introduction
These Easy Sourdough Discard Brownies are quick and simple. They use sourdough discard to add a mild tang and keep the brownies moist. If you like easy brownies, try this banana pudding brownies recipe for another simple twist.
why make this recipe
Make this recipe to use leftover sourdough discard and to bake fast, tasty brownies. The steps are easy. The ingredients are common. You get chewy, chocolatey squares with little fuss.
how to make Easy Sourdough Discard Brownies
- Preheat oven and prepare pan. Set oven to 350°F (175°C). Grease a 9×9 inch pan.
- Mix wet ingredients. In a bowl, combine 1 cup sourdough discard, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract. Stir until smooth.
- Mix dry ingredients. In another bowl, whisk 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Combine. Gradually add dry mix to wet mix, stirring until just combined.
- Add chips. Fold in 1 cup chocolate chips, if you want them.
- Bake. Pour batter into the prepared pan and spread it evenly. Bake 25–30 minutes, until a toothpick in the center has a few moist crumbs.
- Cool and cut. Let brownies cool before cutting into squares and serving.
Ingredients :
- 1 cup sourdough discard
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a mixing bowl, combine the sourdough discard, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool before cutting into squares and enjoy!
how to serve Easy Sourdough Discard Brownies
Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dusting of powdered sugar for a treat. Cut into small squares for snacks or larger pieces for dessert.
how to store Easy Sourdough Discard Brownies
Keep brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Thaw frozen brownies at room temperature before serving.
tips to make Easy Sourdough Discard Brownies
- Do not overmix after adding flour. Mix until just combined.
- Test doneness with a toothpick. A few moist crumbs mean fudgy brownies.
- Use room-temperature eggs for easier mixing.
- Line the pan with parchment for easy removal.
- Let brownies cool fully if you want clean squares.
variation (if any)
- Nutty: Fold in 1/2 cup chopped walnuts or pecans.
- Extra chocolate: Use 1/2 cup dark chocolate chunks plus 1/2 cup chips.
- Swirl: Drop spoonfuls of peanut butter or cream cheese on top and swirl before baking.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Use discard that is not fed. Active starter with equal flour and water can change texture and may need recipe tweaks.
Q: Can I reduce sugar?
A: You can lower sugar a bit, but brownies will be less sweet and may be denser.
Q: Are these cakey or fudgy?
A: They are fudgy if you bake until a few moist crumbs remain. Bake longer for cakier texture.
Q: Can I make this in a larger pan?
A: You can use a 9×13 pan, but batter will be thinner and bake time will change—check earlier.
Q: Can I skip the chocolate chips?
A: Yes. The brownies will still be chocolatey from the cocoa powder.
Easy Sourdough Discard Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick and simple brownies made with sourdough discard, resulting in chewy, chocolatey squares.
Ingredients
- 1 cup sourdough discard
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a mixing bowl, combine the sourdough discard, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool before cutting into squares and enjoy!
Notes
For serving, add a scoop of vanilla ice cream or a dusting of powdered sugar. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
