Description
These rich and fudgy sourdough brownies are a perfect way to use up sourdough discard. The tangy flavor enhances the deep chocolate taste, making them irresistibly delicious.
Ingredients
Scale
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120g) sourdough discard (unfed)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (60g) all-purpose flour
- ⅓ cup (30g) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (90g) chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a saucepan, melt butter over low heat. Remove from heat and whisk in granulated and brown sugar.
- Stir in the sourdough discard, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture. Mix until just combined.
- Fold in chocolate chips if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before slicing. Enjoy!
Notes
- Use sourdough discard that is at room temperature for best results.
- If you prefer a more cake-like texture, add an extra egg.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Sourdough brownies, fudgy brownies, chocolate brownies, sourdough discard recipes, easy brownies