My new favorite Sourdough Discard Brownie recipe🙌🏽😛
8 tbsp butter
12 oz (340 g) semi-sweet chocolate chips
1/2 cup cocoa powder
2 tsp vanilla extract
2 large eggs
1 egg yolk
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup sourdough discard
1 cup all-purpose flour
1 tsp salt
Preheat oven to 350°F. Line a 9x9 pan with parchment paper.
Melt butter in a saucepan over low heat. Add chocolate chips, vanilla, and cocoa powder. Stir until smooth, then let cool.
In a bowl, beat eggs, egg yolk, granulated sugar, and brown sugar until combined.
Add sourdough discard and the chocolate mixture. Mix until smooth.
Stir in flour and salt until just combined (batter will be thick).
Pour into pan and smooth the top.
Bake for 35–40 minutes. Let cool, then enjoy 🤎
#sourdough #sourdoughdiscard #brownierecipe #sourdoughbrownies
Okay, so you've got some sourdough discard chilling in your fridge and you're wondering what to do with it? This brownie recipe is an absolute game-changer! I used to think sourdough was just for bread, but adding discard to brownies? Mind. Blown. First off, let's talk about why this works so well. The sourdough discard doesn't make the brownies taste sour, surprisingly! Instead, it adds this incredible depth of flavor and a subtle tang that balances the sweetness of the chocolate perfectly. It also helps keep them super moist and fudgy, which, let's be honest, is exactly what we want in a brownie. Plus, it's such a satisfying way to use up that discard instead of just tossing it – no more food waste guilt! I know some of you might be searching for a 'sourdough brownie mix' hoping for something quick and easy. And while this isn't a box mix from the store, trust me, this homemade 'Sourdough Discard Brownies' recipe is almost as simple! You just melt, mix, and bake. It’s truly a one-bowl wonder (well, two if you count melting the butter and chocolate), making cleanup a breeze. The process of mixing the wet ingredients with the dry is so straightforward, you’ll feel like a baking pro in no time. To get those truly perfect, fudgy brownies like mine, here are a few tips I've learned: Don't Overmix: Once you add the flour and salt, mix just until combined. Overmixing develops the gluten, leading to tougher brownies instead of that desirable fudgy texture. Cool Completely: I know it's hard, but letting them cool fully helps them set properly and makes for cleaner cuts. If you cut them warm, they might be a bit too gooey (though still delicious!). Amp up the Flavor: If you're feeling fancy, a sprinkle of flaky sea salt on top before baking really enhances the chocolate flavor. You could also fold in some extra chocolate chunks or walnuts for added texture. Adjusting Sweetness: If your sourdough discard is very active, it might have a slight tang. You can slightly reduce the brown sugar if you prefer less sweetness, or add an extra tablespoon of cocoa powder for a deeper chocolate flavor to balance it out. These Sourdough Discard Brownies are seriously my new go-to. They're rich, decadent, and have that amazing fudgy bite every time. Give this recipe a try; you won't regret it!
































































