Sourdough Brownies
Rich and fudgy sourdough brownies with gooey centers and shiny crackly tops, perfect for chocolate lovers craving decadent dessert.
Equipment
- 1 9" x 9" baking dish
- 1 parchment paper
- 1 small saucepan
- 1 electric mixer
- 1 large mixing bowl
- 1 spatula
Ingredients
- 8 tablespoons unsalted butter
- 12 oz semi-sweet chocolate chips
- ½ cup dutched cocoa powder or regular cocoa powder
- 2 teaspoons vanilla extract
- 2 large 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°F and line a 9" x 9" baking dish with parchment paper.
- Melt butter in a small saucepan over low heat; add chocolate chips, vanilla extract, and cocoa powder.
- Stir until chocolate is melted and mixture is smooth, then remove from heat and let cool.
- In a large bowl, beat eggs, granulated sugar, and brown sugar with an electric mixer for 7 to 10 minutes.
- Add sourdough discard and cooled chocolate mixture; beat on low speed until combined.
- Fold in flour and salt with a spatula until just combined; batter will be thick.
- Pour batter into prepared baking dish and smooth the top.
- Bake for 35 to 40 minutes until edges are set but center remains gooey.
- Cool brownies completely in the pan, then lift out using parchment paper and cut into squares.
Notes
- Store cooled brownies in an airtight container at room temperature up to 7 days.
- Freeze individual brownies wrapped in plastic wrap for up to 3 months.
- Reheat thawed brownies in microwave for 10-15 seconds for best texture.