Sourdough Discard Brownies
These fudgy brownies made with sourdough discard offer a rich texture and deep flavor, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 1 cup all purpose flour (spooned and leveled)
- 1/2 tsp baking powder helps with rise
- 1/2 tsp salt enhances flavor
- 1/2 cup cocoa powder adds richness
Wet Ingredients
- 3/4 cup unsalted butter provides moisture
- 2 tbsp oil (avocado or canola) adds tenderness
- 1/4 cup sugar sweetens the batter
- 2 large eggs binds ingredients
- 1 large egg yolk adds richness
- 1 cup granulated sugar contributes to sweetness
- 1.5 tsp vanilla extract for flavor
- 1/3 cup sourdough discard adds depth
Add-Ins
- 3/4 cup semi-sweet chocolate chips for added chocolate flavor
- 3/4 cup mini chocolate chips optional, add extra texture and sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by lining it with parchment paper.
- In a medium bowl, sift together the all-purpose flour, baking powder, salt, and cocoa powder.
- In a medium saucepan, combine the unsalted butter, oil, and 1/4 cup sugar. Heat over medium heat, stirring gently until the butter is completely melted, then remove from heat.
- In a large mixing bowl, whisk together the vanilla extract, eggs, egg yolk, and 1 cup of granulated sugar until pale and slightly frothy.
- Slowly pour the warm butter mixture into the egg mixture, whisking continuously until well combined.
- Add the dry ingredients, chocolate chips, and sourdough discard to the wet ingredients. Mix gently with a rubber spatula until just combined.
- Transfer the batter into the prepared baking pan and smooth the top.
Baking
- Bake in the preheated oven for 27-30 minutes until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- If using mini chocolate chips, sprinkle them over the top of the warm brownies right after taking them out of the oven.
- Let the brownies cool in the pan before lifting them out and slicing.
Notes
These brownies can be enjoyed warm or at room temperature. For an extra indulgent touch, serve with vanilla ice cream. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.