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Sourdough Discard Brownies Recipe

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3.9 from 11 reviews

Deliciously rich and fudgy sourdough discard brownies that perfectly combine the tangy depth of sourdough with intense dark chocolate flavors. These brownies achieve a moist, tender crumb and are easy to make, utilizing common pantry ingredients with the added benefit of repurposing sourdough discard.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • 2/3 cup cocoa powder
  • ¾ teaspoon baking powder
  • 2 teaspoons kosher salt

Wet Ingredients

  • 1½ cups unsalted butter
  • 1 cup dark chocolate, chopped
  • 2 2/3 cups granulated sugar
  • 6 large eggs, cold
  • 2 teaspoons vanilla extract
  • 1 teaspoon coffee extract
  • 1 cup sourdough discard (old)

Add-ins

  • ½ cup dark chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with criss-crossed parchment paper to create a sling, allowing for easy removal of the brownies after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, kosher salt, and baking powder until well combined. Set this mixture aside.
  3. Melt Butter and Chocolate: Gently melt the butter and chopped dark chocolate together either in the microwave in short bursts stirring frequently, or over a double boiler, until smooth and glossy.
  4. Whisk Eggs and Sugar: In a separate large bowl, vigorously whisk the cold eggs with granulated sugar, vanilla extract, and coffee extract until the mixture is pale, foamy, and has nearly tripled in volume. This step is crucial for creating a light texture.
  5. Combine Chocolate Mixture: Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking continuously to fully incorporate. To prevent scrambling the eggs, cool the chocolate mixture if it is warm by chilling briefly in the fridge or over an ice bath before adding.
  6. Add Sourdough Discard: Whisk in the sourdough discard until fully blended to add moisture and depth of flavor to the batter.
  7. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in several additions, gently whisking each time. Once incorporated, fold the batter with a silicone spatula to ensure no streaks remain. Finally, fold in the dark chocolate chips evenly.
  8. Bake: Pour the brownie batter into the prepared pan and spread evenly. Bake in the preheated oven for 38 to 40 minutes, or until the center is puffed and a cake tester inserted comes out with a few moist crumbs attached.
  9. Cool and Serve: Allow the brownies to cool completely in the pan. Then, use the parchment sling to lift them out for easy slicing into 16 squares. Enjoy!

Notes

  • Using cold eggs helps create a lighter, fluffier batter when whisked with sugar.
  • Be sure to cool the melted chocolate before adding to eggs to avoid cooking the eggs prematurely.
  • Sourdough discard adds moisture and a subtle tang, enhancing the richness of the chocolate.
  • Line the pan with parchment in a sling form—this is key for easy removal without breaking the brownies.
  • Check doneness near the end of baking to avoid overbaking; brownies should have moist crumbs, not be dry.
  • If desired, you can substitute kosher salt with regular salt, but adjust quantity accordingly (about 1½ teaspoons).

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