Sourdough Discard Brownies
These brownies use sourdough discard for a rich, dense, and chocolatey flavor that elevates the classic recipe while reducing food waste.
Ingredients
Brownie Base Ingredients
- 2 sticks 1 cup (227 grams) unsalted butter
- 2 ⅓ cups 450 grams granulated sugar
- 2 large 2 large (100 grams) eggs
- 2 large 2 large (36 grams) egg yolks
- 1 cup 1 cup (106 grams) Dutch-processed cocoa
- ½ cup ½ cup (100 grams) sourdough starter discard
- 1 tablespoon 1 tablespoon vanilla extract
- 1 tablespoon 1 tablespoon brewed coffee (optional) Deepens chocolate flavor
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon (3 grams) Diamond Crystal Kosher Salt If using table salt or Morton’s, reduce by half or weigh precisely
- 2 cups 2 cups (340 grams) semi-sweet chocolate chips
- 1 cup + 1 1 cup + 1 tablespoon (130 grams) all-purpose flour
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and position a rack in the middle of the oven.
- Butter an 8-inch aluminum square pan and line it with parchment, leaving an overhang for easy removal.
Mixing
- In a medium saucepan, melt the butter over medium-low heat.
- Once completely melted, whisk in the granulated sugar for 2–3 minutes until glossy.
- Remove from heat and quickly whisk in the eggs and yolks until smooth.
- Add cocoa, sourdough discard, vanilla, optional coffee, baking powder, and salt; whisk until homogeneous.
- Stir in the chocolate chips until mostly melted, then gently fold in the flour.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes. Start checking at 60 minutes with a toothpick; it should come out clean.
- Let cool in the pan for 1 hour before lifting out using parchment overhang and cooling on a wire rack.
- Once fully cooled, slice into 16 squares.
Notes
For best results, use an aluminum pan, as it helps the brownies cook evenly. You can substitute semi-sweet chocolate chips for dark chocolate for a richer flavor. Brownies can be stored in an airtight container for up to 3 days.