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Sourdough Brownie Recipe

Sourdough Brownie Recipe
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These Sourdough Brownies offer a rich, fudgy chocolate dessert with a unique tangy twist from sourdough starter discard. Moist and chewy, they combine simple pantry ingredients and a subtle sourdough flavor for an extraordinary treat perfect for family and friends.

Ingredients

Scale

Main Ingredients

  • 1/2 cup sourdough starter discard (unfed)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal of the brownies.
  2. Melt Butter and Mix with Sugar: In a medium saucepan over low heat, melt the butter completely. Remove from heat and stir in the sugar until fully combined, forming a glossy, rich base.
  3. Incorporate Cocoa Powder and Sourdough Starter: Add the unsweetened cocoa powder to the butter and sugar mixture, stirring until smooth and even. Fold in the sourdough starter discard to add moisture and a subtle tang.
  4. Add Eggs and Vanilla: Beat in eggs one at a time to ensure smooth incorporation. Stir in the vanilla extract for warm, fragrant notes enhancing the chocolate.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
  6. Fold Dry Ingredients into Wet Mixture: Gradually fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the brownies tender and fudgy.
  7. Pour Batter and Bake: Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs remaining.
  8. Cool and Slice: Let the brownies cool completely in the pan on a wire rack before slicing into squares to retain their fudgy texture.

Notes

  • Use active sourdough discard refreshed within 2-3 days for best texture and flavor.
  • Do not overbake; remove brownies when a toothpick shows moist crumbs for maximum fudginess.
  • Use room temperature eggs for better incorporation and smooth batter.
  • Line the pan with parchment paper to easily lift brownies out intact.
  • Adjust sugar amount to your preferred sweetness level if desired.

Nutrition

Keywords: sourdough brownies, fudgy brownies, chocolate dessert, sourdough discard recipe, easy brownies, unique brownies

Find it online: https://emillycooks.com/sourdough-brownie-recipe/