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!

Course Dessert, desserts bars

Cuisine American

Keyword brownie discard, brownie recipe, brownies,, discard recipes, fudgy recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings Brownies

Calories 251kcal

Author Tiffany bendayan

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!

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.