Sourdough Discard Brownies

Sourdough Discard Brownies

from enwnutrition.com
150 min
16 servings

These Sourdough Discard Brownies are super thick, chewy, and fudgy with a beautifully flaky top. Made with cocoa powder and chocolate chips, the techniques and ingredients used in this recipe guarantee better-than-box brownies every time.

Ingredients

  • 1 cup (227 grams or 2 sticks) unsalted butter
  • 2 ⅓ cups (450 grams) granulated sugar
  • 2 large (100 grams) eggs
  • 2 large (36 grams) egg yolks
  • 1 cup (106 grams) Dutch-processed cocoa
  • ½ cup (100 grams) sourdough starter discard
  • 1 tablespoon vanilla extract
  • 1 tablespoon brewed coffee (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups (360 grams) semi-sweet chocolate chips
  • 1 cup + 1 tablespoon (130 grams) all-purpose flour

Directions

  1. 1

    Preheat oven to 350°F and position a rack in the middle of the oven. Butter and line an 8-inch aluminum square baking pan with parchment paper. Using an aluminum pan is critical for the brownies to cook through evenly.

  2. 2

    In a medium saucepan, melt the butter over medium-low heat. Once melted, add the sugar and whisk until well combined and shiny (about 2-3 minutes). Remove from heat. Whisk in the eggs and egg yolks one at a time until smooth. Then add cocoa powder, sourdough discard, vanilla extract, coffee (if using), baking powder, and salt. Mix until well combined.

  3. 3

    Add chocolate chips to the mixture and fold until mostly melted. Then gently fold in the flour until just combined.

  4. 4

    Pour the batter into the prepared pan and spread it evenly. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to get too dark before the brownies are finished baking, loosely cover them with a piece of aluminum foil to prevent them from burning.

  5. 5

    Let the brownies cool in the pan for 1 hour before removing them. Finish cooling on a wire rack. Once cooled, slice into 16 squares and serve.