Fudgy Sourdough Discard Brownies
These fudgy sourdough discard brownies are rich, chocolatey, and baked with shiny crinkle tops and gooey centers in every bite.
Servings: 9
Calories: 532kcal
Ingredients
- 8 tablespoon unsalted butter
- 12 oz semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- 1 cup granulated sugar
- ½ cup dark brown sugar
- ½ cup sourdough starter discard
- 1 cup all purpose flour
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees and line a 9x9 baking dish with parchment paper. In a small saucepan over low heat, melt the butter. Whisk in the cocoa powder, vanilla extract, and chocolate chips until smooth. Remove from heat and let cool slightly.
- Use an electric mixer to beat the eggs, brown sugar, and granulated sugar for about 8-10 minutes, or until light and fluffy. This helps create that shiny crinkle top brownies are known for.
- Add the cooled chocolate mixture and sourdough discard to the bowl and beat on low until combined. Stir in the flour and salt just until no streaks remain.
- Spread the brownie batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the brownies to cool completely before removing from the pan and cutting into squares.
- Serve with a scoop of vanilla ice cream or your favorite brownie toppings.
Notes
- Don’t overbake if you want extra fudgy brownies.
- The brownies will continue to set as they cool.
- Use parchment paper for easy removal and cleaner slices.
- Store brownies in an airtight container for up to 4 days.
- These sourdough discard brownies freeze well for up to 3 months.
Nutrition
Serving: 1brownie | Calories: 532kcal | Carbohydrates: 69g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 283mg | Potassium: 302mg | Fiber: 4g | Sugar: 48g | Vitamin A: 412IU | Calcium: 50mg | Iron: 4mg
