Tasty Sourdough Discard Brownies
These Tasty Sourdough Discard Brownies are rich, fudgy, and infused with a subtle tang from sourdough discard, making them a comforting and delicious dessert.
Ingredients
Main Ingredients
- 1 cup sourdough discard (100 percent hydration) Adds subtle tang and moisture
- 3/4 cup granulated sugar Balances the sourdough tang
- 1/2 cup unsalted butter, melted Gives richness and a glossy top
- 2 large eggs, room temperature Binders that create fudgy structure
- 1 teaspoon vanilla extract Brightens the chocolate flavor
- 1/2 cup all-purpose flour Provides structure
- 1/3 cup unsweetened cocoa powder, sifted Concentrated chocolate flavor
- 1/4 teaspoon baking powder Slight lift without making them cakey
- 1/4 teaspoon fine sea salt Enhances all the flavors
- 1/2 cup chopped dark chocolate or chocolate chips Pockets of molten chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment, letting the paper hang over the edges for easy lifting.
- In a large bowl, whisk together the melted butter and sugar until glossy.
- Beat in the eggs one at a time, then stir in the vanilla and the sourdough discard.
- In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine.
- Fold the dry ingredients into the wet just until combined and stir in the chocolate chips.
- Pour the batter into the prepared pan, smoothing the top and sprinkle with flaky sea salt if desired.
Baking
- Bake for 22 to 28 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.
- Let the brownies cool on a rack for at least 20 minutes, then lift them out with the parchment and cut into squares.
Notes
Storage: Store in an airtight container for up to 3 days. For longer storage, freeze individual squares for up to 3 months. Thaw before serving.