Sourdough Discard Brownies
Fudgy, rich, and deeply chocolatey brownies with a subtle tang that enhances the chocolate flavor. Nobody will guess the secret ingredient.
Ingredients
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
- 2
Melt the butter and chocolate chips together in a microwave (30-second intervals, stirring between) or in a double boiler. Let cool slightly.
- 3
Whisk the sugar into the melted chocolate mixture. Add the sourdough discard, eggs, and vanilla. Whisk vigorously for about 1 minute — this builds the shiny crackly top.
- 4
Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
- 5
Pour batter into the prepared pan and spread evenly. Sprinkle with flaky salt if using.
- 6
Bake for 25-28 minutes. A toothpick should come out with moist crumbs (not wet batter). Don't overbake!
- 7
Let cool completely in the pan before cutting. For the cleanest cuts, refrigerate for 1 hour first.
Baker's Tips
- •The sourdough discard's acidity actually enhances the chocolate flavor — the same way coffee does in brownies.
- •For fudgier brownies, pull them out at 25 minutes even if they look underdone. They set up as they cool.
- •Use good quality chocolate — it's the star here.
- •Store in an airtight container at room temperature for 4-5 days, or freeze individually wrapped.
