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–+ servings
freshly baked and sliced sourdough pumpkin brownies
Molly LaFontaine

Sourdough Pumpkin Brownies

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 to 3 servings
Step-By-Step Mode

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

  1. 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.
  2. In a heat-safe mixing bowl (that will fit on the pot), add butter (cut into chunks) and chocolate chips.
  3. 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.
  4. Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
  5. 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.
  6. 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.
  7. 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.
  8. Add extra 1/4 cup chocolate chips (if desired) to the bowl. Stir to evenly distribute.
  9. Pour batter into prepared pan and spread it out into an even layer.
  10. 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.
  11. 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.
  12. Cool for at least 5 minutes before slicing. If baked less, let them cool longer to setup. Enjoy!

Video

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.
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