Best Sourdough Discard Brownies
A delightful way to utilize sourdough discard, these brownies balance rich chocolate flavor with a moist, fudgy texture.
Ingredients
Dry Ingredients
- 1 cup all purpose flour, spooned + leveled provides structure
- 1/2 tsp baking powder helps with leavening
- 1/2 tsp salt enhances flavor
- 1/2 cup cocoa powder rich chocolate flavor
Wet Ingredients
- 3/4 cup unsalted butter adds moisture and richness
- 2 tbsp oil (avocado or canola) improves texture
- 1/4 cup sugar sweetens the batter
- 2 large eggs binds ingredients
- 1 large egg yolk adds richness
- 1 cup granulated sugar sweetness and moisture
- 1.5 tsp vanilla extract depth of flavor
- 1/3 cup sourdough discard flat + runny sourdough starter
Chocolate Chips
- 3/4 cup semi-sweet chocolate chips textural component
- 3/4 cup mini chocolate chips optional, for extra chocolate burst
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C) and line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, sift together the flour, baking powder, salt, and cocoa powder until well combined.
Mixing
- In a medium saucepan, combine the unsalted butter, oil, and 1/4 cup of sugar. Heat over medium until the butter melts, then remove from heat.
- In a large mixing bowl, whisk together the vanilla extract, eggs, egg yolk, and remaining sugar until well combined.
- Gradually pour in the warm butter mixture while continuously whisking.
- Add the sifted dry ingredients, sourdough discard, and chocolate chips. Mix gently with a rubber spatula until just combined.
Baking
- Scoop the brownie batter into the prepared pan, smoothing it out evenly.
- Bake for 27-30 minutes, until the edges feel firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If using, sprinkle mini chocolate chips on top while warm.
Cooling
- Allow the brownies to cool in the pan before slicing them into squares.
Notes
For best results, whisk the egg mixture well, allow the melted butter to cool slightly before combining, and avoid overmixing to keep brownies tender. Let cool completely before slicing for clean edges.