Sourdough Discard Brownies
Ingredients
- 1 cup unsalted butter
227 grams or 2 sticks
- 2 ⅓ cups granulated sugar
450 grams
- 2 large eggs
100 grams
- 2 large egg yolks
36 grams
- 1 cup Dutch-processed cocoa
106 grams
- ½ cup sourdough starter discard
100 grams
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee
optional
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
360 grams
- 1 cup + 1 tablespoon all-purpose flour
130 grams
Directions
- 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
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
Add chocolate chips to the mixture and fold until mostly melted. Then gently fold in the flour until just combined.
- 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
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.
Sourdough Discard Brownies
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Based on 9 ratings
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About this Recipe
Craving the ultimate homemade treat that's richer and more satisfying than anything from a box? These Sourdough Discard Brownies are the answer, delivering a decadent dessert that's both deeply chocolatey and incredibly easy to make.
What sets these brownies apart is the clever inclusion of sourdough starter discard, which contributes to their signature thick, chewy, and wonderfully fudgy texture. This recipe leverages specific techniques and a thoughtful combination of cocoa powder and chocolate chips, ensuring a beautifully flaky top and intense chocolate flavor that guarantees a "better-than-box" experience every time.
Prepare for a truly indulgent brownie experience. Each bite offers a rich, deep chocolate flavor, a result of both Dutch-processed cocoa and generous semi-sweet chocolate chips. You'll find these brownies to be wonderfully thick and dense, with a satisfyingly chewy crumb that yields to a luscious fudgy interior. The top boasts an alluring, delicate crispness that provides a perfect textural contrast. This recipe is straightforward, focusing on simple steps to achieve truly remarkable results.
Feel free to experiment with the chocolate chips; while semi-sweet provides a classic balance, you could try dark chocolate for a more intense flavor or milk chocolate for extra sweetness. The brewed coffee is optional, but it deepens the chocolate notes without adding a coffee taste—if you prefer, you can simply omit it. For a different twist, consider adding a sprinkle of flaky sea salt on top before baking to enhance the chocolate.
These rich Sourdough Discard Brownies are perfect for any occasion, from a casual weeknight dessert to a special gathering. Serve them warm with a scoop of vanilla ice cream, or enjoy them as is with a glass of milk.