugar coating, and baked together in a 9x9 pan. The coating keeps each piece separate as it bakes, so every brownie pulls away on its own with a sparkly crust on all four sides and a dense, fudgy center.
Servings: 16 Brownies
Calories: 250kcal
Equipment
- kitchen scale
- Large microwave safe bowl
- Whisk
- Rubber spatula
- 9x9 inch metal baking pan
- Parchment paper
- Binder clips optional to keep the paper back while filling the pan.
- Cookie scoop or spoon
- Small Bowl
- Cooling rack
Ingredients
Brownie Batter
- 170 g unsalted butter 3/4 cup
- 140 g semi sweet chocolate chopped or chips, for melting into the batter (3/4 cup plus 1 tablespoon)
- 60 g unsweetened cocoa powder for the batter (2/3 cup plus 2 teaspoons)
- 3 g espresso powder 1 teaspoon
- 200 g granulated sugar for the batter (1 cup)
- 60 g brown sugar packed (1/4 cup plus 1 1/2 teaspoons)
- 150 g eggs 3 large eggs
- 20 g egg yolk 1 large egg yolk
- 8 g vanilla extract 2 teaspoons
- 80 g sourdough starter active or discard (1/3 cup plus 1 teaspoon)
- 110 g all purpose flour 3/4 cup plus 2 tablespoons plus 2 teaspoons
- 4 g fine salt 2/3 teaspoon
- 120 g dark chocolate chips optional, folded into the batter (2/3 cup plus 2 teaspoons)
Black Cocoa Coating
- 32 g granulated sugar for the black cocoa coating (2 1/2 tablespoons)
- 8 g black cocoa powder for the black cocoa coating (1 1/2 tablespoons)
Topping
- Flaky sea salt, for sprinkling on top, optional
Instructions
- Melt the butter and semi sweet chocolate together in a large microwave safe bowl in 30 second bursts, stirring between each, until smooth.
- While the mixture is still hot, whisk in the cocoa powder and espresso powder so they bloom in the warm fat.
- Whisk in the granulated sugar and brown sugar, then let the mixture sit until it feels warm rather than hot.
- Whisk in the eggs and egg yolk until the batter turns glossy, then whisk in the vanilla and sourdough starter.
- Fold in the flour and salt until no dry streaks remain. If you are adding chocolate chips, fold them in now.
- Cover the bowl and refrigerate for 12 to 18 hours. However, if you don't want to long ferment them, just let them chill for two hours before using the dough.
- When you are ready to bake, preheat the oven to 350°F (175°C) and line a 9x9 inch metal pan with a parchment sling, using binder clips to hold the parchment against the sides.
- Stir the granulated sugar and black cocoa powder for the coating together in a small bowl.
- Weigh the cold batter straight from the fridge and divide that number by 16 to get the weight of each piece, which should land around 60 to 63 grams without chocolate chips.
- Scoop each portion, roll it into a ball between your palms, then roll it through the coating until it is covered on all sides, pressing gently so the coating sticks.
- Place on a tray or plate and place in the freezer for 15-20 minutes.
- Preheat the oven to 350 degrees F.
- Remove the coated balls from the freezer and place in the pan in 4 rows of 4, evenly spaced. They will spread as they bake and meet in the middle.
- Bake for 28 to 33 minutes, until the edges are set and the centers no longer look wet. The shorter time gives you extra fudgy brownies and the longer time gives you a more set center.
- Sprinkle flaky sea salt over the tops while the brownies are still warm, if using.
- Cool completely in the pan at room temperature, about 2 hours, then lift the brownies out by the parchment and pull them apart.
Notes
Regular Cocoa
Use 8 g regular unsweetened cocoa in place of the black cocoa in the coating. It will be lighter but have a nice marbled effect.
Chocolate Chips
With 120 g dark chocolate chips folded in, each piece weighs about 70 g.
Storage
Airtight at room temperature up to 4 days, in the fridge up to 1 week, or frozen up to 3 months.
