Sourdough Brownies
An easy and delicious recipe to use up sourdough discard. Make the best ever fudgy sourdough brownies!
Equipment
- Stand Mixer (optional)
- Mixing bowls (medium or large)
- Whisk
- Rubber spatula or mixing spoon
- Measuring cups and spoons
- Kitchen scale- optional
- 8x8 or 9x2.8 inch baking pan
- Parchment Paper (optional)
- Toothpick or knife- for testing doneness
- Wire rack- optional
Ingredients
- 3/4 cup of butter 11/2 sticks melted (170 g)
- 1 1/2 cups of sugar 300 g
- 3 eggs
- 1/4 cup + 2 tablespoons sourdough discard 90 g
- 1 1/2 teaspoons of vanilla
- 1/2 cup cocoa powder I like Dutch processed (42 g)
- 3/4 cup all purpose flour 90 g
- 1/4 + 1/8 teaspoon of salt
- 1/2 teaspoon of espresso powder- optional
- 3/4 cup of chocolate chips- optional 130 g
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Then, line the baking pan with parchment paper or grease the pan with cooking spray or butter.
- Next, melt the butter. While the butter is melting, add the sugar and eggs together to the stand mixer or mixing bowl and whisk them together for a few minutes, medium-low speed, until smooth and blended together.
- Then, add the melted butter to the sugar-egg mixture and whisk again for a few minutes, medium-low speed, until smooth.
- And then, fold in the vanilla and the sourdough discard until completely combined.
- Next, sift in the cocoa powder, flour, salt, and espresso powder. Use a spatula to gently fold everything together just until no streaks remain. Be careful not to overmix!
- Fold in the chocolate chips if using and pour the batter into the baking pan. Smooth the top and bake for 22-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not clean, but not a wet batter either).
- Then, let the sourdough brownies cool in the pan for at least 20 minutes before slicing.
Notes
How to store
Room temp: You can store in an air-tight container for 3-4 days at room temp.
Fridge: Store in a fridge-safe container for up to a week.
Freezer: To freeze, slice the brownies and wrap each of them individually in plastic wrap or parchment paper. Then put all of the slices of brownies in a freezer-safe bag or container. They will keep for 2-3 months.
Thaw at room temperature or even microwave or reheat in the oven.
Tips and tricks
Whisk butter and sugar well.
This will give you that shiny, crackly top.
Use room temp eggs.
They will help the batter stay thick and glossy looking this way.
Don't overmix after adding flour.
Stir just until combined, otherwise the brownies will turn out cakey.