Brown Butter Sourdough Hot Chocolate Brownies are rich, fudgy, and deeply chocolatey. Made with nutty brown butter and sourdough discard, they have extra depth without tasting sour. A layer of melted chocolate and toasted mini marshmallows on top gives them that classic hot chocolate finish  cozy, gooey, and perfect for colder days.

Yield: 16 brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

Brown Butter Sourdough Brownies

• 8 tbsp (½ cup) salted butter
• 6 oz semi-sweet chocolate chips
• 6 oz dark chocolate chips
• ½ cup cocoa powder
• 2 tsp vanilla extract
• 1 egg, room temperature
• 2 egg yolks, room temperature
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup sourdough discard, room temperature (or Greek yogurt)
• 1 cup all-purpose flour
• ½ tsp salt

Topping

• 1 cup mini marshmallows
• 3.4 oz chocolate, melted

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment paper.
2. Brown the butter: Melt butter over medium heat, stirring constantly, until golden brown and nutty. Remove from heat.
3. Make chocolate base: Stir chocolate chips, cocoa powder, and vanilla into the hot butter until smooth. Cool slightly.
4. Mix wet ingredients: Whisk egg, egg yolks, and sugars until frothy.
5. Combine: Add chocolate mixture and sourdough discard. Mix until smooth.
6. Add dry ingredients: Stir in flour and salt just until combined.
7. Bake: Spread batter evenly in pan and bake for 30 minutes.
8. Add topping: Spread melted chocolate over brownies, top with marshmallows, and bake 5 more minutes.
9. Toast marshmallows: Use a kitchen torch or broil briefly until golden.
10. Cool and slice: Rest 15–20 minutes before cutting.

Tips for Perfect Brown Butter Sourdough Brownies

• Use room-temperature eggs and discard for a smooth batter
• Brown the butter slowly and stir constantly to avoid burning
• Don’t overmix once the flour is added
• Bake until the edges are set and the center is slightly soft
• Add marshmallows at the end so they toast instead of melting

How to Store These Brownies

• Room temperature: Airtight container for up to 3 days
• Refrigerator: Up to 7 days; warm slightly before serving
• Freezer: Wrap individually and freeze up to 2 months

Reheat briefly to restore the gooey texture.

Faqs

Do these brownies taste sour?
No. The sourdough discard adds depth and moisture, not sourness.

Can I make them without sourdough discard?
Yes. Substitute an equal amount of Greek yogurt or plain yogurt.

What chocolate works best?
Dark or semi-sweet chocolate gives the best balance.

When should I add the marshmallows?
During the last 5 minutes of baking or briefly under the broiler.

Can I freeze these brownies?
Yes. Freeze without marshmallows if possible and add fresh ones when serving