Description
These Sourdough Discard Brownies are a delicious way to use up your sourdough starter discard. They are rich, chocolatey, and have a perfect chewy texture. This recipe is easy enough for beginners.
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups semi-sweet chocolate chips (12 oz)
- 1/2 cup cocoa powder (dutch or regular)
- 2 teaspoons vanilla essence
- 2 large eggs
- 1 egg yolk
- 1 cup white sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter discard
- 1 cup plain flour
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (176°C). Line a 9″x9″ baking dish with parchment paper.
- Melt butter in a saucepan over low heat. Add chocolate chips, vanilla extract, and cocoa powder. Stir until smooth. Remove from heat and let cool slightly.
- In a large bowl, beat eggs, white sugar, and brown sugar until light and creamy. Add sourdough discard and cooled chocolate mixture. Beat until combined. Gently fold in flour and salt.
- Pour batter into the lined baking dish and smooth the top. Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs.
- Let brownies cool completely in the pan. Lift out using parchment paper, slice, and serve.
Notes
- You can use either Dutch-processed or regular cocoa powder.
- Ensure the chocolate mixture is slightly cooled before adding to the eggs to prevent scrambling.
- The batter will be thick; this is normal and contributes to the chewy texture.
- Cooling completely is key for the best texture and easy slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American