Sourdough Discard Brownies: Fudgy, Rich, and Zero-Waste
This recipe first appeared on Ushnet. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Jenny on SeeMeCook
These fudgy, deep-flavored brownies use sourdough discard to create a moist texture and a subtle tang that perfectly balances the sweetness of dark chocolate.
- Time
- 70 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 4 g
- 2 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 920 g before cooking, which is about 75 g per serving.
Steps
Preheat your oven to 175°C (350 °F) (350°F (180 °C)).
Grease an 8-inch square baking pan with butter or line it with parchment paper to prevent sticking.
In a medium heatproof bowl, combine 120g unsalted butter and 100g chopped dark chocolate. Melt the mixture using a double boiler (placing the bowl over a pot of hot water) or in the microwave in 20-second intervals, stirring after each, until glossy and smooth. Set aside to cool slightly.
Add 180g granulated sugar and 100g brown sugar to the melted chocolate mixture. Stir well with a whisk or spoon until combined; the mixture may look slightly grainy.
Add the 2 large eggs one at a time, mixing well after each addition until the batter is smooth, shiny, and thick.
Mix in 1 teaspoon of vanilla extract.
Gently stir in 120g of sourdough discard until it is completely blended into the batter.
In a separate bowl, sift together 60g all-purpose flour, 30g cocoa powder, 1 teaspoon instant coffee, and 1 teaspoon salt to remove lumps.
Gently fold the dry ingredients into the wet mixture using a spatula. Stir just until no dry flour is visible; do not overmix.
Fold in optional chocolate chunks or nuts if using.
Pour the batter into the prepared baking dish and spread evenly with a spatula.
Bake for 25 to 30 minutes. Test with a toothpick at 25 minutes; it should come out with a few moist crumbs attached.
Remove from the oven and allow the brownies to cool completely in the pan to set their structure.
Once cooled, lift from the pan and cut into squares.
Notes
For clean slices, chill the brownies in the refrigerator for 30 minutes before cutting. Using high-quality dark chocolate (70% cocoa) will significantly improve the depth of flavor. Leftovers can be stored in an airtight container for up to four days or frozen for longer storage.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 296
- Protein
- 3 g
- Carbs
- 41 g
- Fat
- 14 g
- Fiber
- 2 g
Where the calories come from
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