Description
These Sourdough Discard Brownies are rich, fudgy, and packed with deep chocolate flavor. They’re an easy way to use leftover sourdough discard while creating moist homemade brownies with a shiny, crackly top that everyone will love.
Ingredients
Scale
- ½ cup (113g) unsalted butter, melted
- ½ cup (120g) sourdough discard (unfed)
- ½ cup (100g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (65g) unsweetened cocoa powder
- ¾ cup (95g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon espresso powder (optional)
- ½ cup (90g) semisweet chocolate chips, plus extra for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract and sourdough discard until fully combined.
- Add the cocoa powder, flour, salt, and espresso powder if using. Fold gently until no dry streaks remain.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking pan and smooth the top.
- Sprinkle extra chocolate chips over the batter if desired.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely before lifting the brownies from the pan.
- Slice into squares and serve.
Notes
- Do not overmix the batter after adding the flour.
- Use high-quality cocoa powder for the richest chocolate flavor.
- Let the brownies cool completely before slicing for clean edges.
- Add chopped walnuts, pecans, peanut butter swirls, or caramel for delicious variations.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 195
- Sugar: 16g
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g