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Best Easy Fudgy Sourdough Brownies Discard Recipe

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4.4 from 22 reviews

These Best Easy Fudgy Sourdough Brownies are a deliciously rich and moist treat made using sourdough starter discard. Combining the classic fudgy texture with a subtle tang from the sourdough, these brownies are simple to prepare and perfect for using up starter discard. They feature melted butter, a blend of granulated and brown sugars, cocoa powder, and dark chocolate chips, baked to perfection for a gooey center and slightly crisp edges.

  • Total Time: 40-45 minutes (or up to 24 hours if fermenting overnight)
  • Yield: 12 brownies (7 x 11 inch pan)

Ingredients

Wet Ingredients

  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • ½ cup (120g) sourdough starter discard (or active sourdough starter)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup (120g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (preferably Dutch process)
  • ½ teaspoon salt
  • ¼ teaspoon baking powder

Add-ins

  • ½ cup (90g) dark chocolate chips or chunks

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 7 x 11 inch baking pan or line it with parchment paper for easy removal.
  2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sourdough starter discard; the mixture will appear slightly lumpy, which is normal.
  3. Combine the dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder to remove clumps and ensure even distribution.
  4. Mix the wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until fully combined. Avoid overmixing; stir only until no visible streaks of flour or cocoa remain. Fold in the dark chocolate chips gently. Optionally, cover the batter and refrigerate for 12-24 hours to ferment and deepen flavor before baking.
  5. Bake: Pour the brownie batter into the prepared pan and spread evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The brownies should be slightly soft in the center as they will firm up while cooling.
  6. Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. For cleaner slicing, refrigerate the brownies for 30 minutes after cooling. Cut into squares and serve.
  7. Optional finishing touch: Dust with powdered sugar or drizzle with melted chocolate before serving for an extra chocolatey presentation.

Notes

  • If your sourdough discard is thick, add 1-2 tablespoons of water or milk to loosen the batter, but avoid making it runny.
  • The sourdough discard adds a subtle tang that enhances the chocolate flavor without tasting sour.
  • Feel free to customize with add-ins like chopped walnuts, pecans, almonds, or swirls of peanut butter or caramel prior to baking.
  • Use Dutch process cocoa powder for the best depth of chocolate flavor.
  • Do not overbake to maintain the fudgy texture.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/best-easy-fudgy-sourdough-brownies-discard-recipe/