Fudgy Sourdough Discard Brownies
Deliciously moist and rich brownies made with sourdough discard, offering a unique tang and deep chocolate flavor, ideal for any dessert occasion.
Ingredients
Main Ingredients
- 1 cup sourdough discard The key ingredient that adds a unique tang.
- 1 cup granulated sugar Balances the sour notes of the discard.
- 0.5 cup unsweetened cocoa powder Infuses deep chocolate flavor.
- 0.5 cup unsalted butter, melted Adds creamy richness.
- 2 large eggs Essential for binding.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 0.5 cup all-purpose flour Supports structure while keeping brownies soft.
- 0.25 teaspoon baking powder Provides a slight lift.
- 0.25 teaspoon salt Enhances sweetness.
- 0.5 cup chocolate chips (optional) For extra chocolatey indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it lightly and lining it with parchment paper.
- In a large mixing bowl, combine the sourdough discard, granulated sugar, and melted butter. Mix until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- If using, gently fold in the chocolate chips.
Baking
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, checking for a toothpick to come out with a few crumbs for the perfect fudgy texture.
- Allow the brownies to cool in the pan for 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before slicing.
Notes
Tips: Don’t overmix after adding dry ingredients, use room temperature ingredients, and consider adding espresso powder to enhance flavor.