Fudgy & Decadent Sourdough Brownies
Fudgy & Decadent Sourdough Brownies
Ingredients
For the Chocolate Base
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder, optional, for enhanced chocolate flavor
For the Brownie Batter
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sourdough discard, unfed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper if desired.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat.
⏱️ 3 min
- 3
Add the semisweet chocolate chips, unsweetened cocoa powder, vanilla extract, and optional espresso powder to the melted butter in the saucepan. Stir continuously until the chocolate chips are fully melted and the mixture is smooth and glossy. Set aside to cool slightly.
⏱️ 5 min
- 4
In a large mixing bowl, combine the light brown sugar, granulated sugar, and large eggs. Using an electric hand mixer, beat the mixture on medium-high speed for 3-5 minutes, or until it becomes light in color, pale, and fluffy.
⏱️ 5 min
- 5
Pour the slightly cooled chocolate mixture and the sourdough discard into the whipped egg and sugar mixture. Beat with the electric mixer on low speed until just combined and smooth, being careful not to overmix.
⏱️ 2 min
- 6
Add the all-purpose flour and salt to the wet ingredients. Mix on low speed or fold with a spatula until just incorporated. Do not overmix; a few streaks of flour are acceptable.
⏱️ 2 min
- 7
Pour the thick brownie batter into the prepared 8x8 inch baking pan. Use a spatula to spread the batter evenly across the pan.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The top should have a characteristic crinkly appearance.
⏱️ 30 min•🌡️ 350
- 9
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, cut into squares and serve.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy & Decadent Sourdough Brownies
Ingredients
For the Chocolate Base
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder, optional, for enhanced chocolate flavor
For the Brownie Batter
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sourdough discard, unfed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper if desired.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat.
⏱️ 3 min - 3
Add the semisweet chocolate chips, unsweetened cocoa powder, vanilla extract, and optional espresso powder to the melted butter in the saucepan. Stir continuously until the chocolate chips are fully melted and the mixture is smooth and glossy. Set aside to cool slightly.
⏱️ 5 min - 4
In a large mixing bowl, combine the light brown sugar, granulated sugar, and large eggs. Using an electric hand mixer, beat the mixture on medium-high speed for 3-5 minutes, or until it becomes light in color, pale, and fluffy.
⏱️ 5 min - 5
Pour the slightly cooled chocolate mixture and the sourdough discard into the whipped egg and sugar mixture. Beat with the electric mixer on low speed until just combined and smooth, being careful not to overmix.
⏱️ 2 min - 6
Add the all-purpose flour and salt to the wet ingredients. Mix on low speed or fold with a spatula until just incorporated. Do not overmix; a few streaks of flour are acceptable.
⏱️ 2 min - 7
Pour the thick brownie batter into the prepared 8x8 inch baking pan. Use a spatula to spread the batter evenly across the pan.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The top should have a characteristic crinkly appearance.
⏱️ 30 min•🌡️ 350 - 9
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, cut into squares and serve.
⏱️ 60 min