Description
Make rich, fudgy brownies using your sourdough discard. This recipe is easy, uses simple ingredients, and is a great way to use up extra discard.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 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 (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, combine the melted butter, sugar, cocoa powder, and salt. Mix well.
- Stir in the vanilla extract, then add the eggs one at a time, mixing until each is fully incorporated.
- Add the flour and sourdough discard to the bowl. Mix until just combined; do not overmix.
- Fold in the chocolate chips, if using.
- 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 moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For a fudgier brownie, slightly underbake them.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- You can use different types of chocolate chips, such as dark chocolate or white chocolate.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg