Sourdough Discard Brownies
These fudgy brownies use sourdough discard to create a rich and chocolatey treat, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup sourdough discard Use your sourdough starter discard.
- 1/2 cup butter, melted
- 2 large eggs Use room-temperature eggs for best results.
- 1 teaspoon vanilla extract
Sweeteners
- 1 cup sugar
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Optional Add-ins
- 1/2 cup chocolate chips Optional, for extra chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a large bowl, mix together the sourdough discard, sugar, and melted butter until smooth.
- Add the eggs and vanilla extract, and stir until well combined.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the chocolate chips if using.
- Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs; allow to cool before cutting into squares.
Notes
Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Check doneness at 25 minutes to avoid overbaking. Store cooled brownies in an airtight container at room temperature up to 3 days, or refrigerate for up to a week.