Fudgy Sourdough Brownies
These fudgy brownies made with sourdough starter discard offer a lovely twist to a classic treat, perfect for family gatherings or satisfying your sweet tooth.
Ingredients
Brownie Batter
- ½ cup unsalted butter, melted adds richness
- 1 cup granulated sugar sweetness and moisture
- ½ cup packed brown sugar adds depth and moisture
- 2 large eggs binding and texture
- ½ cup sourdough starter discard or active sourdough starter adds tanginess and moistness
- 1 teaspoon vanilla extract enhances flavor
- 1 cup all-purpose flour structure
- ½ cup unsweetened cocoa powder chocolate flavor
- ½ teaspoon salt balances sweetness
- ¼ teaspoon baking powder provides some rise
- ½ cup dark chocolate chips or chunks adds texture and richness
Instructions
Preparation
- Preheat the oven and prepare your baking pan with grease or parchment.
- In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar until well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition until the mixture is creamy.
- Blend in the sourdough starter discard and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.
- Fold in the dark chocolate chips or chunks evenly.
- Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake the brownies until they are set at the edges but still slightly soft in the center.
- Allow the brownies to cool completely in the pan before cutting.
Notes
For best results, ensure butter isn’t too hot when mixing, avoid overmixing, and test for doneness with a toothpick. Try adding nuts for added crunch if desired.