Sourdough Discard Brownies
These sourdough discard brownies are deeply fudgy, loaded with rich chocolate flavor, and made with pantry staples. The sourdough discard adds a subtle tang that cuts through the sweetness and gives the chocolate an extra depth you just don't get from regular brownies.
Equipment
- 9x9 inch square baking pan - 23x23 cm
- Parchment paper
- Medium saucepan - or microwave-safe bowl
- Large mixing bowl
- Whisk
- Rubber spatula - or wooden spoon
- sifter - or fine mesh strainer
- Measuring cups and spoons
- Cooling rack
- Sharp knife - for slicing
Ingredients
- 1/2 cup unsalted butter - 113g
- 1 cup granulated sugar - 200g
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sourdough discard - 110g, unfed, room temperature or straight from the fridge
- 1/2 cup unsweetened cocoa powder - 50g
- 1/2 cup all-purpose flour - 60g
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips - 85g
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper with overhang on two sides, and lightly grease the exposed sides.
- Melt butter in a medium saucepan over low heat or in the microwave. Let cool for 3 to 4 minutes after melting.
- Whisk melted butter and sugar together vigorously for 60 to 90 seconds until lighter in color and slightly thickened.
- Add eggs one at a time, whisking thoroughly after each. Add vanilla extract and whisk for another 30 seconds until smooth and glossy.
- Fold in sourdough discard with a rubber spatula until fully incorporated and no streaks remain.
- Sift cocoa powder, flour, salt, and baking powder directly into the wet batter. Fold gently with a spatula until just combined and no dry streaks remain. Do not overmix.
- Fold in chocolate chips gently. Reserve a small handful to scatter on top if desired.
- Pour batter into prepared pan and spread evenly. Scatter reserved chocolate chips on top. Tap pan gently on the counter to release air bubbles.
- Bake on middle rack for 25 to 30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Cool in pan for 20 to 30 minutes. Use parchment handles to lift brownies out, then slice with a sharp knife.
Notes
- Do not overmix: Fold gently after adding flour and stop as soon as no dry streaks remain to keep brownies fudgy, not cakey.
- Room temperature eggs: Cold eggs can cause melted butter to seize. Place eggs in warm water for 5 minutes if needed.
- Weigh ingredients for best results: Volume measurements for cocoa powder and flour vary. A kitchen scale gives consistent results.
- Don't overbake: Brownies continue cooking after leaving the oven. Pull them when the center still looks slightly underdone.
- Let cool before cutting: The fudgy texture sets as the brownies cool, making slicing cleaner.
- Discard hydration: Any hydration level works. The small amount used here is flexible enough that it won't significantly alter the outcome.
- Storage: Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
- Reheating: Microwave a single brownie for 10 to 15 seconds to restore that soft, fudgy texture.
- Make ahead: Prepare batter, transfer to lined pan, cover tightly, and refrigerate overnight. Bake straight from the fridge, adding 3 to 5 extra minutes.
- Peanut butter swirl: Drop spoonfuls of creamy peanut butter over the top before baking and swirl with a skewer for a rich, nutty variation.