Sourdough Pumpkin Brownies
My sourdough pumpkin brownies are fudgy, chocolatey, and full of pumpkin spice flavor! We're using a blend of cinnamon and nutmeg alongside pumpkin puree and chocolate to make the best fall brownie. They're one of our favorite pumpkin treats!
Ingredients
- 4 Tbsp butter (I use salted, unsalted works)
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup pure pumpkin pumpkin
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup raw cane sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/4 cup sourdough discard
- 1 Tbsp unsweetened cocoa powder
- 1/4 cup all-purpose flour (I use organic unbleached, any works)
- 1/2 tsp fine sea salt
- Optional: extra 1/4 cup semisweet chocolate chips (to stir in batter)
- Optional: extra 2 Tbsp pure pumpkin puree (for top design)
Instructions
- Fill a medium-sized pot 1/4 of the way full with water and bring it to a boil, over high heat, on the stovetop.
- In a heat-safe mixing bowl (that will fit on the pot), add butter (cut into chunks) and chocolate chips.
- Then once water is boiling, reduce heat to low-medium. Place bowl on top of pot, ensuring the bottom does not touch the water. Stir occasionally until chocolate and butter are melted and well combined.
- Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
- While chocolate mixture cools slightly (just a couple of minutes), preheat oven to 350 degrees Fahrenheit and line an 8 or 9-inch round stainless steel cake pan with parchment paper. Trim excess around the edges (or grease it with butter and flour). Set aside.
- In the bowl of melted chocolate and butter, add pumpkin puree, cinnamon, nutmeg, cane sugar, egg, vanilla, sourdough discard, cocoa powder, flour, and sea salt. Whisk until completely combined. Set aside.
- OPTIONAL: If you’d like to cold ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl sit in the fridge, covered, for 12-24 hours before continuing.
- Add extra 1/4 cup chocolate chips (if desired) to the bowl. Stir to evenly distribute.
- Pour batter into prepared pan and spread it out into an even layer.
- OPTIONAL: Fill a ziplock bag with extra pumpkin puree and snip a tiny end off of one corner of the baggie. Use this to pipe tiny pumpkin dots around the top for a cute design. Don't make them too large.
- Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the center of the pan comes out clean. Bake a couple minutes less for more fudgy brownies.
- Cool for at least 5 minutes before slicing. If baked less, let them cool longer to setup. Enjoy!
Notes
Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.
Did you make this recipe? – If so, I’d be so grateful if you left a comment on the blog post!
A quick note: My recipes are created, tested, and loved in our home – never made with AI.