Sourdough Brownies
These Sourdough Brownies blend the indulgence of chocolate with the subtle tang of sourdough starter discard, creating a rich, fudgy treat perfect for any occasion.
Ingredients
Main Ingredients
- 8 tablespoons unsalted butter adds moisture and richness
- 12 oz. semi-sweet chocolate chips provides sweetness and a deep chocolate flavor
- ½ cup dutched cocoa powder adds chocolate depth and color
- 2 teaspoons vanilla extract enhances sweetness and flavor complexity
- 2 large eggs provides structure and moisture
- 1 large egg yolk adds richness and improves texture
- 1 cup granulated sugar sweetens and helps with texture
- ½ cup dark brown sugar adds moisture and a slight caramel flavor
- ½ cup sourdough starter discard contributes tanginess and moisture
- 1 cup all-purpose flour provides structure
- 1 teaspoon salt enhances flavor balance
Instructions
Preparation
- Preheat your oven to the appropriate temperature for brownies.
- In a mixing bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in short increments, stirring in between, until melted and well combined.
- Once the mixture has cooled slightly, add in the cocoa powder and vanilla extract and stir until fully incorporated.
- Add the large eggs and the egg yolk to the mixture, whisking until fully combined.
- Gradually add in the granulated sugar and dark brown sugar, mixing until fully combined.
- Gently fold in the sourdough starter discard.
- Slowly sift in the all-purpose flour and salt, folding gently to combine.
- Pour the brownie batter into a greased 8-inch square baking pan and smooth the top.
Baking
- Place the pan in the preheated oven and bake until the edges are set but the center is still slightly soft.
- Allow the brownies to cool completely in the pan on a wire rack.
Notes
For best results, ensure your butter is melted but not hot and stir gently when folding in flour. Store brownies in an airtight container for up to three days or in the refrigerator for a week.