Sourdough Brownies
Rich, fudgy brownies with a tangy twist from sourdough discard. Perfect for using up extra starter while making an indulgent treat.
Equipment
- Mixing bowl
- Baking Pan
- Oven
Ingredients
Brownie Batter
- 1/2 cup sourdough discard unfed
- 1 cup dark chocolate chopped or chips
- 1/2 cup butter melted
- 3/4 cup sugar
- 2 units eggs large
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1/2 tsp salt
- sea salt for topping, optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Melt the dark chocolate and butter together until smooth. Allow to cool slightly.
- Whisk in the sugar, eggs, and vanilla until well combined.
- Fold in the sourdough discard.
- Sift together the flour, cocoa powder, and salt, then gently mix them into the batter.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool, sprinkle with sea salt if desired, then slice and enjoy.
Notes
For extra fudginess, slightly underbake the brownies. Store in an airtight container for up to 4 days.