Description
These rich, fudgy brownies get a moist, tangy twist from sourdough discard, making them the perfect way to use up your starter while indulging in a chocolatey treat.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup sourdough discard
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips or chunks
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Melt butter in a saucepan or microwave-safe bowl. Stir in the sugar until glossy.
- Add sourdough discard, eggs, and vanilla extract. Whisk until smooth and slightly thickened.
- Sift in cocoa powder, flour, and salt. Stir until just combined—do not overmix.
- Fold in chocolate chips or chunks.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan before slicing and serving.
Notes
- Add chopped nuts like walnuts or pecans for crunch.
- Swirl in peanut butter or cream cheese before baking.
- Sprinkle sea salt on top for a sweet-salty finish.
- Use dark chocolate for a more intense cocoa flavor.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg