introduction
These sourdough peanut butter brownies are rich, fudgy, and easy to make. They use sourdough discard for extra flavor and a nice texture. If you like peanut butter desserts, also try this no-bake peanut butter cookies recipe for a quick treat.
why make this recipe
- It uses sourdough discard so you waste less and get good flavor.
- The brownies are fudgy and peanut buttery.
- You can make them with simple pantry ingredients.
- They are a good mix of chocolate and peanut butter for a crowd.
how to make Sourdough Peanut Butter Brownies
Make the batter, swirl in peanut butter, and bake until slightly underdone in the center for a fudgy texture. Warm the butter, melt the chocolate, whisk sugars and eggs, stir in sourdough, then fold in dry ingredients. Spoon peanut butter on top and swirl lightly. Bake until a toothpick comes out with moist crumbs.
Ingredients :
- 113 grams unsalted butter, melted and warm (1/2 cup)
- 140 grams brown sugar (2/3 cup, packed)
- 140 grams white sugar (2/3 cup)
- 85 grams chopped dark chocolate, melted (3 oz )
- 2 large eggs (100 grams)
- 100 grams sourdough discard (scant 1/2 cup)
- 4 grams vanilla extract (1 teaspoon)
- 55 grams cocoa powder (dark or dutched, 2/3 cup)
- 30 grams all-purpose flour (scant 1/4 cup)
- 6 grams salt (about 1 teaspoon)
- 85 grams creamy peanut butter (about 1/3 cup)
Directions :
- Preheat oven to 350ºF. Prepare a metal 8×8 inch baking pan with parchment paper.
- In a large bowl, add melted butter, brown sugar and white sugar. Whisk to combine.
- Melt chocolate in a microwave-safe container. Stir every 20–30 seconds so the chocolate does not seize. Add melted chocolate to the bowl and whisk to combine.
- Add eggs one at a time, whisking until completely incorporated.
- Add sourdough discard and vanilla extract. Whisk until completely combined.
- Pour cocoa powder, flour and salt on top of the mixture. Use a spatula or spoon to combine. Mix until you have a thick, smooth brownie batter.
- Spread brownie batter into the parchment-lined pan.
- Spoon 9 small dollops of creamy peanut butter on top of the batter. Use a knife to swirl the peanut butter into the batter until it is evenly dispersed.
- Bake for 35–40 minutes until edges and top are set. Do not over-bake. Stick a toothpick into the center. Look for the toothpick covered in moist crumbs. Pull the brownies out to cool and set up. Note: 190ºF in the center is a good guide for fudgy brownies.
- Let brownies cool and set up completely before slicing into squares. Enjoy.
how to serve Sourdough Peanut Butter Brownies
- Cut into squares and serve at room temperature.
- Add a scoop of vanilla ice cream for a warm-and-cold treat.
- Serve with coffee or milk for a simple snack.
- Warm a piece briefly and drizzle extra peanut butter or chocolate on top.
how to store Sourdough Peanut Butter Brownies
- Room temp: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 7 days. Bring to room temp before serving for best texture.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the fridge or at room temperature.
tips to make Sourdough Peanut Butter Brownies
- Warm the butter but do not overheat it.
- Melt chocolate slowly and stir often to avoid seizing.
- Use a spatula to fold dry ingredients gently. Do not overmix.
- Swirl peanut butter lightly so it blends but keeps streaks.
- Check doneness early. Pull the brownies when the center still has moist crumbs.
- Use parchment for easy removal and clean edges.
variation (if any)
- Add chopped peanuts on top for crunch.
- Swap creamy peanut butter for chunky if you want texture.
- Use almond or cashew butter for a different nut flavor.
- Stir in chocolate chips or swirl melted chocolate with the peanut butter.
- Add a pinch of espresso powder to the batter to deepen the chocolate flavor.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Use discard that is not fully fed. A very active starter will change the taste and texture. If you only have active starter, reduce liquid elsewhere and expect a tangier flavor.
Q: Can I make these dairy-free?
A: Yes. Use vegan butter and dairy-free chocolate. The texture may be slightly different but still good.
Q: How do I keep the brownies fudgy?
A: Do not overbake. Remove when a toothpick has moist crumbs. Let them cool completely to set.
Q: Can I double the recipe?
A: Yes. Use a larger pan (9×13) and watch bake time. Start checking about 5–10 minutes earlier than the doubled estimate.
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter is runnier. Chill it briefly before dolloping and swirling to keep it from sinking.
Sourdough Peanut Butter Brownies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These rich and fudgy brownies use sourdough discard for extra flavor and a perfect texture, combined with creamy peanut butter.
Ingredients
- 113 grams unsalted butter, melted (1/2 cup)
- 140 grams brown sugar (2/3 cup, packed)
- 140 grams white sugar (2/3 cup)
- 85 grams chopped dark chocolate, melted (3 oz)
- 2 large eggs (100 grams)
- 100 grams sourdough discard (scant 1/2 cup)
- 4 grams vanilla extract (1 teaspoon)
- 55 grams cocoa powder (dark or dutched, 2/3 cup)
- 30 grams all-purpose flour (scant 1/4 cup)
- 6 grams salt (about 1 teaspoon)
- 85 grams creamy peanut butter (about 1/3 cup)
Instructions
- Preheat oven to 350ºF. Prepare an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, brown sugar, and white sugar.
- Melt chocolate in a microwave-safe container, stirring every 20-30 seconds. Add melted chocolate to the bowl and whisk to combine.
- Add eggs one at a time, whisking until completely incorporated.
- Add sourdough discard and vanilla extract, whisking until combined.
- Pour cocoa powder, flour, and salt on top of the mixture. Mix until you have a thick, smooth brownie batter.
- Spread brownie batter into the prepared pan.
- Spoon 9 dollops of peanut butter on top and swirl with a knife.
- Bake for 35-40 minutes until edges are set. A toothpick should come out with moist crumbs.
- Let brownies cool completely before slicing into squares.
Notes
For best texture, let the brownies cool completely before serving. Serve at room temperature with ice cream or a hot beverage.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
