Description
Easy Sourdough Discard Brownies are rich and chocolaty, utilizing leftover sourdough starter for added flavor.
Ingredients
Scale
- 12 oz semi-sweet chocolate chips (or dark chocolate)
- 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 cup sourdough starter discard
- 1/2 cup packed brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 egg yolk
- 1 cup all-purpose flour
- 1 tsp salt
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
- In a saucepan over low heat, melt butter. Add chocolate chips, cocoa powder, and vanilla. Stir until smooth. Remove from heat and let cool slightly.
- In a large bowl, beat eggs, egg yolk, white sugar, and brown sugar for 7–10 minutes until light and creamy. Mix in sourdough discard and the cooled chocolate mixture.
- Fold in flour and salt just until combined. Batter will be thick.
- Spread batter evenly into the prepared dish. Bake for 35–40 minutes, until a toothpick comes out with a few moist crumbs.
- Let brownies cool completely before lifting out and slicing into squares.
Notes
- Do not overmix once flour is added.
- Cooling fully helps achieve clean slices and a chewy texture.
- Dark chocolate gives a deeper, less sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 2200–2400
- Sugar: 300–320 g
- Sodium: 1,200 mg
- Fat: 120–130 g
- Saturated Fat: 70 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 300–320 g
- Fiber: 10 g
- Protein: 25–30 g
- Cholesterol: 300 mg
Keywords: Easy Sourdough Discard Brownies