Description
Rich, fudgy Sourdough Brownies bring together tangy sourdough starter and deep chocolate flavors for an unexpectedly delicious twist on classic brownies. Swap your standard recipe with this clever baking hack that turns leftover starter into a seriously delectable chocolate treat.
Ingredients
Scale
Chocolate and Sourdough Base:
- ¾ cup (75g) unsweetened cocoa powder
- ½ cup (120g) sourdough starter (discard or active)
- ½ cup (60g) all-purpose flour
- ½ cup (85g) chocolate chips or chunks (optional)
Sweeteners and Fats:
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (113g) unsalted butter
Supporting Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chopped walnuts or pecans (optional)
- Caramel or peanut butter (optional)
- Flaky sea salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring corners are fully covered. Lightly spray or brush with cooking oil.
- Melt ½ cup (113g) unsalted butter in a medium saucepan over low heat. Remove from heat and whisk in 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, and ¾ cup (75g) unsweetened cocoa powder until smooth and glossy.
- Allow the chocolate mixture to cool for 5 minutes. Crack 2 large eggs into the warm mixture and add 1 tsp vanilla extract. Whisk ½ cup (120g) sourdough starter into the batter until fully incorporated.
- Sift ½ cup (60g) all-purpose flour, ½ tsp salt, and ½ tsp baking powder into the wet ingredients. Fold gently until no dry streaks remain.
- If desired, fold ½ cup (85g) chocolate chips into the batter. Optional: sprinkle ½ cup chopped walnuts across the top.
- Transfer batter to prepared pan, spreading evenly with a spatula. Smooth the surface to ensure consistent thickness.
- Bake at 350°F (175°C) for 25-30 minutes. Check doneness by inserting a toothpick – it should have a few moist crumbs attached.
- Remove from oven and let cool completely in the pan for 1-2 hours. Slice into 16 squares using a sharp knife.
- For extra indulgence, drizzle caramel sauce or sprinkle flaky sea salt on top before serving.
Notes
- Use room temperature ingredients to help the batter mix smoothly and create a consistent texture.
- Discard or feed your sourdough starter before using it in the recipe to ensure peak flavor and rising potential.
- For gluten-free brownies, swap traditional flour with a cup-for-cup gluten-free flour blend that contains xanthan gum.
- Check brownies early and often during baking, as sourdough can change moisture levels and affect overall cooking time.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 311 kcal
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg