Sourdough Brownie Recipe

This recipe presents a delightful twist on traditional brownies by incorporating sourdough discard, ensuring a deliciously unique treat that’s both rich and fudgy.

With gooey centers and crackly tops, these brownies are a testament to the potential of repurposing ingredients.

Instead of discarding sourdough starter, transform it into a decadent chocolate dessert that’s sure to satisfy your cravings. Easy to make and requiring only a handful of pantry staples, these brownies are a perfect balance of simplicity and indulgence.

Duration

• Prep Time: 25 minutes
• Cook Time: 35 minutes

Key Features:

1. Utilizes Sourdough Discard: Reduce food waste by repurposing sourdough discard in a delightful dessert.
2. Fudgy Texture: Indulge in the ooey, gooey goodness of thick and fudgy brownies with crackly tops.
3. Intense Chocolate Flavor: Experience the rich chocolatey goodness that satisfies even the most intense chocolate cravings.
4. Simple Preparation: With straightforward instructions and common pantry ingredients, whipping up these brownies is a breeze.

Ingredients:

• 8 tablespoons (113 g) unsalted butter
• 12 oz. (340 g) semi-sweet chocolate chips
• One-quarter cup (40 grammes) of dutched (or ordinary) cocoa powder
• 2 teaspoons (10 g) vanilla extract
• 2 large eggs
• 1 egg yolk
• 1 cup (200 g) granulated sugar
• ½ cup (110 g) dark brown sugar
• ½ cup (125 g) sourdough starter discard
• 1 cup (120 g) all-purpose flour
• 1 teaspoon (5 g) salt

Instructions:

1. Preheat the oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper.
2. In a small saucepan over low heat, melt the butter. Stir in the cocoa powder, vanilla essence, and chocolate chips. After stirring until smooth, remove and let cool.
3. Use an electric mixer to beat the eggs, brown sugar, and granulated sugar for seven to ten minutes in a sizable mixing bowl.
4. In the bowl, add the chocolate mixture and the sourdough refuse. Beat on low until well blended. Add the flour and salt and stir until barely incorporated.
5. Smooth the top after adding the batter to the baking dish that has been ready. Bake for 35-40 minutes.
6. Allow the brownies to cool completely in the pan before removing and cutting into squares.

Storage and Serving:

To Store: Cool completely and store in an airtight container for up to 7 days at room temperature.

To Freeze: Once cooled, wrap individual brownies in plastic wrap and freeze for up to three months.

To Reheat: Thaw if frozen and microwave on high for 10-15 seconds.

Nutrition Information:

• Calories: 302kcal
• Carbohydrates: 39g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 52mg
• Sodium: 208mg
• Potassium: 178mg
• Fiber: 3g
• Sugar: 27g
• Vitamin A: 236IU
• Calcium: 24mg
• Iron: 2mg