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Sourdough Brownie Recipe

Sourdough Brownie Recipe
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Transform sourdough starter discard into rich, fudgy brownies that combine the classic chocolate flavor with a subtle tang for a unique and indulgent dessert. Perfectly moist and chewy, these brownies are easy to customize and ideal for anyone wanting to reduce waste while enjoying a delicious homemade treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup sourdough starter discard (unfed)
  • 1/2 cup unsalted butter, melted (or 1/3 cup oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour (or gluten-free blend for variation)
  • 1/4 teaspoon salt

Optional Mix-ins

  • 1/2 cup chopped nuts (walnuts, pecans, or almonds)
  • 1/2 cup chocolate chips or chunks (bittersweet or white chocolate)
  • Spices like 1/2 teaspoon cinnamon, a pinch of cayenne, or 1 teaspoon espresso powder

Instructions

  1. Prepare Your Ingredients: Gather all ingredients at room temperature to ensure smooth mixing and even baking.
  2. Melt Butter and Mix with Sugar: Gently melt the butter over low heat or in the microwave, then whisk in the sugar until fully combined and glossy to create a sweet, smooth base.
  3. Add Sourdough Starter and Eggs: Stir in the sourdough starter discard and add eggs one at a time, mixing until uniform and slightly airy.
  4. Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt in a separate bowl to avoid clumps, then gradually fold this dry mixture into the wet ingredients without overmixing.
  5. Add Flavors and Mix-ins: Incorporate vanilla extract and any optional mix-ins like nuts, chocolate chips, or spices, gently folding until evenly distributed.
  6. Bake to Fudgy Perfection: Pour batter into a greased or parchment-lined pan, then bake at 350°F (175°C) for 20-25 minutes, until edges are set but the center remains slightly gooey.

Notes

  • Use discard that is active but not bubbly to balance tang without overpowering flavor.
  • Do not overmix the batter to ensure tender, chewy brownies.
  • Close monitoring of baking time is key; slightly underbake for fudgier brownies.
  • Line your baking pan with parchment paper for easy removal and clean-up.
  • Refrigerate the batter for 30 minutes before baking to improve texture and slicing.

Nutrition

Keywords: sourdough discard, brownies, fudgy brownies, chocolate dessert, sourdough recipe, gluten free brownies, vegan brownies

Find it online: https://linacorner.com/sourdough-brownie-recipe/