Sourdough Discard Brownies

Ingredients

• 8 tbsp unsalted butter
• 12 oz semi-sweet chocolate chips
• 0.25 cup cocoa powder (dutched or ordinary)
• 2 tsp vanilla extract
• 2 large eggs
• 1 egg yolk
• 1 cup granulated sugar
• 0.5 cup dark brown sugar
• 0.5 cup sourdough starter discard
• 1 cup all-purpose flour
• 1 tsp salt

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking pan with parchment paper.

2. 2

   In a microwave-safe bowl or over a double boiler, melt the unsalted butter and semi-sweet chocolate chips together until smooth.

3. 3

   Whisk in the granulated sugar and dark brown sugar into the melted chocolate mixture until well combined.

4. 4

   Add the eggs, egg yolk, and vanilla extract. Whisk vigorously for 1-2 minutes to help create a shiny, crackly top.

5. 5

   Stir in the sourdough starter discard until fully incorporated.

6. 6

   Sift in the cocoa powder, all-purpose flour, and salt. Fold the dry ingredients into the wet mixture using a spatula just until no streaks of flour remain; do not overmix.

7. 7

   Pour the batter into the prepared baking pan and spread it evenly.

8. 8

   Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

9. 9

   Allow the brownies to cool completely in the pan before slicing to ensure the best texture.

Notes

For the best results, use a kitchen scale to measure ingredients by weight. The sourdough discard adds moisture and a slight tang that balances the sweetness of the chocolate.

Nutrition per serving

• brownies
• dessert
• sourdough discard
• baking
• chocolate
• sweet