Sourdough Brownies
These rich and fudgy Sourdough Brownies are the perfect way to use up sourdough discard, adding a slight tang and incredible texture to a classic chocolate treat.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough discard unfed
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips optional, for extra richness
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
- Stir in the sourdough discard until fully incorporated.
- In another bowl, sift together the cocoa powder, salt, baking powder, and flour.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 15 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customization: Add chopped nuts, caramel drizzle, or a pinch of espresso powder for extra depth.
- Serving Tip: Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Nutrition
Serving: 1brownieCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 80mgPotassium: 90mgFiber: 2gSugar: 22gVitamin A: 200IUCalcium: 20mgIron: 1.2mg
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