Description
Transform your sourdough discard into fudgy, intensely chocolatey brownies with a subtle tang and crackly top. Perfect for a treat or special occasion.
Ingredients
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½ cup unsalted butter
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1 cup semi-sweet chocolate chips or chopped chocolate
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¾ cup granulated sugar
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¼ cup brown sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup sourdough discard (unfed)
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½ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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¼ tsp salt
Optional Add-Ins / Twists:
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¼ cup caramel sauce + flaky sea salt
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½ cup peanut butter for swirls
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½ tsp peppermint extract + ½ cup dark chocolate chips
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1–2 tsp instant espresso powder
Instructions
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Preheat Oven: 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease if desired.
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Melt Butter & Chocolate: In a medium saucepan over low heat, melt butter and chocolate together until smooth. Remove from heat.
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Add Sugars: Whisk in granulated and brown sugar until slightly grainy.
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Incorporate Eggs & Vanilla: Add eggs and vanilla, whisk 1–2 minutes until thick, shiny, and smooth.
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Fold in Sourdough Discard: Gently fold in the discard until fully incorporated. Batter may look slightly split—this is normal.
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Add Dry Ingredients: Sift in flour, cocoa powder, and salt. Fold gently until just combined—do not overmix.
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Bake: Pour batter into prepared pan, smooth top, and bake 25–30 minutes. Edges should be set; center still slightly soft. Toothpick should come out with a few moist crumbs.
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Cool Completely: Let brownies cool in pan on a wire rack before cutting for clean, fudgy slices. Chill if you want extra-firm slices or to cut fun shapes.
Notes
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Crackly Top: Whisk eggs thoroughly into warm chocolate-sugar mixture.
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Fudgy Texture: Don’t overmix after adding flour and pull from oven while center is still slightly soft.
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Substitutions: Use 1:1 gluten-free flour for a gluten-free version; Dutch-process cocoa may make it slightly more cake-like.