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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 50mgFiber: 1gSugar: 15g
Notes
Serve warm or at room temperature. They are great on their own or with ice cream or whipped cream. Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Wrap well for freezing.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!