Sourdough Discard Brownies: A Perfect Blend of Sweet and Tangy

There’s something magical about combining the rich, fudgy goodness of brownies with the tangy depth of sourdough discard. As someone who loves baking and experimenting in the kitchen, I’ve found that sourdough discard adds a unique twist to classic recipes, and these brownies are no exception. They’re decadent, moist, and have just a hint of complexity that makes them stand out from your average brownie. Plus, it’s a fantastic way to use up that sourdough discard instead of tossing it out!

If you’re like me, you’ve probably wondered what to do with the sourdough starter you feed but don’t always use. This recipe is the answer. It’s simple, requires minimal effort, and delivers a dessert that’s both indulgent and slightly unexpected. Whether you’re a sourdough enthusiast or just looking for a new brownie recipe to try, these sourdough discard brownies are sure to become a favorite.

What You Need To Make This Recipe

Sourdough discard: This is the unfed portion of your sourdough starter that you would typically discard during feeding. It adds a subtle tanginess and moisture to the brownies, making them extra fudgy.

Unsalted butter: Butter is the base of the brownie batter, providing richness and flavor. Using unsalted butter allows you to control the salt level in the recipe.

Granulated sugar: Sugar sweetens the brownies and helps create that shiny, crackly top we all love.

Eggs: Eggs act as a binder, giving the brownies structure and a chewy texture.

Vanilla extract: A splash of vanilla enhances the chocolate flavor and adds a warm, aromatic note.

All-purpose flour: Flour provides the structure for the brownies. Be careful not to overmix it, as this can make the brownies tough.

Cocoa powder: Cocoa powder is the star of the show, delivering that deep, chocolatey flavor. Use high-quality cocoa for the best results.

Salt: A pinch of salt balances the sweetness and enhances all the other flavors.

Chocolate chips: Adding chocolate chips gives the brownies pockets of melty chocolate, taking them to the next level.

Ingredients List

1/2 cup sourdough discard (unfed)
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips

How to Make Sourdough Discard Brownies

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with butter or cooking spray. This will prevent the brownies from sticking and make them easier to remove.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Stir until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract and sourdough discard. The batter will be thick and glossy.

Step 3: Add the Dry Ingredients

Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the batter until just combined. Be careful not to overmix, as this can make the brownies dense.

Step 4: Fold in the Chocolate Chips

Add the chocolate chips to the batter and fold them in evenly. This will ensure every bite has a bit of melty chocolate.

Step 5: Bake the Brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

Step 6: Cool and Slice

Allow the brownies to cool completely in the pan before slicing. This helps them set and makes for cleaner cuts.

Tips for Making This Recipe

Use room temperature ingredients: This ensures the batter mixes evenly and results in a smoother texture.
Don’t overmix the batter: Overmixing can lead to tough brownies. Mix until just combined.
Adjust baking time: Ovens vary, so keep an eye on the brownies after 20 minutes to avoid overbaking.
Experiment with add-ins: Try adding nuts, caramel chunks, or a swirl of peanut butter for extra flavor.
Store properly: Keep the brownies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

FAQs

Can I use active sourdough starter instead of discard?
Yes, you can use active starter, but the flavor will be less tangy. Discard adds a unique depth that complements the chocolate.

Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Why are my brownies too cakey?
This could be due to overmixing the batter or baking them too long. For fudgier brownies, mix gently and bake until just set.

Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind it may affect the texture and sweetness of the brownies.

How do I store sourdough discard for this recipe?
Store your discard in an airtight container in the fridge for up to a week, or freeze it for longer storage.

Enjoy baking these delicious sourdough discard brownies! They’re the perfect treat for any occasion, and a great way to put your sourdough discard to good use.