Sourdough Brownies

Sourdough Brownie on a linen napkin showcasing the crackly top and fudgy interior.

Rich, fudgy brownies with intense chocolate flavor and a subtle sourdough tang are an indulgent way to use your sourdough discard.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword baked, chocolate, chocolate chip, classic, fudgy, nut free, sourdough discard, sweet

Category Bars, Brownies

Baking Ambition Confident

Prep Time 30

Cook Time 30

Cooling Time 1

Total Time 2

Servings

Calories 228kcal

Equipment

large mixing bowl
small mixing bowl
medium saucepan
9"x9" metal baking pan
electric mixer

Ingredients

60 g flour
32 g dark cocoa powder
3 eggs large (room temperature)
200 g sugar
55 g brown sugar
3 g salt
140 g butter unsalted
240 g bittersweet chocolate chips or chopped
15 ml vanilla extract
½ tsp espresso powder
125 g sourdough discard room temperature
135 g chocolate chips optional

Instructions

Preheat the oven to 350°, line a 9"x9" metal baking pan with non-stick foil
In a small bowl, whisk together the flour and cocoa powder; set aside
60 g flour, 32 g dark cocoa powder
Place the eggs, sugar, brown sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on its lowest speed and allow it to blend until it is a thick, glossy syrup and has little to no grit remaining from the sugar - do not whip in air.
3 eggs, 200 g sugar, 55 g brown sugar, 3 g salt
Meanwhile, melt the butter in a medium saucepan over low heat. Add the chocolate chips, vanilla and espresso powder. Whisk until the chocolate has completely melted and the mixture is smooth.
140 g butter, 240 g bittersweet chocolate, 15 ml vanilla extract, 1/2 tsp espresso powder
Slowly pour the warm chocolate mixture into the bowl of your still running stand mixer. Continue mixing until the batter is homogenous in color, completely smooth with a satiny sheen.
Add the sourdough discard and the flour mixture. Stir just until combined and no streaks of discard or dry ingredients remain - avoid overmixing. If you are using the chocolate chips, fold them in while just a few streaks of the dry ingredients and discard are still visible.
125 g sourdough discard, 135 g chocolate chips
Pour the batter into the prepared pan, spread to the edges and smooth the top. Bake for about 25-30 minutes - the edges will be slightly puffed, the surface will be dry and shiny with a few cracks. Allow the brownies to cool completely in the pan, lift them out of the pan using the foil and cut into 20 (small) or 16 (large) bars.

Nutrition