Tasty Sourdough Discard Brownies
Indulgent and sustainable brownies made with sourdough discard, featuring a gooey texture and rich chocolate flavor.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted Substitute coconut oil for a dairy-free option.
- 1.25 cups granulated sugar For less sugar, reduce to 1 cup and add a tablespoon of maple syrup.
- 2 large eggs, at room temperature Flax eggs can be used for vegan adaptation.
- 1 teaspoon pure vanilla extract Warms and rounds flavors.
- 1 cup sourdough starter discard, unfed The star ingredient that adds a tangy backbone and moist crumb.
- 0.75 cup all-purpose flour Substitute half whole wheat for a nuttier bite.
- 0.5 cup unsweetened cocoa powder Choose Dutch processed for deeper chocolate notes.
- 0.5 teaspoon baking powder For a slight lift while keeping fudginess.
- 0.25 teaspoon fine sea salt Heightens the chocolate.
- 0.5 cup chocolate chips or chopped chocolate Optional for pockets of melty joy.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment and leave an overhang for easy lifting.
- In a large bowl, whisk together the melted butter and sugar until glossy and slightly cool.
- Beat in the eggs one at a time, then stir in the vanilla and the sourdough discard.
- Sift together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet until just combined; a few streaks of flour are fine.
- Stir in the chocolate chips if using.
- Pour the batter into the prepared pan, level the top, and scatter any toppings.
Baking
- Bake for 22 to 28 minutes. The edges should be set and the center will still jiggle slightly.
- Cool completely in the pan before lifting and slicing.
Notes
Store brownies in an airtight container for up to 3 days at room temperature, 7 days in the refrigerator, or wrap individually and freeze for up to 3 months.