Decadent Sourdough Discard Brownies

A Rich and Fudgy Way to Use Your Sourdough Discard

If you’re a sourdough enthusiast, you know the struggle of finding creative ways to use up discard. These decadent sourdough discard brownies are the perfect solution. They are rich, fudgy, and deeply chocolatey, with just a subtle tang from the sourdough discard that enhances their depth of flavor. This recipe is a fantastic way to avoid waste while indulging in a luxurious treat.

Why You’ll Love This Recipe

• Utilizes sourdough discard – A great way to avoid waste and add a unique depth of flavor.
• Incredibly fudgy texture – A perfect balance between dense and chewy.
• Deep chocolate flavor – Uses both cocoa powder and melted chocolate for richness.
• Easy to make – No mixer required, just simple mixing and baking.
• Customizable – Add nuts, chocolate chips, or swirl in caramel for extra indulgence.

Ingredients

• ½ cup (113g) unsalted butter
• 4 oz (113g) dark chocolate, chopped
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120g) sourdough discard (unfed)
• ⅓ cup (40g) unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ cup (60g) all-purpose flour
• ½ cup (90g) chocolate chips (optional)
• ½ cup (60g) chopped nuts (optional)

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or grease it lightly.

2. Melt the Butter and Chocolate

In a heatproof bowl, melt the butter and chopped dark chocolate together. You can do this using a double boiler or microwaving in short bursts, stirring between intervals until smooth. Let it cool slightly.

3. Mix the Wet Ingredients

Whisk in the granulated sugar and brown sugar until well combined. Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract and the sourdough discard until smooth.

4. Combine Dry Ingredients

In a separate bowl, whisk together the cocoa powder, salt, baking powder, and flour. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Do not overmix.

5. Add Extras

Fold in the chocolate chips and nuts if using.

6. Bake the Brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Cool and Serve

Let the brownies cool in the pan for at least 20 minutes before slicing. For cleaner cuts, chill them in the refrigerator for an hour before slicing.

Variations

• Espresso Brownies – Add 1 teaspoon of instant espresso powder to intensify the chocolate flavor.
• Salted Caramel Brownies – Swirl in ¼ cup of caramel sauce before baking.
• Nutty Delight – Use toasted pecans, walnuts, or almonds for extra crunch.
• Peanut Butter Swirl – Drop spoonfuls of peanut butter on top of the batter and swirl with a knife.
• Double Chocolate – Increase the chocolate chips to ¾ cup for extra richness.

Servings and Timing

• Servings: 9-12 brownies
• Prep time: 15 minutes
• Bake time: 25-30 minutes
• Cooling time: 20 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week.
• Freezer: Freeze individually wrapped brownies for up to 3 months. Thaw at room temperature before eating.
• Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven experience.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, but it may alter the texture slightly since active starter has more yeast activity. The brownies may be slightly fluffier.

What does sourdough discard do in brownies?

It adds moisture and a mild tang that deepens the chocolate flavor without making them taste sour.

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How do I make these brownies extra fudgy?

Use a little less flour (¼ cup instead of ½ cup) and remove them from the oven when the center is still slightly soft.

Can I double the recipe?

Absolutely! Use a 9×13-inch pan and increase the baking time to 35-40 minutes.

Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be sweeter and less rich. Dark chocolate provides a deeper flavor.

What’s the best way to cut brownies cleanly?

Chill them in the refrigerator before slicing and use a sharp knife wiped clean between cuts.

Can I add fruit to these brownies?

Yes! Chopped dried cherries, raspberries, or a swirl of fruit preserves work beautifully.

Why did my brownies turn out cakey?

Overmixing or using too much flour can lead to a cakier texture. For fudgier brownies, mix gently and measure flour correctly.

Can I use coconut oil instead of butter?

Yes, but it will slightly change the flavor and texture. Butter provides a richer taste.

Conclusion

These decadent sourdough discard brownies are the perfect balance of fudgy, rich, and deeply chocolatey. They offer a fantastic way to use up sourdough discard while creating a luxurious treat. Whether you enjoy them as-is or customize with mix-ins, they’re bound to become a favorite in your baking repertoire. Try them today and enjoy every bite!

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