Sourdough Discard Brownies Recipe
These sourdough discard brownies are ultra-fudgy with a tangy twist. Perfect Valentine's treat ready in 45 minutes using your leftover starter!
Servings 16
Ingredients
- ½ cup butter 8 tablespoons / 1 stick
- ¾ cup white granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup unsweetened cocoa powder
- 1 tsp salt
- 2 large eggs
- 1 egg yolk
- ½ cup sourdough discard
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup chocolate chips I used semi-sweet, but you can use dark or milk chocolate
Instructions
- Preheat the oven to 350 °F.
- Grease (butter or use cooking spray) a 9x9 baking dish. Line with parchment paper. Set aside.
- In a saucepan, combine the butter, granulated sugar, brown sugar, cocoa powder, and salt.
- Set over medium heat and stir until the butter melts and all ingredients are fully combined.
- Remove from the heat and let the mixture cool for 5–8 minutes.
- While it cools, whisk the eggs and egg yolk together in a small bowl.
- Once the chocolate mixture has cooled slightly, whisk in the eggs until fully incorporated.
- *NOTE* This step is important. Make sure the chocolate mixture is cool before adding the eggs. You don’t want the residual heat of the chocolate mixture to start cooking the eggs. If you are unsure whether the chocolate mixture is cool enough, you can always add a little bit of the chocolate mixture to the eggs to warm (or temper) the eggs.
- Stir in the sourdough discard.
- Add the flour in two additions, mixing well in between each addition.
- With the second flour addition, add the chocolate chips and stir until the batter is smooth and no dry flour remains.
- Pour the brownie mixture into the prepared pan.
- Bake in the preheated oven for 30 minutes or until the edges are set and the center is still soft.
- Cool the brownie completely before serving.
Notes
The flavor of this brownie is perfectly chocolaty with a hint of tang from the discard.
It has a fun, rich, and fudgy texture without being oily.
Don’t skip the cooling time. This time allows the starches and fats to firm up, so the brownies hold their shape instead of oozing or crumbling. Trust me, the wait is worth it for those gorgeous, bakery-style squares! Store the leftover brownies at room temperature in an airtight container for up to 4 days. In the refrigerator, they will last 1 week. You can rewarm a brownie in the microwave for 15-20 seconds to replicate this fresh out of the oven texture.
Don’t skip the cooling time. This time allows the starches and fats to firm up, so the brownies hold their shape instead of oozing or crumbling. Trust me, the wait is worth it for those gorgeous, bakery-style squares! Store the leftover brownies at room temperature in an airtight container for up to 4 days. In the refrigerator, they will last 1 week. You can rewarm a brownie in the microwave for 15-20 seconds to replicate this fresh out of the oven texture.
Nutrition
Calories: 205kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 207mg | Potassium: 93mg | Fiber: 2g | Sugar: 23g | Vitamin A: 236IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg
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