Sourdough Discard Brownies
Sourdough discard brownies are a delicious way to use up extra sourdough starter. These brownies are ultra-fudgy, packed with ooey gooey chocolate flavor, and have just a hint of tang from the starter that enhances the brownie texture. Perfect for sourdough bakers who hate wasting starter and love a good chocolate treat!
Ingredients
- 8 tablespoons (1 stick) unsalted butter cut into cubes
- 1 (12 oz) bag of semi sweet chocolate chips or 340g
- 1/2 cup unsweetened cocoa powder
- 2 whole eggs
- 1 egg yolk
- 1 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup (125 g) sourdough starter discard
- 1 cup all-purpose flour
- 1 teaspoon kosher salt reduce to 1/2 teaspoon if using salted butter
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper and set aside.
- In a microwave safe bowl, add the diced butter, chocolate chips, and cocoa powder. Heat them in the microwave for 1 minute and then stir. Heat again in 30 second increments, stirring well between each session. Do not overcook the chocolate. It will being to melt and will smooth out as you stir. It took just 2 minutes total with my microwave. Set aside to cool.
- In a large mixing bowl, add the eggs, egg yolk, sugar, and brown sugar. Beat them together with a hand mixer on medium speed for 5 minutes, scraping the bowl as you work. The mixture will thicken and be well combined.
- Add the vanilla, sourdough discard, and cooled chocolate mixture to the mixing bowl. Beat them in on low speed until well combined, scraping the bowl as you work.
- Sprinkle the kosher salt and flour over the top. Use your hand mixer to work the flour into the batter until it is too thick to beat easily. Scrape down the beaters and finish stirring the batter with a spatula. Do not overmix. Stop as soon as there is no more dry flour peeking out of the very-thick batter.
- Scrape the brownie batter into your prepared baking dish. Use the back of your spatula to press it into place and reach it into all four corners. It may be easiest to pat it until it is mostly spread out evenly. Then do a quick spread over the top to smooth things out.
- Bake the brownies for 35 - 40 minutes. They should cool in the pan before you try to lift them out by the edges of the parchment paper. Cut them into squares and serve.