Fudgy Sourdough Discard Brownies
These fudgy brownies enhance traditional flavors with sourdough discard, resulting in a moist, rich treat that's easy to make and delightful to enjoy.
Ingredients
Main Ingredients
- 1 cup sourdough discard adds moisture and a slight tang
- ½ cup butter (or neutral oil/dairy-free alternatives) provides richness and moisture
- 1 cup brown sugar adds sweetness and depth
- 2 large eggs binds and adds moisture
- ½ cup unsweetened cocoa powder provides chocolate flavor and richness
- 1 cup all-purpose flour (or gluten-free blend) provides structure
- ½ teaspoon salt enhances flavor
- ½ cup nuts (optional, e.g., walnuts, pecans) adds texture and flavor
- Flavor swirls (optional, e.g., peanut butter, jam) adds variety
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it or lining with parchment paper.
- In a mixing bowl, combine the sourdough discard and melted butter (or oil) until smooth.
- Add brown sugar and mix until fully blended.
- Incorporate the eggs one at a time, mixing well after each addition.
- Sift in cocoa powder, all-purpose flour, and salt, and gently fold them into the mixture.
- Fold in nuts or flavor swirls if using.
- Pour the brownie batter into the prepared baking pan and spread evenly.
Baking
- Bake for 25-30 minutes, until set in the center but still soft.
- Remove from oven, let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For best results, measure ingredients accurately and let brownies cool completely before cutting. Adjust baking time to account for your specific oven's characteristics.