Description
Fudgy sourdough discard brownies with melted chocolate, cocoa powder, and a shiny crackly top. Simple ingredients, big chocolate flavor, and the perfect way to use sourdough discard.
Ingredients
Wet Ingredients
• 1/2 cup sourdough discard
• 1/2 cup salted butter (1 stick), melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 egg yolk
• 2 teaspoons vanilla
Dry Ingredients
• 1 cup all‑purpose flour
• 1/2 cup Dutch‑processed cocoa powder
• 1/4 teaspoon salt
• 1 cup semi‑sweet chocolate chips
Instructions
1. Prep the pan.
Preheat oven to 350°F. Line an 8×8 pan (or a 9×9 pan) with parchment paper.
2. Melt the butter and bloom the chocolate.
Melt the butter in a medium saucepan over medium heat. Add the chocolate chips, cocoa powder, and vanilla. Stir until the chocolate chips are just melted. Remove from heat and let cool slightly.
3. Whip the eggs and combine the wet mixture.
In a medium bowl, add the eggs and egg yolk. Whisk by hand or with a hand mixer until well combined. Add the granulated sugar, brown sugar, salt, and sourdough discard. Mix until smooth. Fold in the flour, then pour in the chocolate mixture from the saucepan and stir until fully combined.
4. Bake.
Spread the batter into the prepared pan and smooth the top. Bake 35–45 minutes, or until the edges are set and the center is slightly soft.
5. Cool and slice.
Let brownies cool completely before lifting out and cutting into squares.