Sourdough Mummy Brownies

These sourdough mummy brownies will wrap your heart with delight. Make sourdough fudgy brownies with white chocolate and edible googly eyes. 

A lot of the recipes I make on this blog are for the entertainment of my children. To help them eat more gut healthy grains and get outside the box (the packaged box, that is!).

It is not secret our family has a continuous hankering for chocolate. It all started when I was pregnant with my first. I realize now this desire for chocolate once (or three times a day if we are being honest) probably stems from the fact I needed more magnesium in my diet. 

Or that I was pregnant in the winter in Michigan (aka no sunshine!) and needed a little extra mood boost thanks to the chocolate. And maybe a little bit of caffeine. Now my daughter has even caught onto my daily snack of dry cereal, nuts and chocolate chips.

Rich dark chocolate sourdough brownies scratches my chocolate obsession every time.

It is fudge-like with a shiny crackly top. Has multiple forms of chocolate. And of course the sourdough gives the tangy flavor we never knew brownies needed until we tasted it the first time.

What makes this recipe even better is a cream cheese frosting drizzled across the top. It is tangy and sweet, complimenting the sourdough brownies. And the edible googly eyes are a fun treat too.

Since we are on the sourdough halloween dessert train (sourdough monster donuts), we made these sourdough brownies for Halloween by giving them a “mummy” appearance. This is the perfect sourdough Halloween dessert recipe as it combines all our favorite spooky elements – black and white colors, chocolate and of course the edible funny eyes. 

And if you are a fan of monster mash parties, this dessert fits the bill. Bring it to your family gathering, Halloween party or any festive event this Halloween season.

Enjoy this great recipe within 40 minutes of making. For best results – simply stir and go!

Kitchen Equipment

There are only two utensils we use for this recipe, outside of a kitchen whisk! 

• Mixing bowl 
• 8×8 glass pan

Ingredients for Sourdough Mummy Brownies

This recipe uses the classic brownie ingredients- plus sourdough for extra gut healthy benefits. 

• Flour
  • Can substitute with spelt flour, all purpose flour, oat flour, or gluten free flour
    • We have only tried this recipe with all purpose flour and gluten free flour. We can not vouch for alternate flour options, including the addition of whole wheat flour.
• Sourdough Discard – can be active sourdough starter or unfed sourdough starter (discard).
• White sugar
• Brown sugar – can be dark brown sugar or light brown sugar
• Hersheys special dark cocoa powder
  • This special dark cocoa is what makes this recipe decadent, providing the rich chocolate flavor found in a box mix. If I had to give a “copycat”, this would make this a sourdough version of the Ghiradelli brownie mix due to the rich cocoa flavor.
• Vanilla extract 
• Egg
  • I have tried this recipe without an egg and the brownies were less fudge like in texture. You could probably have a good brownie if using one egg yolk or egg whites, if needed.
• Butter
  • Unsalted butter is best within this recipe. I would not recommend swapping out butter for any oil as it will not set the same. You could try vegan butter, though the results may differ.
• Salt
  • If using salted butter, leave salt out.
• Baking soda 
• Chocolate chips
  • Optional- we love mini chocolate chips, semi-sweet chocolate chips, white chocolate chips and dark chocolate chips

Mummy Brownie Toppings

• White Chocolate or Cream Cheese Frosting
• Edible Googly Eyes

How to make Sourdough Mummy Brownies

This recipe comes together in a quick 30-45 minutes or less. And most of that is cooking time!

First, set your oven to 350 degrees Fahrenheit. Grease or use parchment paper to line a 8×8 baking pan. 

In a large bowl, combine the brownie ingredients together. 

Using a whisk, combine room temperature (or melted) butter, brown sugar, white sugar, sourdough starter, egg and vanilla extract. Next add the salt and baking soda. Finally, add the flour. Stir until just mixed. 

Add chocolate chips to complete the sourdough discard brownie batter. If you would like, add more chocolate chips on the top (measure with your heart!).

Add the sourdough discard brownies to the prepared pan. Allow to cook in the preheated oven for about 30-35 minutes.  The brownies are done when the edges are cracked and caving towards the center. A good way to check the ‘doneness’ is if a toothpick is inserted it will come out clean. Some ovens may need 35-40 minutes of baking time. 

These brownies will cook after being removed from the oven. Do not overcook or the brownies will not have a fudge like consistency.

Once cooked, allow to cool within the pan. Cut the brownies in half and then across four to six times, giving long rectangular shapes.

Place a wire rack on top of a cookie sheet to catch extra drippings from cream cheese frosting or melted white chocolate. Place sliced brownies onto the wire rack.

If you use cream cheese frosting, either thin the frosting with milk or heat up until the mixture is runny. If you use white chocolate, melt the chips until smooth.

Begin to create a ‘mummy’ effect by moving a piping bag, wire whisk or fork with the frosting or melted chocolate over the top of the brownies – giving a mummy effect. Top with candy eyeballs (aka edible googly eyes).

Allow these delicious brownies to sit at room temperature until the topping has settled. To speed up setting time, place in the fridge or freezer. Enjoy!

Long Fermented Sourdough Brownie Recipe

To make this long fermented sourdough brownies, mix together all the brownie ingredients (but the egg) together. Cover with plastic wrap tightly so the brownie batter does not dry out.

Allow it to sit at room temperature to meet your fermentation goals (4-12 hours). If you want it to ferment longer, allow this brownie batter to sit in the fridge for up to 24 hours before cooking. Before baking, allow to warm up to room temperature and mix in the egg.

Cook the sourdough brownies as outlined. Enjoy! Because this recipe contains cream cheese, place in the fridge in an air tight container after baking for up to one week. Or place in a ziplock baggie (or air-tight container) in the freezer for up to 3 months.

Sourdough Mummy Brownies

Hailey

Enjoy these sourdough mummy brownies will sure to wrap your guests hearts with delight. Turn an ordinary sourdough brownie recipe into extraordinary with white chocolate and edible googly eyes. 

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 Brownies

Equipment

• 1 mixing bowl
• 1 8×8 Glass Pan

Ingredients

  

• 3/4 cup flour spelt flour, all purpose flour, oat flour, gluten free flour work here
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1 stick unsalted butter can use vegan butter
• 1/2 tsp salt leave out if using salted butter
• 1/2 tsp baking soda
• 2 eggs see notes for egg-free option
• 1 tsp vanilla extract
• 1/2 cup sourdough discard
• 1/4 cup Hershey’s special dark cocoa powder can use regular cocoa powder, see notes
• 1/2 cup chocolate chips

White Chocolate Glaze

• 1/2 cup White Chocolate Melted
• 32 Edible Googly Eyes Two eyes per brownie

Instructions

 

Stir and Go Sourdough Brownie Instructions

• Set your oven to 350 degrees Fahrenheit and grease or line a 8×8 baking pan.
• In a large bowl, combine the brownie ingredients together.
• Using a electric hand mixer, whip together brown sugar, white sugar and egg. Color will turn lighter and become fluffier.

  Next ,whisk in butter, sourdough starter, egg and vanilla extract. Next add the salt, baking soda and flour. Stir in chocolate chips until just mixed.
• Cook in the oven for about 30-35 minutes. 

  The brownies are done when the edges are cracked and caving towards the center. If a toothpick is inserted it will come out clean.

  These brownies will cook after being removed from the oven. Do not overcook or the brownies will not have a fudge like consistency.
• Once cooked, allow to cool within the pan. Cut the brownies in half and then across four to six times, giving long rectangular shapes.

  Place a wire rack on top of a cookie sheet to catch extra drippings from cream cheese frosting or melted white chocolate. Place sliced brownies onto the wire rack.
• Making the Mummies
• If you use cream cheese frosting, either thin the frosting with milk or heat up until the mixture is runny. If you use white chocolate, melt the chips until smooth.
• Begin to create a ‘mummy’ effect by moving a piping bag, wire whisk or fork with the frosting or white chocolate over the top of the brownies – giving a mummy effect. Top with edible googly eyes.
• Sit at room temperature until set. To speed up setting time, place in the fridge or freezer. Enjoy!
• Long Fermented Sourdough Brownie Instructions
• To make this long fermented sourdough brownies, mix together all the brownie ingredients (but the egg) together. Cover with plastic wrap tightly so the brownie batter does not dry out.
• Allow it to sit at room temperature to meet your fermentation goals (4-12 hours). If you want it to ferment longer, allow this brownie batter to sit in the fridge for up to 24 hours before cooking. Before baking, allow to warm up to room temperature and mix in the egg.
• Cook the sourdough brownies as outlined. Enjoy!

Notes

Cocoa Powder Alternative

We prefer Hershey’s Special Dark cocoa powder for an intense chocolate flavor. Because this flavor goes further (and is more bitter) than regular cocoa powder, 1/4 cup is used. If using regular cocoa powder – use 1/2 cup within this recipe. 

Egg Free Option

Convert this to an egg free sourdough brownie recipe. Yes, this recipe can be made egg free!

Simply leave the eggs out. Brownies will be less moist and may rise less than with an egg. Cheesecake may lose shape than with an egg.

 

Dairy Free Option

If not using butter, substitute for vegan butter alternative. Do not substitute with coconut oil or avocado oil as the brownies will not hold shape when sitting on the counter.

 

Gluten Free Option

To make gluten free sourdough brownies – substitute the flour for gluten free flour or oat flour. Use a gluten free sourdough starter if able.

Keyword chocolate, dairy free option, dessert, egg free option, gluten free option, sourdough

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