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Sourdough Brownies Recipe

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4 from 57 reviews

Deliciously fudgy sourdough brownies made with a unique twist of sourdough starter discard, rich semi-sweet chocolate, and cocoa powder for an indulgent treat. These brownies are moist, flavorful, and perfect for chocolate lovers looking for something a little different.

  • Total Time: 55-60 minutes
  • Yield: 16 servings

Ingredients

Chocolate Mixture

  • 8 tablespoons unsalted butter
  • 12 oz. semi-sweet chocolate chips
  • 1/2 cup dutched cocoa powder (or regular cocoa powder)
  • 2 teaspoons vanilla extract

Batter

  • 2 large eggs
  • 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper to prepare for baking.
  2. Melt Chocolate Mixture: In a small saucepan over low heat, melt the butter. Add the semi-sweet chocolate chips, cocoa powder, and vanilla extract. Stir gently until all the chocolate chips have melted and the mixture is smooth. Remove the pan from heat and let it cool slightly.
  3. Beat Eggs and Sugars: In a large mixing bowl, use an electric mixer to beat the eggs, egg yolk, granulated sugar, and dark brown sugar together for 7-10 minutes until the mixture is light and fluffy.
  4. Combine Ingredients: Slowly add the sourdough starter discard and the cooled chocolate mixture to the beaten eggs and sugars. Beat on low speed until just combined.
  5. Add Dry Ingredients: Gently fold in the all-purpose flour and salt using a spatula until just combined. The batter will be thick, so avoid overmixing.
  6. Bake: Pour the thick batter into the prepared baking dish and smooth the top evenly. Place in the oven and bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Cool: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into 16 squares for serving.

Notes

  • Using sourdough starter discard adds a tangy complexity to the brownies without affecting texture.
  • Be careful not to overbake to maintain fudgy texture.
  • You can substitute regular cocoa powder if dutched cocoa is not available.
  • Ensure chocolate mixture cools slightly before mixing with eggs to prevent scrambling.
  • Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/sourdough-brownies-recipe/