Sourdough Discard Brownies
These Sourdough Discard Brownies blend rich chocolate flavors with a hint of tanginess from sourdough discard, making them a delightful treat for any occasion.
Ingredients
Brownie Ingredients
- 1/2 cup unsalted butter, melted adds moisture and richness
- 1 cup granulated sugar provides sweetness and structure
- 2 large eggs, room temperature binds ingredients and contributes to texture
- 1/2 cup sourdough discard adds moisture and a subtle tang
- 1 tsp pure vanilla extract enhances overall flavor
- 3/4 cup all-purpose flour provides structure
- 1/2 cup unsweetened cocoa powder contributes to chocolate flavor
- 1/2 tsp baking powder helps brownies rise
- 1/4 tsp fine sea salt balances sweetness
- 1/2 cup semi-sweet chocolate chips or chopped chocolate adds rich, gooey texture
- 1/2 tsp flaky sea salt for topping adds a savory finish
Instructions
Preparation
- Begin by preheating your oven.
- In a mixing bowl, combine the melted butter and granulated sugar. Whisk until smooth and well blended.
- Add the room temperature eggs to the butter and sugar blend. Whisk gently until fully incorporated.
- Incorporate the sourdough discard and vanilla extract. Mix well until fully combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and fine sea salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix.
- Add in the semi-sweet chocolate chips or chopped chocolate and fold them into the batter.
- Transfer the batter into a prepared baking pan, smoothing the top.
- Sprinkle the flaky sea salt evenly across the batter.
- Bake in the oven until the edges start to pull away from the pan and a toothpick comes out with a few damp crumbs.
Notes
Use room temperature ingredients for better blending and texture. Don’t overmix to retain fudgy consistency. Allow brownies to cool for easier slicing.