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Sourdough Brownies Recipe

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4.1 from 14 reviews

These Sourdough Brownies combine the rich, fudgy texture of classic brownies with the subtle tang of a sourdough starter discard, creating a unique and deeply flavorful dessert. Perfectly balanced with semi-sweet chocolate, cocoa powder, and a blend of sugars, these brownies are moist, dense, and utterly irresistible.

  • Total Time: 1 hour
  • Yield: 16 servings

Ingredients

Chocolate Mixture

  • 8 tablespoons unsalted butter
  • 12 oz. semi-sweet chocolate chips
  • 1/2 cup dutched cocoa powder (or regular cocoa powder)
  • 2 teaspoons vanilla bean paste

Batter

  • 2 large eggs
  • 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1 teaspoon salt

Instructions

  1. Preheat the oven: Set your oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper to prevent sticking and make it easier to remove the brownies after baking.
  2. Prepare the chocolate mixture: In a small saucepan over low heat, melt the unsalted butter. Add the semi-sweet chocolate chips, vanilla bean paste, and dutched cocoa powder. Stir continuously until all the chocolate chips melt and the mixture is smooth. Remove from heat and let it cool slightly.
  3. Beat the sugars and eggs: In a large mixing bowl, use an electric mixer to beat the eggs, egg yolk, granulated sugar, and dark brown sugar together for 7 to 10 minutes until the mixture is light and fluffy, which will help create a tender crumb.
  4. Combine ingredients: Add the sourdough starter discard and the cooled chocolate mixture to the beaten eggs and sugars. Beat on low speed until just combined. Then fold in the all-purpose flour and salt using a spatula, stirring gently until the batter is just combined — expect it to be very thick.
  5. Pour and smooth batter: Transfer the thick batter evenly into the prepared baking dish, using the spatula to smooth the top for an even bake.
  6. Bake the brownies: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  7. Cool completely: Remove the brownies from the oven and allow them to cool entirely in the baking dish. This step helps them set fully, ensuring clean cuts.
  8. Slice and serve: Lift the cooled brownies out of the pan using the parchment paper lining. Cut into 16 squares and enjoy.

Notes

  • For best results, use a sourdough starter discard that is unfed or at room temperature.
  • Be careful not to overbake; the brownies should remain fudgy inside.
  • You can substitute the semi-sweet chocolate chips with dark or milk chocolate based on preference.
  • Vanilla bean paste can be replaced with vanilla extract, but the paste offers a richer flavor.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/sourdough-brownies-recipe/