Description
- These sourdough chocolate brownies are rich, chewy, and perfectly balanced. Using sourdough discard adds depth without overpowering the chocolate. Great for everyday baking or a cozy treat.
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment paper.
- In a bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
- Add eggs and vanilla; mix well.
- Stir in sourdough discard until fully incorporated.
- Sift in cocoa powder, flour, salt, and baking powder. Mix until just combined.
- Fold in chocolate chips if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until center is just set.
- Cool completely before slicing. Enjoy!
Notes
- Use room temperature sourdough discard for smoother mixing.
- Do not overmix once the flour is added to keep brownies tender.
- Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg