Easy Sourdough Discard Brownies
Delicious brownies made with sourdough discard, offering a unique chocolate flavor with a hint of tanginess. Perfect for any occasion!
Ingredients
Brownie Base
- 1 cup sourdough discard Adds moisture and tanginess
- 1/2 cup unsalted butter Should be melted
- 1 cup granulated sugar Balances the tanginess
- 2 large eggs Provides structure and moisture
- 1 teaspoon vanilla extract Enhances flavor
Dry Ingredients
- 1/2 cup all-purpose flour Provides structure
- 1/3 cup unsweetened cocoa powder Adds rich chocolate flavor
- 1/4 teaspoon salt Balances flavors
Add-ins
- 1/2 cup chocolate chips Optional, for extra chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking dish by coating it with nonstick spray or lining it with parchment paper.
- In a mixing bowl, combine the sourdough discard and melted unsalted butter until well blended.
Mixing
- Add granulated sugar and whisk until fully combined until the mixture is smooth and glossy.
- Incorporate the eggs one at a time, mixing until the mixture is smooth and slightly thickened.
- Stir in vanilla extract until evenly distributed.
Combining Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula, avoiding over-mixing.
- Fold in chocolate chips if using.
Baking
- Pour the brownie batter into the prepared baking dish, spreading it evenly.
- Bake the brownies for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow brownies to cool in the dish for about 10 to 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into squares and serve.
Notes
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week. Can be frozen for up to 3 months.