Rich and fudgy, these sourdough brownies are the ultimate chocolate-y treat! The addition of sourdough starter to the brownie batter gives the brownies a deeper flavor and keeps them extra moist for days. A gooey, chewy center combined with a deliciously shiny and crackly top are requirements of every good brownie. And not only does this recipe deliver, but it’s a wonderful way to use sourdough starter discard.
Ingredients – 1 cup butter (16 tablespoons, 227 grams) – 2-¼ cups granulated sugar (450 grams) – 2 ounces semi-sweet chocolate, chopped (56 grams) – 1 cup unsweetened cocoa powder (85 grams) – ½ cup sourdough starter (120 grams) – 3 eggs – 1 tablespoons vanilla extract – 1-¼ cups all purpose flour (150 grams) – 1 teaspoon salt – 1 teaspoon espresso powder (optional) – ½ teaspoon baking powder – 2 cups chocolate chips (optional)
Transfer the chocolate mixer to a large bowl (or bowl of a stand mixer) and stir a few minutes to cool. Add the sourdough starter, eggs and vanilla and mix with a rubber spatula or wooden spoon.
Sift in the dry ingredients- the flour, sea salt, espresso powder and baking powder- and stir the chocolate mixture until well combined. Mix in chocolate chips.
Spread the brownie batter into a prepared 13×9 pan and bake.
Sourdough starter discard adds just the right among of moisture and flavor. This is a delicious way to make downright perfect brownies with your extra sourdough discard. Plus, two different types of chocolate- semisweet chocolate and cocoa powder- give these an extra rich depth of flavor.
These sourdough brownies are rich, fudgy, and loaded with chocolate. The sourdough discard has extra acidity that gives the brownies a deeper flavor and helps them stay moist for days. Melting the butter with the sugar helps give the brownies a shiny top and chewy center. This recipe is a great way to use some of that sourdough discard and make some of the best brownies ever.