Sourdough Discard Brownies
These sourdough discard brownies turn leftover starter into rich, fudgy chocolate heaven. They have a crispy edge, a dense fudgy center, and a subtle tang that enhances the chocolate flavor, making them bakery-quality and zero waste.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Small saucepan
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- toothpick
Ingredients
Chocolate Blend
- 1.5 cups Semi-sweet chocolate chips Use quality chips; Ghirardelli or Guittard work beautifully
- 0.5 cup Unsalted butter European-style butter adds richness
- 0.5 cup Cocoa powder Dutch-processed preferred for smooth flavor
- 2 tsp Vanilla extract Pure vanilla only
Wet Ingredients
- 0.5 cup Sourdough starter discard Active or unfed; room temperature
- 1 cup White sugar Granulated cane sugar
- 0.5 cup Brown sugar Packed; light or dark
- 2 Large eggs Room temperature
- 1 Egg yolk Extra richness
Dry Ingredients
- 1 cup All-purpose flour Spoon and level; don't pack
- 1 tsp Salt Enhances chocolate flavor
Instructions
- Preheat oven to 350°F (176°C) and line a 9x9-inch pan with parchment paper with overhang for lifting.
- Melt butter in a small saucepan over low heat, then add chocolate chips, cocoa powder, and vanilla extract. Stir until smooth and glossy, then let cool 5 minutes.
- Beat whole eggs, egg yolk, white sugar, and brown sugar with an electric mixer on medium-high speed for 7-10 minutes until light and creamy.
- Add sourdough discard to beaten eggs and mix on low speed until combined. Then add cooled chocolate mixture and mix until fully incorporated.
- Fold in flour and salt gently using a rubber spatula until no streaks remain.
- Pour batter into prepared pan and spread evenly. Bake 35-40 minutes until a toothpick comes out with a few moist crumbs.
- Let brownies cool for at least 45 minutes, then lift using parchment overhang and cut into squares.
Notes
Store at room temperature up to 4 days, refrigerate up to 1 week, or freeze baked brownies up to 3 months. Room temperature ingredients mix better, and extended egg beating creates a crackly top. Variations: peppermint, espresso, nuts, caramel swirl, double chocolate.