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Okay, friends, let’s talk brownies! But not just *any* brownies – we’re diving headfirst into the world of sourdough brownies! Yep, you heard right. I know, I know, you’re probably thinking, “Sourdough…in brownies? Is she crazy?” Maybe a little, but trust me on this one. This sourdough brownies recipe is a game-changer. It’s the perfect way to use up that sourdough discard that’s been hanging out in your fridge, begging for a purpose. I stumbled on this by accident, honestly, one day when I was craving chocolate *and* feeling guilty about tossing perfectly good starter. The result? Fudgy, rich, and with this *subtle* tang that just elevates them to a whole new level. My family begs me to make these ALL the time now, it’s slightly out of control! Get ready to discover your new favorite brownie, friends.
Why You’ll Love This Sourdough Brownies Recipe
Seriously, these brownies are kind of magical. Here’s why you’re gonna be obsessed:
- **It’s the ultimate sourdough discard solution!** No more feeling bad about tossing that extra starter.
- Fudgy, rich, and oh-so-chocolatey! They’re seriously decadent – like, close-your-eyes-and-savor-every-bite decadent.
- That *hint* of sourdough tang? Total game-changer. It just adds this little something special that you can’t quite put your finger on, but makes ’em irresistible.
- Easy peasy!** No fancy techniques or ingredients required. You can whip these up in no time.
Ingredients for the Best Sourdough Brownies Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing sourdough brownies. Don’t skimp on the good stuff – it makes all the difference, trust me!
- 1/2 cup (1 stick) unsalted butter, softened. I always use a good quality butter…it really does make a difference!
- 1 cup granulated sugar. Adds the perfect sweetness.
- 1/2 cup unsweetened cocoa powder. For that rich, chocolatey flavor we all crave.
- 1/4 teaspoon salt. Just a pinch to balance the sweetness.
- 1 teaspoon vanilla extract. Don’t skip this! It enhances all the other flavors.
- 2 large eggs. These help bind everything together.
- 1/2 cup all-purpose flour. Nothing fancy here, just plain ol’ flour.
- 1/2 cup sourdough discard, unfed. This is the star of the show! Make sure it’s at room temperature for best results.
- 1/2 cup chocolate chips. I like semi-sweet, but you can use whatever you like! Milk chocolate, dark chocolate… go wild!
How to Make this Easy Sourdough Brownies Recipe: Step-by-Step Instructions
Okay, let’s get baking! Follow these easy steps and you’ll be sinking your teeth into some seriously delicious sourdough brownies in no time. Don’t worry, it’s easier than you think!
- Preheat and Prep! First things first, crank up your oven to 325°F (160°C). While that’s heating, grease and flour an 8×8 inch baking pan. This is *crucial* unless you want your brownies to stage a dramatic sticking protest later. I sometimes use a little baking spray too, just to be extra safe.
- Melt the Butter. In a saucepan, melt the butter over medium heat. Keep an eye on it, you don’t want it to burn! Take it off the heat *immediately* when melted.
- Combine the Dry Stuff. Remove the saucepan from the heat and stir in the sugar, cocoa powder, and salt. Make sure everything is well combined and there are no lumps of cocoa powder hanging around. Trust me, nobody wants a mouthful of unsweetened cocoa!
- Add the Wet Ingredients (Carefully!). Stir in the vanilla extract, then add the eggs *one at a time*, mixing well after each addition. Don’t just dump ‘em in! Incorporating them gradually helps create that fudgy texture we’re after.
- Hello, Sourdough! Gradually add the flour and sourdough discard, mixing until *just* combined. This is important: do not overmix! Overmixing will develop the gluten and give you tough brownies… and nobody wants that! A few streaks of flour are totally fine.
- Chocolate Chip Party! Stir in the chocolate chips. Because, well, more chocolate is always a good idea, right? You can use any kind you want!
- Bake It! Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes. Here’s my secret trick: start checking at 25 minutes. You want a toothpick inserted into the center to come out with fudgy crumbs clinging to it, *not* clean. Slighty underbaking is key for ultimate fudginess.
- Cool It Down. Let the brownies cool *completely* in the pan before cutting them into squares. I know, it’s torture, but trust me, they’ll be much easier to slice and even more delicious once they’ve cooled down. If you’re impatient (like me!), pop them in the fridge for a bit to speed things up.
Tips for the Perfect Sourdough Brownies Recipe
Want to take your sourdough brownie game to the *next level*? Here are a few of my tried-and-true tips:
- **Don’t overmix!** I can’t stress this enough. Seriously, stop mixing as soon as the flour disappears.
- Watch that baking time! Start checking at 25 minutes. Slightly underbaking these brownies is 100% the way to go for that ultra-fudgy texture.
- Cool completely. I know, it’s hard, but resist the urge to cut into them while they’re still warm. They’ll be gooey mess, plus they taste even better when they’re completely cooled!
- Get creative with toppings! Sprinkle some sea salt on top before baking for a sweet-and-salty vibe, or add some chopped nuts for extra crunch.
Ingredient Notes and Substitutions for Your Sourdough Brownies Recipe
Let’s chat ingredients! Sometimes you gotta make a swap, right? No stress, I got you covered. Here’s the lowdown on a few key players in our sourdough brownie masterpiece.
- Sourdough Discard: Okay, this is kind of the star of the show. The unfed discard gives these brownies a *slight* tang, but it also adds moisture and helps create that fudgy texture. Don’t have discard? Seriously consider making a sourdough starter!
- Chocolate Chips: Semi-sweet is my go-to, but hey, use what you love! Dark chocolate will give you a richer, more intense flavor. Milk chocolate makes them sweeter. White chocolate? Okay, maybe not *my* first choice, but you do you!
- Cocoa Powder: Unsweetened is what I use to control the sweetness, but you *could* use Dutch-processed for a slightly different flavor. Honestly? I rarely notice the difference in brownies!
- Butter: Real butter is best for both flavor *and* texture. But if you’re in a pinch, you can use a vegan butter substitute. Just make sure it’s a good quality one!
Storing Your Homemade Sourdough Brownies Recipe
Alright, so you’ve made these amazing sourdough brownies (high five!), but somehow, you have leftovers? Okay, unlikely, but let’s be prepared! Here’s how to keep ’em fresh and delicious.
- Room Temperature: Store your sourdough brownies in an airtight container at room temperature for up to 3 days. If you can resist eating them all before then, that is!
- Freezing: Want to make them last even longer? Wrap individual brownies tightly in plastic wrap, then place them in a freezer bag. They’ll keep in the freezer for up to 2 months. Just thaw them at room temperature before devouring!
- Reheating: I mean, are you *really* going to reheat a brownie? They’re pretty perfect cold! But if you must, a few seconds in the microwave will do the trick. Careful not to overdo it, or they’ll get melty!
Frequently Asked Questions About This Sourdough Brownies Recipe
Got questions about these sourdough brownies? Don’t sweat it! I’ve rounded up some of the most common questions I get asked. If you still have a query, just drop it in the comments below!
Can I use fed sourdough starter?
Okay, so ideally, you want to use unfed sourdough discard for this recipe. BUT! If you only have fed starter, don’t panic! Just be aware that your brownies might rise a *little* more and have a slightly more pronounced sourdough tang. It’s not a deal-breaker, just a heads-up!
How do I make these fudgier?
Fudgy brownies are the BEST, right? The secret is in the baking time. As I mentioned before, slightly underbake ‘em! You want a toothpick to come out with fudgy crumbs, not clean. Also, don’t overmix the batter – that’s another fudge-killer!
Can I add nuts, or other mix-ins?
Absolutely! These sourdough brownies are your blank canvas. Walnuts, pecans, even a handful of chopped caramels would be amazing. Just stir them in along with the chocolate chips. You’ll only want to add about 1/2 cup to keep the ratios corrent!
Is this recipe gluten-free friendly?
Sadly, no, as written, this sourdough brownies recipe uses all-purpose flour. BUT… you *could* try substituting a gluten-free all-purpose blend. I haven’t tested it myself, so I can’t guarantee the results. If you try it, let me know how it goes in the comments!
Nutritional Information Disclaimer
Okay, friends, quick disclaimer! The nutritional information is just an estimate. It can vary based on the brands you use and your measuring skills! So, yeah, don’t take it as gospel, okay?
Enjoyed This Sourdough Brownies Recipe? Leave a Comment!
So, did you try these sourdough brownies? I *really* wanna know what you think! Leave a comment below and tell me if you loved them as much as my family does! Don’t forget to rate the recipe (the stars are right down there!). And hey, if you snapped a picture, share it on social media and tag me! I love seeing your brownie creations!
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Sourdough Brownies
- Total Time: 35 min
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This recipe turns your sourdough discard into rich, fudgy brownies. It’s an easy way to use your starter and create a delicious treat.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sourdough discard, unfed
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour an 8×8 inch baking pan.
- In a saucepan, melt the butter over medium heat. Remove from heat and stir in the sugar, cocoa powder, and salt.
- Stir in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Gradually add the flour and sourdough discard, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs.
- Let cool completely before cutting into squares.
Notes
- For extra fudgy brownies, slightly underbake them.
- Add nuts or other toppings for variety.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 50