Sourdough Brownies
These sourdough brownies are rich, fudgy, and deeply chocolatey. Perfect for using discard while making the ultimate dessert!
Equipment
- - 9"x9" baking pan
- Electric mixer
- Saucepan
- Spatula
- Parchment paper
Ingredients
- - 8 tbsp 113g unsalted butter
- - 12 oz 340g semi-sweet chocolate chips
- - ½ cup 40g Dutch or regular cocoa powder
- - 2 tsp vanilla extract
- - 2 large eggs + 1 egg yolk
- - 1 cup 200g granulated sugar
- - ½ cup 110g dark brown sugar
- - ½ cup 125g sourdough starter discard
- - 1 cup 120g all-purpose flour
- - 1 tsp salt
Instructions
- Preheat oven to 350°F. Line a 9"x9" pan with parchment paper.
- Melt butter in a saucepan. Add chocolate chips, vanilla, and cocoa. Stir until smooth. Cool slightly.
- Beat eggs, yolk, and both sugars for 7–10 mins until thick.
- Add sourdough discard and chocolate mixture. Mix until combined.
- Fold in flour and salt with a spatula—don’t overmix.
- Spread batter in pan. Bake 35–40 minutes.
- Cool completely before slicing.
Notes
- Let cool fully before slicing for clean cuts.
- Can be frozen for up to 3 months.
- Add nuts, chocolate chunks, or espresso powder for extra flavor.
- Can be frozen for up to 3 months.
- Add nuts, chocolate chunks, or espresso powder for extra flavor.