Sourdough Discard Brownies
These sourdough discard brownies are rich, fudgy, and irresistibly chocolatey with a gooey center and crackly top. A perfect way to use up sourdough discard while making an indulgent treat!
Ingredients
- ½ cup 125g sourdough discard
- 1 cup 120g all-purpose flour
- ½ cup 40g Dutch-process cocoa powder
- ½ cup 113g unsalted butter, melted
- 12 oz 340g semi-sweet chocolate chips
- 1 cup 200g granulated sugar
- ½ cup 110g dark brown sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp salt
- ½ tsp espresso powder optional, enhances chocolate flavor
Instructions
- 1️⃣ Preheat oven to 350°F (176°C). Line a 9x9-inch baking dish with parchment paper.
- 2️⃣ Melt butter & chocolate chips in a saucepan over low heat. Stir in cocoa powder until smooth. Let cool.
- 3️⃣ Whisk eggs & sugars together on high speed for 7–10 minutes until thick and glossy.
- 4️⃣ Mix in sourdough discard and cooled chocolate mixture until combined.
- 5️⃣ Sift in flour and salt, then gently fold to combine. Avoid overmixing!
- 6️⃣ Pour batter into pan and smooth the top.
- 7️⃣ Bake for 35–40 minutes, until edges are set but center is slightly underdone.
- 8️⃣ Cool completely before slicing for clean, fudgy brownies.
Notes
✔ For fudgier brownies, bake for 3–5 minutes less.
✔ For cakier brownies, add an extra egg.
✔ Enhance flavor by adding nuts, caramel swirls, or extra chocolate chunks.
✔ Storage: Keep at room temperature for 7 days, refrigerate for 2 weeks, or freeze for up to 3 months.
✔ For cakier brownies, add an extra egg.
✔ Enhance flavor by adding nuts, caramel swirls, or extra chocolate chunks.
✔ Storage: Keep at room temperature for 7 days, refrigerate for 2 weeks, or freeze for up to 3 months.