Easy Sourdough Discard Brownies
Delicious brownies featuring sourdough discard for a moist and rich dessert, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed) adds moisture and a subtle tang
- 1.5 cups sugar sweetness and structure
- 2 large eggs binds ingredients and adds richness
- 0.5 cups vegetable oil moisture and softness
- 1 teaspoon vanilla extract enhances flavor
Dry Ingredients
- 0.5 cups cocoa powder rich chocolate flavor
- 0.5 teaspoon baking powder leavening agent
- 0.25 teaspoon salt enhances flavor
- 1.25 cups all-purpose flour provides structure
- 1 cup chocolate chips (optional) adds extra chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F and prepare your baking pan by greasing it or lining it with parchment paper.
- In a mixing bowl, combine the sourdough discard, sugar, and vegetable oil, whisking until the mixture is smooth and well combined.
- Crack in the eggs and add the vanilla extract, whisking until everything is incorporated.
- In a separate bowl, mix the dry ingredients: cocoa powder, baking powder, salt, and all-purpose flour.
- Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined.
- Fold in the chocolate chips if using, ensuring they’re evenly distributed.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
Baking
- Bake the brownies for approximately 25-30 minutes, checking for doneness with a toothpick.
Notes
For best results, do not overmix the batter. Let the brownies cool for 10-15 minutes before cutting them. Store brownies in an airtight container for 3-4 days at room temperature, or refrigerate for a week.