Sourdough Discard Brownies
Sourdough Discard Brownies are a very tasty way to use up your starter discard!
These sourdough brownies are rich and chocolatey. They’re also waste-preventing so you are basically crossing a good deed off of your list by making these. If you have a sourdough starter and you feed it regularly, then you know you can end up tossing a decent amount of flour if you don’t use the discard to bake something. Enter these sourdough discard brownies.
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Ingredients for sourdough discard brownies
- Sourdough starter
- Unsweetened baking chocolate
- Cocoa powder
- Butter
- Eggs
- Sugar (regular and brown)
- Salt
- Vanilla extract
How to make brownies with sourdough starter
Beat eggs and sugar with a stand mixer
Start with room temperature eggs. Add the eggs and both sugars to a stand mixer. You can use a hand mixer but you will need to beat the sugars and eggs for 10-15 minutes. So using a hand-mixer can get tiring.
Melt butter and unsweetened chocolate
Melt butter and add the unsweetened chocolate. Allow the residual heat from the butter to melt the chocolate, but if it doesn’t melt completely, just microwave again briefly to melt it.
Combine with sourdough discard and bake!
Add the sourdough discard and cocoa to the butter and chocolate (try to sift the cocoa for less lumps)
Add this mixture, along with vanilla to the egg and sugar mixutre.
Fold until combined.
Pour into a prepared pan and bake at 350F for 25-35 minutes.
Always lean towards taking the brownies out sooner rather than later to avoid dry brownies.
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PrintSourdough Discard Brownies
A rich chocolaty brownie made with a little bit of sourdough starter. A tiny bit of tang to the richness of the brownie and you get to use up that discard. Win win!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 9 Brownies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3.5 oz unsweetened chocolate (chopped small)
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 tsp salt
- 3 eggs (room temperature)
- 1/2 cup sourdough starter discard (100% hydration, see note)
- 1/2 cup cocoa powder (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Add eggs, both sugars and salt to the bowl of a stand mixer. Beat on medium until thickened and glossy. This will take 10-15 minutes. Increase speed to medium-high during the last 5 minutes.
- Melt the butter in the microwave, then immediately add the baking chocolate. Stir and allow it to stand and melt the chocolate. If the chocolate won't completely melt, you can place it in the microwave for about 15 additional seconds to help it along.
- Add cocoa powder and sourdough starter to the chocolate/butter mixture. It will be very thick. Add this, along with the vanilla to the egg/sugar mixture.
- Fold the mixture gently until fully combined.
- Pour the mixture into a prepared pan (lined with parchment or greased will with butter/no-stick spray) and bake for 25-30 minutes. Until a toothpick inserted into the center comes out with a few crumbs. Err on the side of removing them sooner than later.
- Allow brownies to cool for 25-30 minutes before slicing and serving.
Notes
100% hydration means you’ve fed the starter with equal amounts of water and all-purpose flour
