Description
These sourdough brownies are rich, fudgy, and packed with deep chocolate flavor! A great way to use up sourdough discard in a delicious dessert.
Ingredients
Scale
For the Brownie Batter:
- ½ cup (1 stick) unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup (120g) sourdough discard (unfed or active)
- ½ cup (60g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (60g) all-purpose flour
- ½ cup (90g) dark chocolate chips or chunks
Optional Toppings:
- ¼ teaspoon flaky sea salt (for sprinkling)
- ¼ cup chopped nuts (walnuts or pecans)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
2. Melt Butter & Mix Sugars
- In a saucepan or microwave, melt butter until smooth.
- Stir in granulated sugar and brown sugar, whisking until dissolved.
- Add vanilla extract and mix well.
3. Incorporate Eggs & Sourdough Starter
- Whisk in eggs, one at a time, until fully combined.
- Stir in sourdough discard, mixing until smooth.
4. Add Dry Ingredients
- Sift in cocoa powder, salt, baking powder, and flour.
- Gently fold the mixture together using a spatula—don’t overmix!
5. Fold in Chocolate Chips & Bake
- Stir in chocolate chips or chunks.
- Pour batter into the prepared baking pan, spreading evenly.
- Sprinkle with flaky sea salt or chopped nuts (if using).
- Bake for 25-30 minutes, until the center is just set but still slightly gooey.
6. Cool & Serve
- Let brownies cool in the pan for at least 15 minutes before slicing.
- Serve warm for an extra fudgy texture, or chill for cleaner slices!
Notes
✔ Use unfed sourdough discard – Adds a subtle tang and extra chewiness.
✔ Don’t overmix – Keeps the brownies dense and fudgy.
✔ Let them cool completely before slicing – Helps them set for perfect squares.
- Prep Time: 10
- Cook Time: 25
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 12
- Calories: 220