Sourdough Discard Brownies
These Tasty Sourdough Discard Brownies turn sourdough discard into rich, fudgy brownies with a crackly top, perfect for indulgent desserts while reducing waste.
Ingredients
Main Ingredients
- 1 cup sourdough discard (unfed) Adds tang and moisture without sour flavor.
- 1 cup granulated sugar Balances the chocolate. Can reduce to 3/4 cup for less sweetness.
- 1/2 cup brown sugar Deepens flavor. Substitute coconut sugar for a richer note.
- 1/2 cup unsalted butter, melted Gives richness. Use coconut oil for a dairy-free version.
- 2 large eggs For structure and shine.
- 1 teaspoon vanilla extract Elevates the chocolate aroma.
- 3/4 cup all-purpose flour For a tender crumb. Swap half for whole wheat to boost fiber.
- 1/2 cup cocoa powder, unsweetened The heart of the chocolatey goodness.
- 1/2 teaspoon baking powder A touch of lift for the perfect bite.
- 1/4 teaspoon salt Balances sweetness and enhances flavor.
Optional Mix-ins
- 1/2 cup chopped walnuts or chocolate chips For a lovely texture contrast.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly grease the sides.
- Whisk together the sourdough discard, melted butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until glossy and smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture just until combined, stopping when a few streaks remain.
- Stir in any mix-ins for added texture.
- Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to settle the batter.
Baking
- Bake for 22 to 28 minutes, rotating the pan halfway through. A toothpick inserted near the center should come out with moist crumbs.
- Cool completely in the pan on a wire rack before lifting out and slicing.
Notes
For cleaner slices, chill for 30 minutes before cutting. Reduce flour for fudgier brownies.