The Best Sourdough Brownies: Perfect for Discard
If you’re a sourdough baker, you know the struggle of dealing with leftover sourdough discard. Instead of tossing it out, you can turn that tangy leftover starter into something delicious, like sourdough brownies!
Servings: 16
Calories: 290kcal
Ingredients
- ½ cup sourdough discard
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 1 cup dark chocolate
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 3 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it to prevent the brownies from sticking.
- Take a heatproof bowl, gently melt the butter and your favorite dark chocolate together, creating a rich, velvety base. Stir frequently and use low heat to prevent the chocolate from scorching, ensuring a smooth, glossy mixture that blends perfectly without burning.
- Now I want you to take a bowl and start whisking (gently) together the sugar, eggs, and sourdough discard until fully combined. Add the vanilla extract for extra flavor.
- Now, go ahead and add the melted chocolate butter mixture to the wet ingredients, and give it a gentle mix. Afterward, sift the flour, cocoa powder, and salt into the mixture for a smooth, even blend.
- Place the brownie batter into the prepared pan, then use a spatula to spread it evenly for a smooth layer, go ahead and start Baking your brownies for around 30 minutes,or until a toothpick inserted into the center comes out with just a few moist crumbs, which is a sure sign of that rich, fudgy texture we’re aiming for.
- When the brownies are baked perfectly, give them a little rest for about 10 minutes, so you can get neat and clean slices when you start cutting them. Enjoy!
Notes
- For a gluten-free alternative, swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the ingredients in the blend to ensure its suitable for brownies.
- Always try to use Quality Chocolate for the Best Flavor: The type of chocolate you use makes a big difference. Opt for high quality dark chocolate. That's because it enhances the complexity and depth of the flavor.
- If you prefer a more pronounced tang, use an active sourdough starter with a higher hydration level.