why make this recipe
Tasty Sourdough Discard Brownies are a delicious way to use up leftover sourdough starter. Instead of tossing it out, you can create something delightful. These brownies are rich, fudgy, and easy to make. Plus, they offer a unique flavor thanks to the sourdough, which adds a subtle tanginess that complements chocolate perfectly. This recipe is great for both sourdough enthusiasts and anyone who loves brownies!
how to make Tasty Sourdough Discard Brownies
Ingredients :
- 1 cup sourdough discard
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a large mixing bowl, combine the melted butter and sugar. Mix until well combined.
- Add the eggs and vanilla extract, stirring until smooth.
- Stir in the sourdough discard until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares and serving.
how to serve Tasty Sourdough Discard Brownies
Serve these brownies warm or at room temperature. They are perfect on their own, but you can also enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream. Adding a sprinkle of powdered sugar on top can make them look even more tempting!
how to store Tasty Sourdough Discard Brownies
Store the brownies in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for about a week or freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.
tips to make Tasty Sourdough Discard Brownies
- Ensure your sourdough discard is at room temperature for easier mixing.
- Do not overmix the batter. Mix until just combined for the best texture.
- Feel free to add nuts or dried fruits for extra flavor and texture.
- If you like your brownies extra fudgy, you can reduce the baking time slightly.
variation
You can make these brownies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. They can also be made dairy-free by using coconut oil or a dairy-free butter substitute.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter, but the brownies will be slightly different in texture and flavor.
What can I do if the brownies are too dry?
If the brownies turn out too dry, it may be because they were baked too long. Monitor them closely and check a few minutes early.
Can I add other flavors?
Yes! You can add things like espresso powder, peanut butter, or mint extract to change up the flavor profile.
Tasty Sourdough Discard Brownies
Ingredients
Wet Ingredients
- 1 cup sourdough discard Make sure it's at room temperature.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chocolate chips Optional, can add extra flavor.
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a large mixing bowl, combine the melted butter and sugar. Mix until well combined.
- Add the eggs and vanilla extract, stirring until smooth.
- Stir in the sourdough discard until fully incorporated.
Mixing
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares and serving.