Why Make This Recipe
Sourdough Discard Brownies are a delicious way to use leftover sourdough starter. Instead of tossing it out, you can create a rich, fudgy dessert. These brownies are an excellent treat for yourself or to share with friends and family. Plus, they have a unique flavor that sets them apart from traditional brownies. Making these brownies is simple and rewarding, leaving you with a tasty snack and a reason to smile.
How to Make Sourdough Discard Brownies
Ingredients:
- 1 cup (227 grams, 2 sticks) unsalted butter
- 2 ⅓ cups (450 grams) granulated sugar
- 2 large (100 grams) eggs
- 2 large (36 grams) egg yolks
- 1 cup (106 grams) Dutch-processed cocoa
- ½ cup (100 grams) sourdough starter discard
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (optional)
- 1 teaspoon baking powder
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- 2 cups (340 grams) semi-sweet chocolate chips
- 1 cup + 1 tablespoon (130 grams) all-purpose flour
Directions:
- Preheat your oven to 350°F (175°C) and place a rack in the middle. Grease and line an 8-inch baking pan with parchment paper.
- In a saucepan, melt the butter over low heat. Once melted, whisk in the granulated sugar until well combined.
- Remove the saucepan from heat and add the eggs and egg yolks, mixing thoroughly until the mixture is smooth.
- Stir in the Dutch-processed cocoa, sourdough discard, vanilla extract, brewed coffee (if using), baking powder, and salt until all ingredients are combined.
- Gently fold in the semi-sweet chocolate chips and all-purpose flour, mixing until just combined.
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
- Once cooled, slice into 16 squares and enjoy!
How to Serve Sourdough Discard Brownies
These brownies can be enjoyed on their own or topped with a scoop of vanilla ice cream for an extra treat. You can also serve them with a sprinkle of powdered sugar or a drizzle of chocolate sauce. They make for a perfect dessert at any gathering or as a midday snack.
How to Store Sourdough Discard Brownies
To store leftover brownies, place them in an airtight container at room temperature for up to 4 days. You can also refrigerate them to keep them fresh for up to a week. For longer storage, freeze the brownies for up to 3 months. Just be sure to wrap them tightly in plastic wrap and then in foil before freezing.
Tips to Make Sourdough Discard Brownies
- Don’t Overmix: When adding the flour, mix until just combined to keep the brownies fudgy.
- Check Doneness: Ovens can vary, so start checking your brownies at the 60-minute mark. They are done when a toothpick comes out with a few moist crumbs.
- Cool Completely: Allowing the brownies to cool completely helps them firm up, making them easier to cut.
Variation
You can customize these brownies by adding nuts, such as walnuts or pecans, for extra texture. You could also mix in some dried fruits or swap the chocolate chips for white chocolate or butterscotch chips for a different flavor.
FAQs
1. Can I use regular sourdough starter?
Yes, any active or unfed sourdough starter can be used as long as it’s not too watery.
2. What if I don’t have Dutch-processed cocoa?
You can use regular cocoa powder, but the flavor and color may be slightly different.
3. How can I make these brownies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make these brownies gluten-free.
Sourdough Discard Brownies
- Total Time: 90 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delicious brownies made using leftover sourdough starter, creating a fudgy texture with a unique flavor.
Ingredients
- 1 cup (227 grams, 2 sticks) unsalted butter
- 2 ⅓ cups (450 grams) granulated sugar
- 2 large (100 grams) eggs
- 2 large (36 grams) egg yolks
- 1 cup (106 grams) Dutch-processed cocoa
- ½ cup (100 grams) sourdough starter discard
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (optional)
- 1 teaspoon baking powder
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- 2 cups (340 grams) semi-sweet chocolate chips
- 1 cup + 1 tablespoon (130 grams) all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and place a rack in the middle. Grease and line an 8-inch baking pan with parchment paper.
- In a saucepan, melt the butter over low heat. Once melted, whisk in the granulated sugar until well combined.
- Remove the saucepan from heat and add the eggs and egg yolks, mixing thoroughly until the mixture is smooth.
- Stir in the Dutch-processed cocoa, sourdough discard, vanilla extract, brewed coffee (if using), baking powder, and salt until all ingredients are combined.
- Gently fold in the semi-sweet chocolate chips and all-purpose flour, mixing until just combined.
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool in the pan for 1 hour, then transfer to a wire rack to cool completely.
- Once cooled, slice into 16 squares and enjoy!
Notes
Serve with vanilla ice cream or a drizzle of chocolate sauce for an extra treat. Store in an airtight container for up to 4 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg