Best Easy Fudgy Sourdough Brownies Discard Recipe
This easy fudgy sourdough brownies discard recipe is a fantastic way to use up your sourdough starter discard while creating a rich, fudgy treat with a subtle tang from the starter.
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Servings: 0
Equipment
- Rubber spatula
- Large mixing bowl
- Baking Dish
- Stand mixer or hand mixer with whisk attachment
- Kitchen scale (optional)
- Small saucepan (to melt the butter)
Ingredients
- ½ cup 115g unsalted butter (melted)
- 1 cup 200g granulated sugar
- ½ cup 100g packed brown sugar
- 2 large eggs
- ½ cup 120g sourdough starter discard (or active sourdough starter)
- 1 teaspoon vanilla extract
- 1 cup 120g all-purpose flour
- ½ cup 45g unsweetened cocoa powder (for best results I use Dutch process cocoa)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup 90g dark chocolate chips or chunks
Instructions
Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease an 7 X 11 inch baking pan or line it with parchment paper for easy removal.
Mix the wet ingredients:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract and sourdough starter discard. The mixture will appear slightly lumpy, but that's okay!
Combine the dry ingredients:
- In another bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Sifting helps avoid clumps of cocoa powder and ensures the dry ingredients are evenly distributed.
Mix the wet and dry ingredients:
- Gradually add the flour mixture to the wet mixture, stirring until fully combined. Be careful not to overmix; just stir until there are no visible streaks of flour or cocoa powder.
- Fold the chocolate chips into the batter. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and putting it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to baking after mixing the dough.
Bake:
- Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Baking time is 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. (Note: The brownies should still be a little soft in the center—they will firm up as they cool, so keep this in mind when performing the toothpick test, you do want some moisture to appear on it.)
Cool and serve:
- Allow the brownies to cool completely in the pan on a wire rack before cutting them into squares. For cleaner cuts, refrigerate the brownies for 30 minutes after they’ve cooled to room temperature.
Optional finishing touch:
- If you want an extra chocolatey topping, dust with powdered sugar or drizzle with melted chocolate before serving.
Notes
Tips for Perfect Brownies
- Sourdough discard consistency: If your sourdough discard is particularly thick, you can add a tablespoon or two of water or milk to loosen the batter, but be careful not to make it too runny.
- Flavor: The sourdough discard adds a slight tang to the brownies, but you can’t really taste it directly. It enhances the overall chocolate flavor, so don’t worry about it tasting “sour.”
- Add-ins: Feel free to experiment with different add-ins like chopped nuts (walnuts, pecans, or almonds), or even a swirl of peanut butter or caramel before baking.