Description
These sourdough brownies are a rich, chocolatey delight with a subtle tang from sourdough discard. Perfect for using up leftover starter, they’re dense, fudgy, and have that classic crackly top. Whether you’re a sourdough enthusiast or just love a good brownie, this recipe is sure to impress!
Ingredients
Scale
- ½ cup (113 g) unsalted butter
- 1 cup (175 g) semi-sweet chocolate chips
- ½ cup (40 g) dutched cocoa powder (or regular cocoa powder)
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) dark brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (125 g) sourdough starter discard, unfed
- ¾ cup (95 g) all-purpose flour
- ½ teaspoon salt
- Optional: ½ cup chopped nuts or extra chocolate chips
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (176°C). Line a 9″x9″ baking dish with parchment paper, letting the edges hang over for easy removal. - Melt and Mix:
In a saucepan over low heat, melt the butter. Once melted, add the chocolate chips and stir until smooth. Remove from heat and whisk in the cocoa powder and vanilla extract. Set aside to cool slightly. - Beat the Eggs and Sugar:
In a mixing bowl, beat together the eggs, granulated sugar, and brown sugar for about 5-7 minutes until the mixture is pale and thick. This step creates that sought-after crackly top! - Combine with Sourdough:
Gently fold in the sourdough starter discard until just combined. Then, fold in the chocolate mixture, making sure not to overmix. - Incorporate Dry Ingredients:
Sift together the flour and salt. Fold them into the batter until no dry spots remain. If you’re adding nuts or extra chocolate chips, fold them in now. - Bake:
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool and Cut:
Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into squares.
Notes
- Storage: Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- For Extra Fudgy Brownies: Reduce the flour to ½ cup.
- Add a Twist: Swirl in ¼ cup of peanut butter or caramel sauce before baking for added flavor!
- Prep Time: 15 min
- Cook Time: 35 min
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg