These Sourdough Discard Fudgy Chocolate Brownies are a sweet delight! They use leftover sourdough starter, giving them a rich flavor and a soft, gooey texture that everyone will love.
Honestly, who knew using sourdough could make brownies even better? I always sneak one (or two!) fresh from the oven. They’re great for sharing, but good luck keeping them around! 😄
Key Ingredients & Substitutions
Unsalted butter: I prefer using unsalted butter to control the saltiness in the brownies. If you have salted butter, just reduce the added salt in the recipe. Coconut oil is a great dairy-free alternative if needed.
Chocolate: Semi-sweet or dark chocolate works best here for a rich flavor. If you’re in a pinch, you can use chocolate chips instead of bar chocolate. Or, go for a mix of regular and white chocolate for a twist!
Sourdough starter discard: This is a key ingredient that gives the brownies their unique taste and texture. You can substitute it with plain yogurt or applesauce, but you’ll miss that distinct sourness.
Granulated sugar: While granulated sugar is the go-to, you could experiment with brown sugar for added moisture and a slight caramel flavor. If you’re looking for a sugar substitute, try coconut sugar or a sugar-free sweetener based on your preference.
How Do I Get the Perfect Texture for My Brownies?
Getting that fudgy texture is all about how you mix and bake. Here are some tips to ensure your brownies come out just right:
- When melting the butter and chocolate, do it slowly to prevent burning. Stir often to achieve a silky texture.
- Whisk the sugar and eggs until thickened, which helps create a lovely glossy top when baking.
- Be gentle when mixing the dry ingredients into the wet mixture. Overmixing can lead to dense brownies, while just mixing until combined keeps them light and fudgy.
- Keep an eye on the baking time. A few moist crumbs on your toothpick indicate the right level of doneness.
Let your brownies cool completely in the pan for the best cutting results. Enjoy these delicious bites! 🍫
Sourdough Discard Fudgy Chocolate Brownies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 1/4 cup (250g) granulated sugar
- 2 large eggs
- 1/2 cup (120g) sourdough starter discard (unfed, room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon salt
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of preparation time, plus 25-30 minutes of baking. Allowing some additional time for cooling means you’ll be enjoying these fudgy brownies in about an hour! Perfect for a sweet treat any time of day.
Step-by-Step Instructions:
1. Getting Started:
Preheat your oven to 350°F (175°C). Grab an 8×8-inch baking pan and line it with parchment paper for easy removal later, or just grease it lightly to prevent sticking.
2. Melting the Chocolate:
Take a medium heatproof bowl and melt the unsalted butter with the chopped chocolate. You can do this over a double boiler or in the microwave using short bursts, stirring frequently until it’s all smooth and combined. Once melted, set the bowl aside to cool a bit.
3. Mixing Sugar and Eggs:
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is smooth and slightly thickened. This will help create that wonderful texture in your brownies.
4. Adding Sourdough and Vanilla:
Now, add the sourdough starter discard and vanilla extract to the sugar-egg mixture. Whisk it all together until it’s well combined and creamy.
5. Combining with Chocolate:
Slowly pour the melted chocolate mixture into your wet ingredients, stirring gently as you go to make sure everything is mixed well. Don’t rush this part—take your time for a nice, even blend.
6. Dry Ingredients Time:
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. This will help aerate the dry ingredients and keep your brownies light!
7. Folding It All Together:
Gradually add the dry ingredients to the wet chocolate mixture, folding it carefully until just combined. Be cautious not to overmix—this is key to keeping your brownies fudgy!
8. Pouring the Batter:
Pour your brownie batter into the prepared baking pan and spread it out evenly. It’s getting exciting!
9. Optional Topping:
If you want to add a touch of flair, sprinkle some flaky sea salt over the top now for a delightful contrast and extra flavor.
10. Baking the Brownies:
Pop the pan into your preheated oven and bake for 25-30 minutes. Keep an eye on them; the edges should be set, with a shiny, crackly crust on top while the center remains a bit underbaked. A toothpick inserted should come out with a few moist crumbs—that’s just right!
11. Cooling Time:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is important for that perfect square when you cut them!
12. Enjoying Your Brownies:
Cut into squares and serve! Enjoy your delightfully fudgy sourdough discard brownies, perfect for sharing or just treating yourself. Each bite is delicious, dense, and full of rich chocolate flavor with that unique touch from the sourdough!
Can I Use Different Types of Chocolate?
Absolutely! You can use semi-sweet, dark, or even milk chocolate based on your preference. Just keep in mind that the sweetness level will change with different types of chocolate. For a twist, consider mixing in some white chocolate chips!
What Should I Do If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt or applesauce. However, the unique tangy flavor from the sourdough won’t be present, so keep that in mind!
Can I Make These Brownies Gluten-Free?
Yes, you can make gluten-free brownies by using a 1-to-1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately according to the package instructions for the best results.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn!