Sourdough Discard Brownies
Transform your sourdough discard into rich, fudgy brownies that are quick, economical, and deliciously chocolatey.
Ingredients
Main Ingredients
- 1 cup sourdough starter (discard) Unfed/discard is fine. If active, may produce a slightly tangier result.
- 1 cup sugar White granulated; swap half for brown sugar for a deeper note.
- 1/2 cup unsweetened cocoa powder Use Dutch-processed for a darker flavor.
- 1/2 cup all-purpose flour Spoon and level for accuracy; for gluten-free, use a 1:1 GF blend.
- 1/2 cup unsalted butter, melted Can substitute neutral oil for dairy-free.
- 2 large eggs Room temperature for better emulsification.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt Balances the chocolate.
- 1/2 cup chocolate chips (optional) Bittersweet or semisweet.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch pan or line it with parchment for easy removal.
- In a large mixing bowl, whisk together the sourdough starter, sugar, cocoa powder, and melted butter until smooth.
- Crack the eggs into the bowl one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract and salt. Adjust sweetness to your liking.
- Sprinkle the flour over the batter and gently fold it in until just combined.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, checking for moist crumbs with a toothpick.
- Let the brownies cool completely in the pan on a wire rack before cutting.
Notes
For less sweetness, reduce sugar to 3/4 cup. For nutty texture, fold in 1/2 cup chopped walnuts or pecans. To elevate, sprinkle with flaky sea salt after baking.