Sourdough Discard Brownies
These fudgy Sourdough Discard Brownies are probably the most indulgently delicious way to utilize your extra starter. Rich and extra chocolatey with an irresistible crackly top, these brownies are sure to become a new household favorite!
Ingredients
- ½ cup butter (115 grams)
- 10 oz semi-sweet chocolate chip (285 grams)
- ½ cup Dutch cocoa powder (40 grams)
- pinch of espresso granules optional
- 1 cup white granulated sugar (200 grams)
- ½ cup brown sugar (110 grams)
- 3 eggs, large
- ½ cup sourdough starter (about 125 grams)
- 2 teaspoon vanilla extract
- ¾ cup all-purpose flour (120 grams)
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ½ cup semi-sweet, dark or milk chocolate chips (about 85 grams)
- flaky sea salt optional
Instructions
- Preheat the oven to 375 F. Melt butter in a saucepan over low heat. Add 10 oz of semi-sweet chocolate, cocoa powder and a pinch of espresso powder. Stir continuously until melted together. Remove from the burner and allow it to cool while you whip the eggs and sugar.
- To the bowl of a stand mixer (or mixing bowl with an electric hand mixer) combine the white and brown sugar with 3 eggs. Beat the eggs and sugar together on medium speed for 7-9 minutes until fluffy and light in color.
- Add sourdough starter, vanilla extract and the butter and chocolate mixture to the bowl and beat on low until just combined. Add flour, baking soda and salt and beat for 15 seconds until just combined. Then stir in the remaining ½ cup of chocolate chips by hand until just combined.
- Pour the batter into a parchment lined 9x9 baking pan and smooth over the top. Bake at 375 F for 45-50 minutes until set and remove from the oven. Allow the brownies to cool completely in the pan before removing and cutting into squares. Serve and enjoy!
Notes
*NOTES*
If you do not allow the brownies to cool completely in the pan there is a chance they will fall apart when you try slice them.
Tried this recipe?Let us know how it was!