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Easy Sourdough Discard Brownies

Easy sourdough discard brownies cut into squares showing fudgy texture
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Rich, fudgy brownies made with sourdough discard. Perfect way to use leftover starter with no sourdough taste. Ready in 40 minutes.

Ingredients

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  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • ½ cup (50g) unsweetened cocoa powder
  • ¼ cup (60g) sourdough discard
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Whisk in the eggs, one at a time, until fully incorporated.
  4. Stir in the cocoa powder, sourdough discard, and vanilla extract until just combined.
  5. Add the flour, salt, and baking powder. Fold with a spatula until just combined. Do not overmix.
  6. Fold in chocolate chips or nuts, if using.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the brownies cool completely in the pan before slicing and serving.

Notes

  • The sourdough discard can be active or inactive; either works in this recipe.
  • Do not overmix the batter once you add the flour, as this can make the brownies tough.
  • For extra fudgy brownies, slightly underbake them. The residual heat will continue to cook them as they cool.
  • Use good quality cocoa powder for the best chocolate flavor.
  • You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-discard-brownies/