These sourdough brookies combine rich, fudgy brownie batter with soft chocolate chip cookie dough in one pan. A perfect use for sourdough discard and easy enough for a weeknight treat.
Prep. Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment and lightly spray with baking spray.
Make cookie batter. In a large bowl, whisk melted butter, both sugars, egg, vanilla, and sourdough discard for the cookie dough. Stir in flour, baking powder, and salt. Fold in chocolate chips. Set aside.
Make brownie batter. In a separate bowl, whisk oil with both sugars, eggs, vanilla, and sourdough discard for the brownie batter. Stir in flour, cocoa powder, and salt. Fold in chocolate chips.
Layer and swirl. Layer half the brownie batter in the pan. Drop half the cookie dough over the top in spoonfuls. Repeat with remaining brownie batter, then cookie dough. Gently spread into an even layer.
Bake. Bake for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 10–15 minutes before lifting out to slice.
Notes
You can bake and freeze the brookies in individual portions. Let cool completely, wrap tightly, and freeze for up to 3 months. Chilling the doughs overnight will give a deeper sourdough flavor, but it's not required.