Sourdough Discard Brownies

A rich, fudgy brownie that uses sourdough discard for extra depth and a tender crumb.

introduction

These sourdough discard brownies are dense, chocolatey, and easy to make. They use sourdough discard for flavor and texture. If you like brownies with a fun twist, try a similar idea with banana pudding brownies.

why make this recipe

• You use up sourdough discard instead of wasting it.
• The brownies are rich and fudgy.
• The recipe is quick and does not need special tools.
• It makes a good snack or dessert for friends and family.

how to make Sourdough Discard Brownies

Follow the steps below in order. Measure ingredients first. Preheat the oven and prepare the pan. Mix the chocolate and eggs separately, then combine. Bake until the center has a few moist crumbs.

Ingredients :

• 8 tablespoons butter
• 10 oz semi sweet chocolate chips
• 1/2 cup cocoa powder
• 2 teaspoons vanilla extract
• 2 large eggs + 1 egg yolk
• 3/4 cup cane sugar
• 1/2 cup brown sugar
• 1/2 cup sourdough discard
• 1 cup all-purpose flour
• pinch of salt

Directions :

1. Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. In a cast iron pan on low, melt the butter and semi-sweet chocolate chips together, stirring until smooth.
3. Add the cocoa powder and vanilla extract to the melted chocolate mixture, stirring until well combined.
4. In a stand mixer with the whisk attachment, whisk together the eggs and egg yolk, cane sugar, brown sugar, and sourdough discard for 8 minutes.
5. Use the paddle attachment and add the chocolate mixture into the egg mixture and mix on low until fully incorporated.
6. Gradually add the all-purpose flour and a pinch of salt, mixing until the batter is smooth.
7. Pour the brownie batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

how to serve Sourdough Discard Brownies

• Cut into squares and serve at room temperature.
• Add a scoop of vanilla ice cream for a warm-and-cold contrast.
• Dust with powdered sugar or drizzle melted chocolate for extra flair.

how to store Sourdough Discard Brownies

• Keep in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to one week; bring to room temperature before serving for best texture.
• Freeze cooled brownies in a sealed bag for up to 3 months. Thaw at room temperature.

tips to make Sourdough Discard Brownies

• Use good quality chocolate for the best flavor.
• Do not overbake. Check at 25 minutes and test with a toothpick. A few moist crumbs are ideal.
• Let the batter sit for a minute after mixing to let air bubbles settle.
• If you do not have a stand mixer, whisk the eggs and sugars by hand for a bit longer until pale and slightly thick.

variation (if any)

• Add 1/2 cup chopped nuts like walnuts or pecans for crunch.
• Stir in 1/2 cup chocolate chunks for extra gooey spots.
• Add a teaspoon of espresso powder to deepen the chocolate flavor.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard that is unfed. Active starter may change texture and rise. Discard is best.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and check texture.

Q: Can I bake these in a different pan size?
A: Yes. A 9×9 or similar square pan works. Adjust bake time and watch for moist crumbs.

Q: Do I need to chill the batter before baking?
A: No. This batter bakes well straight away. Chilling can change texture.

Q: Can I halve the recipe?
A: Yes. Use a smaller pan and reduce bake time. Start checking at 18 minutes.

Sourdough Discard Brownies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Rich and fudgy brownies made with sourdough discard for extra depth and a tender crumb.

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Ingredients

Scale 1x2x3x

• 8 tablespoons butter
• 10 oz semi-sweet chocolate chips
• 1/2 cup cocoa powder
• 2 teaspoons vanilla extract
• 2 large eggs + 1 egg yolk
• 3/4 cup cane sugar
• 1/2 cup brown sugar
• 1/2 cup sourdough discard
• 1 cup all-purpose flour
• pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. In a cast iron pan on low, melt the butter and semi-sweet chocolate chips together, stirring until smooth.
3. Add the cocoa powder and vanilla extract to the melted chocolate mixture, stirring until well combined.
4. In a stand mixer with the whisk attachment, whisk together the eggs and egg yolk, cane sugar, brown sugar, and sourdough discard for 8 minutes.
5. Use the paddle attachment and add the chocolate mixture into the egg mixture and mix on low until fully incorporated.
6. Gradually add the all-purpose flour and a pinch of salt, mixing until the batter is smooth.
7. Pour the brownie batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

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Notes

For serving, cut into squares and serve at room temperature. Add a scoop of vanilla ice cream for extra indulgence.

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Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg