10 Tempting Sourdough Discard Brownies, A Sinful Treat

Okay, let’s talk brownies! Sourdough discard, that is. I know, I know, you’re probably thinking, “Ew, discard? In my *brownies*?” But trust me on this one, folks. This isn’t just any old brownie recipe; this is an easy sourdough discard brownies recipe that’ll have you saying “bye-bye” to boring box brownies forever! I’ve been baking with sourdough for years, and I’m always looking for cool ways to use up my discard, you know? And let me tell you, this is it. This recipe is so simple, even my kids can help (and they usually just make a mess!). Plus, you get that *amazing* fudgy texture that only sourdough can give you. So, ditch the guilt about tossing that discard and let’s get baking some seriously delicious, family favorite sourdough discard brownies!

Why You’ll Love These Sourdough Discard Brownies

Seriously, what *isn’t* there to love? Okay, okay, I’ll give you the highlights:

• Ridiculously Easy: Seriously, if I can do it with a toddler hanging off my leg, you can definitely handle this recipe!
• Fudgy Goodness: We’re talking *melts-in-your-mouth* kind of fudgy. That sourdough discard? It’s the secret weapon, trust me.
• Uses Up Discard: No more feeling guilty about tossing that sourdough starter! This recipe gives it a delicious new life.
• Chocolate Heaven: Because, let’s be real, what’s not to love about a rich, chocolatey brownie?

Ingredients for the Best Sourdough Discard Brownies

Alright, let’s gather our goodies! Here’s what you’ll need to whip up these crazy-good sourdough discard brownies. Nothing too fancy, I promise!

• 1/2 cup (1 stick) unsalted butter, melted. Now, you *could* use salted, but then skip the extra salt we’re adding later. I like to use unsalted so I can control the saltiness, ya know?
• 1 cup granulated sugar. Plain old white sugar, nothing complicated here.
• 1/2 cup unsweetened cocoa powder. This is what gives us that deep, dark chocolatey flavor. I usually use Hershey’s, but whatever you’ve got on hand will work.
• 1/4 teaspoon salt. Just a pinch to balance out the sweetness – don’t skip it!
• 1 teaspoon vanilla extract. Pure vanilla is always best, but imitation works too in a pinch!
• 2 large eggs. Gotta have those eggs for binding and richness!
• 1/2 cup all-purpose flour. Don’t pack it down when you measure, just spoon it in lightly.
• 1/2 cup sourdough discard, unfed. Okay, this is the star of the show! Make sure it’s unfed, meaning you haven’t given it any flour or water recently. Straight from the fridge is perfect.
• 1/2 cup chocolate chips (optional). Okay, *optional* is a strong word. I mean, who doesn’t love extra chocolate? I usually go for semi-sweet, but milk chocolate or even white chocolate would be amazing too!

How to Make Sourdough Discard Brownies: Step-by-Step Instructions

Alright, my friend, let’s get down to business! These sourdough discard brownies are so easy to make, I practically do it in my sleep (don’t *actually* do that, though!). Follow these steps, and you’ll be sinking your teeth into fudgy goodness in no time.

1. First things first: Preheat your oven to 350°F (175°C). Don’t skip this! A hot oven is key for that perfect brownie texture. And, grease and flour an 8×8 inch baking pan. I hate when brownies stick, ya know?
2. Now, in a large bowl, combine the melted butter, sugar, cocoa powder, and salt. Mix it all up real good! I like to use a whisk to get rid of any lumps in the cocoa.
3. Time for the vanilla extract! Stir that in. Then, add the eggs, one at a time, mixing until each is *fully* incorporated. Don’t rush this part; you want everything to be nice and smooth. I’m telling you, smooth is the name of the game here!
4. Okay, now for the flour and sourdough discard. Add them to the bowl. Here’s a pro tip: Mix until *just* combined. Seriously, don’t overmix! Overmixing leads to tough brownies, and nobody wants that. You should still see a few streaks of flour – that’s perfect.
5. If you’re using chocolate chips (and let’s be honest, you should be!), fold them in gently. Just enough to distribute them evenly.
6. Pour the batter into the prepared pan and spread it out nice and evenly. This is important, unless you want one side of your brownies to be thicker than the other, heh.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Err on the side of slightly underbaked for the fudgiest brownies *ever*. Careful not to overbake! Believe me. Baking time varies with ovens, sooo be careful!
8. Now comes the hardest part: Let the brownies cool completely in the pan before cutting into squares. I know, I know, it’s torture! But trust me, they’ll be much easier to cut, and they’ll taste even better once they’ve cooled down. You can put the whole pan in the fridge to speed this along, but fair warning… you’ll be tempted to sneak a bite!!

Tips for Perfect Sourdough Discard Brownies

Want bakery-worthy sourdough discard brownies? Of course, you do! Here’s my secret stash of tips to make sure your brownies are the absolute best they can be. I swear by these!

• **Don’t overmix that batter!** I can’t stress this enough. A few streaks of flour are totally fine. Overmixing = tough brownies.
• **Keep an eye on the baking time.** Ovens are quirky, ya know? Start checking at 25 minutes. You want moist crumbs on that toothpick, not wet batter.
• **Patience, my friend!** Let those brownies cool *completely* before cutting. It’s a tough wait, I know, but it’s worth it for clean cuts and even fudgier results.
• **Don’t be afraid to experiment!** Throw in some nuts, different kinds of chocolate chips, or even a swirl of peanut butter. Make them your own!

Ingredient Notes and Substitutions for Sourdough Discard Brownies

Okay, let’s talk ingredients! Sometimes you’re missing something, or you just wanna switch things up. No worries, I got you covered. Here are a few notes and swaps you can make in these sourdough discard brownies – no judgment!

• Cocoa Powder: I usually use regular unsweetened cocoa, but you could totally use dark cocoa for an even richer, more intense chocolate flavor. Just be warned, it can be a little bitter, so maybe add a *touch* more sugar.
• Chocolate Chips: Oh, the possibilities! Semi-sweet is my go-to, but milk chocolate, dark chocolate, even white chocolate are all fair game. Or, for a fun twist, try chopped-up candies like pretzels or peanut butter cups – yum!
• Sourdough Discard: Look—try and use this. It’s key to the recipe’s flavor and texture. But if you absolutely *must* substitute, a dollop of plain yogurt *might* work. But don’t come crying to me if it’s not quite the same!

Storing Your Delicious Sourdough Discard Brownies

Okay, so you’ve made these amazing sourdough discard brownies, and now you’ve somehow managed to *not* eat them all in one sitting (I judge you not!). Here’s how to keep those babies fresh and delicious for as long as humanly possible. Yeah, okay, so they probably won’t last *that* long, but still!

• Room Temperature: Just pop them in an airtight container, and they’ll be good for up to 3 days. Seriously, though, they’re best on day one, if you can resist ’em!
• Freezer: Wanna save some for later? Wrap individual brownies tightly in plastic wrap, then stick them in a freezer bag. They’ll keep for up to 2 months, easy! Just let them thaw at room temperature before you devour ’em.

Frequently Asked Questions About Sourdough Discard Brownies

Got questions about sourdough discard brownies? I got answers! I’ve been baking these for ages, so I’ve heard it all. Here are some of the most common questions I get asked (and the answers you’ve been waiting for!).

Can I use fed sourdough discard for these brownies?

Okay, technically, *yes*, you can. But I really recommend using unfed discard. Fed discard is more acidic, and it *can* affect the flavor and texture of your easy sourdough discard brownies recipe. Unfed discard gives you that perfect balance of tang and fudginess we’re going for. So, resist the urge to feed your starter right before brownie time!

What if I don’t have an 8×8 inch pan?

No problem! You can use a 9×9 inch pan; just keep an eye on the baking time ’cause your brownies might be a little thinner and bake faster. You could even use a round cake pan! Just grease and flour it real good, ya know?

Can I add anything else to my sourdough discard brownies?

Oh honey, the sky’s the limit! You can throw in nuts, different kinds of chocolate chips (dark chocolate chunks are my fave!), pretzels, peanut butter swirls… Go wild! Just don’t add too much, or it could mess with the baking time.

What’s the best way to get that crackly top on my homemade sourdough discard brownies?

Ah, the crackly top! That’s what *everyone* wants, right? Well, beating the sugar and melted butter really well helps. Don’t be afraid to whisk those ingredients together like you mean it to get that beautifully crackled top— but don’t overmix once you incorporate the sourdough discard and flour!

Help! My brownies are too cakey! What did I do wrong?

Cakey brownies are usually caused by overmixing the batter or adding too much flour. Remember, gentle is key! Also, make sure you’re measuring your flour correctly – spoon it into the measuring cup lightly instead of scooping it directly from the bag. A kitchen scale helps wonders as well!

Nutritional Information Disclaimer

Okay, quick disclaimer, friends! The nutritional info I’ve provided is just an estimate. It can vary *a lot* depending on the exact ingredients you use (different brands, ya know?) and your portion sizes. So, please don’t take it as gospel! If you need super-accurate info, plug the recipe into a recipe analyzer yourself.

Enjoyed This Sourdough Discard Brownies Recipe? Leave a Comment Below!

Hey, if you tried these amazing sourdough discard brownies, I *really* wanna know what you think! Did you love ’em? Did you tweak ’em? Leave a comment below and let me know! And hey, if you’re feeling extra nice, give the recipe a rating or share it with your friends on social media! Sharing is caring, people!

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