Easy Sourdough Discard Brownies
Imagine biting into a brownie that’s rich, fudgy, and has a subtle tang from sourdough discard. This recipe offers a unique twist on a classic dessert, perfect for chocolate lovers.
Have leftover sourdough starter and don’t know how to use it? These brownies are the perfect solution, combining simplicity and indulgence.
Why These Brownies Are a Must-Try
- The sourdough discard adds a tangy depth of flavor that complements the chocolate perfectly.
- They have a fudgy center with a slightly crisp top, creating an irresistible texture combination.
- Quick and easy to prepare, they’re ideal for using up sourdough discard without wasting a drop.
Ingredients You’ll Need
- 1 cup sourdough discard
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until everything is well incorporated, ensuring a smooth base for your brownies.
Add the sourdough discard, eggs, and vanilla extract to the sugar mixture. Stir until the mixture is smooth and uniform.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Be careful not to overmix to avoid dense brownies. Fold in the chocolate chips if you’d like an extra layer of indulgence.
Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 10 minutes. Transfer them to a wire rack to cool completely before cutting into squares.
Simple Ingredient Swaps
If you prefer, you can substitute the unsalted butter with an equal amount of coconut oil for a slightly different flavor profile. Use dark chocolate chips instead of regular ones for a richer chocolate experience.
For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend that works well in baking.
Storing Your Brownies
Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Reheat individual squares in the microwave for a few seconds to bring back their fudgy texture.
Frequently Asked Questions
Can I use active sourdough starter instead of discard? Yes, but the flavor will be milder as active starter lacks the tanginess of discard.
How do I know when the brownies are done? Insert a toothpick into the center; it should come out with a few moist crumbs, indicating fudgy brownies.