Description
Sourdough brownies melt chocolate magic into a seriously delicious dessert that lets your sweet tooth sing. Rich chocolate flavor combines perfectly with tangy sourdough starter for an unexpected twist that will make your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup sourdough discard
Supporting Ingredients:
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ¼ cup brown sugar
Finishing Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup chopped nuts
Instructions
- Heat the oven to 350F and line an 8×8-inch pan with parchment paper, ensuring the edges slightly overhang for easy removal.
- Melt ½ cup unsalted butter and whisk it with ¾ cup granulated sugar and ¼ cup brown sugar until the mixture looks smooth and glossy.
- Crack 2 large eggs into the butter-sugar mixture and add 1 teaspoon vanilla extract, whisking until the batter becomes light and creamy.
- Pour ½ cup sourdough discard into the wet ingredients, stirring until completely blended.
- Grab a separate bowl and combine ½ cup cocoa powder, ½ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined – do not overmix.
- If desired, fold in ½ cup chocolate chips and ½ cup chopped walnuts for added crunch and flavor.
- Transfer the batter to the prepared pan, using a spatula to spread it evenly and create a smooth surface.
- Slide the pan into the preheated 350F oven and bake for 25-30 minutes, watching for a toothpick that emerges with a few moist crumbs.
- Remove the brownies and let them cool in the pan for 10 minutes, allowing them to set and become easier to slice.
- Lift the brownies out using the parchment paper edges and cut into squares on a cutting board.
- Serve the brownies warm or at room temperature, optionally dusting with powdered sugar or pairing with vanilla ice cream.
Notes
- Always use room temperature ingredients to ensure smooth mixing and consistent texture in your brownies.
- If your sourdough starter is particularly tangy, reduce the amount slightly to prevent an overpowering sour flavor.
- Measure cocoa powder carefully, as too much can make the brownies dry and bitter.
- For gluten-free options, swap the regular flour with a cup-for-cup gluten-free flour blend and ensure your sourdough discard is also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 412 kcal
- Sugar: 24 g
- Sodium: 103 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 45 mg