If you love intense, dense, and slightly moist brownies on the inside while enjoying good cookies with crispy edges … then this recipe simply has IT ALL. These fudgy brownie cookies with sourdough from the Thermomix combine the best of both worlds: a shiny, cracked surface, an ultra-chocolaty interior, and an irresistible depth of flavor.
Also, they are ideal for using sourdough discard. The small surplus, often without a clear use, becomes the main ingredient here, adding subtle nuances, balance, and a fantastic texture.
The Thermomix simplifies the entire process: it melts, mixes, and combines everything precisely, ensuring a homogeneous, well-aerated dough.
Place butter (113 g) and chopped chocolate (170 g) in the mixing bowl.
Set 3–4 minutes / 50°C / Speed 2 until fully melted and glossy.
If necessary, scrape down the sides with a spatula and let cool for 5 minutes before continuing.
Add white sugar, brown sugar, whole egg, egg yolk, and vanilla.
Whip for 1 minute / Speed 4.
This step is crucial to incorporate air and achieve a crispy exterior with a soft interior.
Add the 80 g sourdough discard.
Mix for 30 seconds / Speed 3 until a homogeneous dough forms.
In a separate bowl, combine flour, cocoa, baking powder, and salt.
Add this mixture into the mixing bowl.
Mix for 20–30 seconds / Speed 3 / Reverse (or low speed) just until everything is combined.
⚠️ Do not overmix: The dough should be thick and brownie-like.
If using, fold them in now.
Mix for 10 seconds / Speed 2 / Reverse.
Transfer the dough to a bowl, cover, and chill for 30–45 minutes (or overnight for thicker cookies).
This step helps control spreading in the oven and improves the final texture.
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Scoop dough balls of about 2 tablespoons each and place them spaced apart on the sheet.
Lightly sprinkle with Fleur de Sel.
Bake for 10–12 minutes until the surface is cracked and edges are firm, but the center still looks soft.
For a stronger brownie effect, reduce baking time by 1 minute.
Let rest on the baking sheet for 5 minutes, then transfer to a wire rack. They will firm up slightly while cooling but remain moist and slightly chewy inside.
Close-up of several dark brown fudgy brownie cookies with a shiny, cracked surface. Some show melted chocolate chunks. They rest on parchment paper on a metal tray, with visible salt flakes on the surface. The interior looks slightly moist and dense, with a clear contrast between crispy edges and a soft core.
These fudgy brownie cookies with sourdough from the Thermomix are a true delight for chocolate lovers. Intensely chocolaty, with irresistible texture and the special aroma of sourdough discard, they quickly become one of your favorite recipes to make the most of every sourdough refresh.
A simple, enjoyable recipe – perfect for any time of the day. Hardly possible to eat just one! 🍪
