Sourdough Discard Brownies
Indulge in these warm, chocolatey brownies made with sourdough starter discard, offering a rich cocoa flavor and fudgy texture that everyone will enjoy.
Ingredients
Main Ingredients
- 1 cup sourdough starter (discard) adds moisture and tang
- 1 cup sugar sweetens the brownies
- 1/2 cup unsweetened cocoa powder provides rich chocolate flavor
- 1/2 cup melted butter adds richness and moisture
- 1 tsp vanilla extract enhances overall flavor
- 2 large eggs provides structure and moisture
- 1/2 cup all-purpose flour binds the ingredients
- 1/4 tsp salt balances sweetness
- 1/2 cup chocolate chips optional, for added chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking pan by generously greasing it with butter or non-stick spray.
- In a large mixing bowl, combine the sourdough starter, sugar, melted butter, and vanilla extract, mixing until smooth.
- Incorporate the eggs one at a time, mixing well after each addition until the batter is glossy.
- Sift in the cocoa powder, all-purpose flour, and salt, and stir gently until just moistened.
- Fold in the chocolate chips gently if using.
- Pour the batter into the prepared baking pan and spread it out evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into squares.
Notes
For best results, ensure your sourdough starter is at room temperature, and consider underbaking slightly for softer brownies. You can add other ingredients like nuts or caramel for variations.