The Perfect Fudgy Sourdough Brownies
These fudge sourdough brownies are a great way to utilize you sourdough discard to create a moist fudgy brownie.
Now when it comes to brownies, I love a bold chocolate flavor with an ooey gooey center. These brownies do not disappoint. Top it off with the crackly crust and you have a perfect brownie. But you may be wondering, why add in sourdough?
Sourdough starter and sourdough discard go hand in hand. It is inevitable that if you have a sourdough starter, you will end up having discard to go along with it. Contrary to the name, you do not need to discard the sourdough discard. You can use that to create delicious sweets and treats. The discard helps to add moisture.
Don't have a sourdough starter? Check out my post on how to make one yourself!
Making these brownies is super simple also! Just a few simple steps.
Melt your butter and add cocoa powder and chocolate chips. This will ensure you have a nice chocolate forward gooey brownie.
Meanwhile beat together the sugars and eggs. Don't skimp on this step. It is what will give you the nice crackly top.
Add the chocolate mixture and sourdough discard to the sugar and egg mixture, then fold in flour and salt. Adding the flour last ensures that the batter doesn't get overmixed.
Ensuring you add everything in this order will give you the gooey center brownies with a crackly top. Make sure to leave a comment if you give these brownies a try!
Recommended Kitchen Tools
Looking for more discard recipes? Check out my Sourdough Discard English Muffin Recipe.
Ingredients
Instructions
- In a medium saucepan melt butter. Add in chocolate chips and cocoa powder. Stir until chocolate chips are melted. Set aside to cool.
- In a separate bowl combine sugar, brown sugar, vanilla and eggs. Mix on medium speed with a hand or stand mixer for at least 5 minutes. This helps get the crackly crust.
- Add the chocolate mixture and sourdough discard to the egg and sugar mixture. Mix until combined.
- Fold in flour and salt. Don’t overmix.
- In a 9×9 pan lined with parchment paper pour in the mixture.
- Bake at 350 for 35-40 minutes. You want the middle to still be a little undercooked, but not raw.
- Let cool before removing from pan and slicing.
These look great. I am always trying to find new ways to use my sourdough discard. Do you have a link to the recipe? There are no measurements in your post, unless I didn't see them .
The ingredient list and instructions should be listed at the bottom.
The instructions are there, but no measurements. At the bottom are only recommended kitchen tools and the recommended reading