Brownie Fudge Cookies with Sourdough in Thermomix

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3 March, 2026

Brownie Fudge Cookies with Sourdough in Thermomix 🍫
The perfect combination: brownie + cookie + sourdough

If you are passionate about intense, dense and slightly moist brownies on the inside, and at the same time you enjoy good cookies with crispy edges… this recipe has it ALL.

These sourdough fudge brownie cookies in Thermomix combine the best of both worlds: cracked and shiny surface, ultra-sweet interior and an irresistible depth of flavor.

In addition, they are ideal for taking advantage of sourdough discard. That little surplus that sometimes you don’t know how to use becomes here a star ingredient that provides nuances, balance and a spectacular texture.

What makes these cookies special?

🍫 Intense chocolate flavor thanks to Dutch cocoa and melted chocolate.
✨ Shiny and crackled surface, typical of a well-made brownie.
🤎 Fudgy and slightly rubbery interior.
🍞 Subtle acid touch thanks to the sourdough.
♻️ Perfect for taking advantage of discards without wasting anything.

The Thermomix facilitates the entire process: it melts, mixes and integrates with precision, guaranteeing a homogeneous and well-aerated dough.

Brownie Fudge Cookies with Sourdough in Thermomix

🛒 Ingredients (for 12-14 large cookies)

Dry ingredients

60 g all-purpose wheat flour
25 g Dutch cocoa powder (Dutch-process)
½ teaspoon baking powder
½ teaspoon salt

Wet ingredients

113 g unsalted butter
170 g semi-sweet or dark chocolate, chopped
150 g white sugar
50 g brown sugar
1 large egg + 1 yolk (at room temperature)
80 g sourdough discard
1 teaspoon vanilla extract

Optional (highly recommended)

85-100 g chocolate pieces or chips
Salt flakes to sprinkle

👩‍🍳 Step-by-step preparation in Thermomix

1️⃣ Melt butter and chocolate

Place the butter (113 g) and the chopped chocolate (170 g) in the glass.

Program 3-4 minutes / 50°C / Speed 2until completely melted and shiny.

If necessary, lower the remains with the spatula and let them cool for 5 minutes before continuing.

2️⃣ Incorporate sugars and eggs

Add the white sugar, brown sugar, whole egg, yolk and vanilla.

Beat 1 minute / Speed 4.

This step is key to incorporating air and getting that texture that is crispy on the outside and soft on the inside.

3️⃣ Add the sourdough discard

Add the 80 g of sourdough.

Mix 30 seconds / Speed 3 until obtaining a homogeneous mass.

4️⃣ Mix the dry ingredients

In a separate bowl, combine the flour, cocoa, baking powder and salt.

Add this mixture to the glass.

Integrate 20-30 seconds / Speed 3 with reverse rotation (or low speed), just until combined.

⚠️ Do not overmix: the dough should be thick, brownie type.

5️⃣ Add chocolate chips

If you use them, incorporate them now.

Mix 10 seconds / Speed 2 with reverse rotation.

6️⃣ Cold rest (essential)

Transfer the dough to a bowl, cover and refrigerate for 30-45 minutes (or overnight if you want thicker cookies).

This step helps control expansion in the oven and improves the final texture.

7️⃣ Formed and baked

Preheat the oven to 175°C and line a tray with baking paper.

Form balls of approximately 2 tablespoons each and place them well apart.

Sprinkle lightly with flaked salt.

Bake 10-12 minutesuntil the surface is cracked and the edges are firm, but the center is still soft.

For a more brownie effect, reduce the time by 1 minute.

8️⃣ Chilled

Let them rest for 5 minutes in the tray before transferring them to a rack. They harden slightly as they cool, but the inside remains moist and rubbery.

Tips for perfect cookies

🔹 Use eggs at room temperature for better emulsion.
🔹 If your discard is very acidic, reduce the amount slightly or add an extra 10 g of sugar.
🔹 For thicker cookies, chill the dough overnight.
🔹 Don’t overdo the baking: the center should look slightly undercooked when you take them out.

Conservation and freezing

They are kept for 3-4 days in an airtight container.
You can freeze the dough already formed into balls and bake directly (add 1-2 extra minutes).
They can also be frozen already baked for up to 2 months.

Image description

Close-up of several deep dark brown fudge brownie cookies, with shiny, cracked surface. Some show chunks of molten chocolate peeking out. They are placed on baking paper on a metal tray, with flakes of salt visible on top. The interior texture appears slightly moist and dense, with a contrast between the crispy edge and the soft center.

Conclusion

These fudge brownie cookies with sourdough in Thermomix are a true delight for chocolate lovers. Intensely chocolatey, with irresistible texture and that special touch that discarding provides, they will become one of your favorite recipes to take advantage of every refreshment in your sourdough.

A simple, delicious and perfect recipe for any time of the day. Hard to eat just one! 🍪

Recipe by Jesus