Sourdough Discard Brownies
A rich chocolaty brownie made with a little bit of sourdough starter. A tiny bit of tang to the richness of the brownie and you get to use up that discard. Win win!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 9 Brownies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 3.5 oz unsweetened chocolate (chopped small)
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 tsp salt
- 3 eggs (room temperature)
- 1/2 cup sourdough starter discard (100% hydration, see note)
- 1/2 cup cocoa powder (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Add eggs, both sugars and salt to the bowl of a stand mixer. Beat on medium until thickened and glossy. This will take 10-15 minutes. Increase speed to medium-high during the last 5 minutes.
- Melt the butter in the microwave, then immediately add the baking chocolate. Stir and allow it to stand and melt the chocolate. If the chocolate won't completely melt, you can place it in the microwave for about 15 additional seconds to help it along.
- Add cocoa powder and sourdough starter to the chocolate/butter mixture. It will be very thick. Add this, along with the vanilla to the egg/sugar mixture.
- Fold the mixture gently until fully combined.
- Pour the mixture into a prepared pan (lined with parchment or greased will with butter/no-stick spray) and bake for 25-30 minutes. Until a toothpick inserted into the center comes out with a few crumbs. Err on the side of removing them sooner than later.
- Allow brownies to cool for 25-30 minutes before slicing and serving.
Notes
100% hydration means you’ve fed the starter with equal amounts of water and all-purpose flour
Find it online: https://www.figjar.com/sourdough-discard-brownies/