Sourdough Discard Brownies
Fudgy sourdough discard brownies with shiny crackly tops, deep chocolate flavor, and a subtle tang. A delicious way to use up your starter discard!
Servings 16 Brownies
Calories 251kcal
Ingredients
- 200 grams dark or bittersweet chocolate chopped
- 112 grams unsalted butter 1 stick
- 150 grams granulated sugar
- 100 grams brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 120 grams sourdough discard
- 60 grams all-purpose flour
- 25 grams cocoa powder unsweetened
- 1/2 teaspoon salt
- 100 grams semi-sweet chocolate chips optional
Instructions
- Preheat oven to 350°F. Grease and line an 8-inch metal square pan with parchment paper
- In a pan over low heat, melt the chocolate with the butter. Cool for 5 minutes
- In a bowl, whisk the eggs, sugar, and vanilla for 2 minutes by hand until glossy
- Add the chocolate mixture and the discard. Whisk until combined
- In another bowl, sift the flour, cocoa, and salt
- Slowly fold in the dry ingredients into the wet ones. DO NOT OVERMIX
- Finally, add the chocolate chips if you'd like
- Pour the batter into the prepared pan
- Bake for 28-32 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool in the pan on a rack. For clean slices, chill 30–60 minutes before cutting.
- Enjoy!
Notes
Notes
- For a deeper flavor, use bittersweet chocolate (60–70%). Milk chocolate will make the brownies sweeter.
- Add-ins: toasted walnuts, pecans, or swirls of peanut butter, caramel, or Nutella.
- Storage: keeps 3–4 days at room temperature in an airtight container. Freeze up to 2 months; thaw overnight in the fridge.
