Why Make This Recipe
Sourdough Discard Brownies are a delicious way to use up leftover sourdough starter. Instead of tossing it out, you can create a rich, fudgy treat that is perfect for dessert or an afternoon snack. These brownies are not only a great way to reduce waste, but they also add a subtle depth of flavor that makes them unique. Plus, they are easy to make and sure to impress your family and friends!
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 (if using table salt or Morton’s brand, reduce by half or measure by weight)
- 2 cups (340 grams) semi-sweet chocolate chips
- 1 cup + 1 tablespoon (130 grams) all-purpose flour
Directions:
- Preheat your oven to 350°F and place a rack in the middle of the oven. Grease and line an 8-inch aluminum square baking pan with parchment paper. Using an aluminum pan helps the brownies cook evenly.
- In a medium saucepan, melt the butter over medium-low heat. Once melted, add the sugar and whisk until you have a shiny mixture, about 2-3 minutes. Remove the pan from heat.
- Add the eggs and egg yolks one at a time, whisking well after each addition until smooth. Then add the cocoa powder, sourdough discard, vanilla extract, coffee (if using), baking powder, and salt. Mix everything until well combined.
- Fold the chocolate chips into the mixture until they are mostly melted. Then, gently fold in the flour until just combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to darken too much, cover it loosely with aluminum foil.
- Allow the brownies to cool in the pan for 1 hour before taking them out. Finish cooling on a wire rack. Once cooled, slice into 16 squares and enjoy! For an extra treat, you can serve them as a brownie sundae with a scoop of sourdough ice cream.
How to Serve Sourdough Discard Brownies
These brownies are best served warm and can be enjoyed on their own or with toppings like whipped cream, ice cream, or fruit. A scoop of vanilla ice cream pairs wonderfully with the rich chocolate flavor. You can also dust them with powdered sugar for a nice finish.
How to Store Sourdough Discard Brownies
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or place them in a freezer-safe container.
Tips to Make Sourdough Discard Brownies
- Make sure the butter is melted but not boiling when you whisk in the sugar.
- Using room temperature eggs helps the mixture combine better.
- Don’t overmix the batter; folding gently ensures your brownies remain fudgy.
- For a richer flavor, try adding nuts or swap some of the chocolate chips for white chocolate.
Variation
You can customize these brownies by adding different ingredients. Consider adding chopped nuts, a swirl of peanut butter, or even some caramel for a sweet twist. You can also use different types of chocolate, such as dark or milk chocolate, to change the flavor.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter, but make sure to adjust the liquid ingredients slightly since active starter contains moisture.
2. What should I do if my brownies are too dry?
If your brownies turn out dry, it may be due to overbaking. Always check for doneness a few minutes before the suggested baking time.
3. Can I substitute the cocoa powder with cocoa mix?
It’s best to use unsweetened cocoa powder for this recipe. Cocoa mix has added sugars and might affect the sweetness and texture of the brownies.
Sourdough Discard Brownies
Ingredients
Browning Mixture
- 1 cup unsalted butter Melted but not boiling
- 2 ⅓ cups granulated sugar Whisk until shiny
- 2 large eggs Room temperature preferred
- 2 large egg yolks Room temperature preferred
- 1 cup Dutch-processed cocoa Unsweetened
- ½ cup sourdough starter discard
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee Optional
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal Kosher Salt If using table salt or Morton’s, reduce by half
Final Mixture
- 2 cups semi-sweet chocolate chips Fold into mixture
- 1 tablespoon all-purpose flour Fold gently until just combined
Method
Preparation
- Preheat your oven to 350°F and place a rack in the middle of the oven.
- Grease and line an 8-inch aluminum square baking pan with parchment paper.
- In a medium saucepan, melt the butter over medium-low heat.
- Once melted, add the sugar and whisk for about 2-3 minutes.
- Remove the pan from heat and add the eggs and egg yolks one at a time, whisking well.
- Add cocoa powder, sourdough discard, vanilla extract, coffee, baking powder, and salt.
- Mix until well combined.
Mixing Batter
- Fold in the chocolate chips until mostly melted.
- Gently fold in the flour until just combined.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60-75 minutes, or until a toothpick inserted comes out clean.
- Cover loosely with aluminum foil if the top darkens too much.
- Allow brownies to cool in the pan for 1 hour before transferring to a wire rack.
- Once cooled, slice into 16 squares.