Sourdough Brownies
These sourdough brownies offer a rich and gooey chocolate center, combining the comforting flavors of chocolate with a slight tang from sourdough discard, making for a delightful dessert any day of the week.
Ingredients
Brownie Batter
- ½ cup salted butter, browned adds a nutty flavor
- ½ cup brown sugar enhances moisture and sweetness
- ¼ cup granulated sugar balances sweetness
- 1 large egg (room temperature) provides structure and richness
- ½ cup sourdough discard adds moisture and slight tang
- 1 tbsp heavy cream (room temperature) increases richness
- 1 tsp vanilla extract enhances overall flavor
- 1 cup all-purpose flour provides structure
- 6 tbsp all-purpose flour provides structure
- ½ tsp baking soda helps leavening
- ½ tsp baking powder promotes rise
- Pinch n/a salt balances flavors
- ¾ cup chocolate chips adds pockets of chocolate richness
Fudgy Layer
- 1 cup salted butter provides fat and moisture
- 70 g cocoa powder intensifies chocolate flavor
- 6 oz dark chocolate chips adds depth of flavor
- 2 tbsp olive oil keeps brownies moist
- 2 large eggs (room temperature) provides structure and richness
- 1 large egg yolk provides additional richness
- ¾ cup brown sugar enhances moisture and sweetness
- ¾ cup granulated sugar balances sweetness
- ½ cup sourdough discard (room temperature) adds moisture and slight tang
- 2 tsp vanilla extract enhances overall flavor
- ½ cup all-purpose flour provides structure
- 1 tbsp all-purpose flour provides structure
- ½ tsp salt balances flavors
- ¾ cup chocolate chips or chocolate chunks adds pockets of chocolate richness
- ½ cup melted chocolate (for topping) adds richness
Instructions
Preparation
- Start by browning the butter in a saucepan over medium heat until it has a golden color and a nutty aroma. This enhances the flavor and creates a richer taste. Let it cool slightly.
- In a mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Whisk until smooth and creamy.
- Add one egg, sourdough discard, heavy cream, and vanilla extract. Mix until smooth and lump-free.
- In a separate bowl, whisk together flour, baking soda, baking powder, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips evenly through the batter.
Fudgy Layer Preparation
- Preheat your oven and melt the salted butter and dark chocolate chips together until smooth.
- Whisk in olive oil, two eggs, and an egg yolk until well incorporated.
- Stir in brown sugar, granulated sugar, sourdough discard, and vanilla extract until creamy.
- Fold in flour and salt until just combined.
- Fold in chocolate chips or chunks.
Baking
- Prepare the baking pan by lining it with parchment paper or greasing it lightly.
- Pour in half of the first brownie batter and smooth to an even layer.
- Spoon the second chocolate mixture over the first layer evenly.
- Top with the remaining brownie batter, covering the fudgy layer.
- Bake according to your recipe’s guidance until set but still slightly gooey in the center.
- Allow cooling in the pan on a wire rack before cutting.
Notes
For best results, allow all ingredients to reach room temperature before mixing. Avoid overmixing to keep the brownies tender. Store them in an airtight container for 3-4 days, or refrigerate for longer storage.