Tasty Sourdough Discard Brownies

why make this recipe

These brownies use sourdough discard to add a light tang and cut waste. They are quick to mix and bake. You get rich chocolate flavor with a soft, chewy bite. This recipe is good when you want a simple treat from common pantry items.

introduction

This Tasty Sourdough Discard Brownies recipe turns unused starter into a tasty dessert that families enjoy. If you want a fun twist on brownie ideas, try this easy version and see a related option like banana pudding brownies recipe for more dessert ideas.

how to make Tasty Sourdough Discard Brownies

You mix wet and dry parts, fold them together, and bake. The sourdough discard blends with butter, eggs, and sugar to make a rich batter. Stir in chocolate chips if you like extra chocolate. Bake until a toothpick comes out with a few moist crumbs.

Ingredients :

1 cup sourdough discard, 1 cup sugar, 1/2 cup unsalted butter, melted, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 cup chocolate chips (optional)

Directions :

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips if using.
6. Pour the brownie batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let cool before cutting into squares and serving.

how to serve Tasty Sourdough Discard Brownies

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

how to store Tasty Sourdough Discard Brownies

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to one week. Freeze wrapped brownies for up to 3 months; thaw at room temperature before serving.

tips to make Tasty Sourdough Discard Brownies

• Use room temperature eggs to help the batter mix evenly.
• Do not overmix after adding dry ingredients; stir until just combined.
• Check the brownies a few minutes early to avoid overbaking. A few moist crumbs on the toothpick means done.
• Use good cocoa powder for richer flavor.

variation (if any)

• Add nuts like walnuts or pecans for crunch.
• Use white chocolate chips or a mix of chips for different flavors.
• Stir in a spoon of instant espresso powder to deepen the chocolate taste.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, you can use active starter but it may make the brownies tang a bit stronger. Adjust sugar if you want less tang.

Q: Can I make this in a different pan size?
A: You can use an 8×8 inch pan for thicker brownies or a 9×13 inch pan for thinner ones. Adjust baking time as needed.

Q: Are these brownies gluten-free?
A: Not as written. To make them gluten-free, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. Check other ingredients for gluten if needed.

Q: Can I skip the chocolate chips?
A: Yes. The brownies still taste good without chips. The chips add texture and extra chocolate.

Q: How do I know when they are done?
A: Insert a toothpick in the center. If a few moist crumbs stick to it, the brownies are done. If the toothpick is wet with batter, bake a few more minutes.

Tasty Sourdough Discard Brownies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious brownies made with sourdough discard for a rich chocolate flavor and chewy texture.

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Ingredients

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• 1 cup sourdough discard
• 1 cup sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix together the sourdough discard, sugar, melted butter, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips if using.
6. Pour the brownie batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let cool before cutting into squares and serving.

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Notes

For extra flavor, add nuts or espresso powder. Store brownies in an airtight container for optimal freshness.

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Nutrition

• Serving Size: 1 square
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg