Sourdough Brownies
User Reviews
5
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Prep Time
12 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
16 servings
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Calories
266 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sourdough Brownies
Description
Sourdough Brownies use a mix of melted butter and chopped semisweet chocolate as their base, incorporating Dutch process cocoa powder for a deep chocolate flavor. Sugar and eggs are vigorously beaten before adding sourdough discard and vanilla extract, contributing to the batter's texture and slight tanginess. Flour and salt are folded in, then chocolate chips are optionally added for extra chocolate bursts. Baking in a lined 9x9-inch pan at 350°F for about 30 minutes results in brownies with a fudgy and moist crumb. The sourdough discard provides moisture and a subtle complexity without overpowering the traditional brownie flavor.
The brownies can be served as a dessert or snack and stored in an airtight container at room temperature for up to five days. Using room temperature eggs helps combine ingredients evenly, and the Dutch process cocoa helps achieve the best flavor balance in this recipe.
Ingredients
- 10 Tablespoons butter unsalted
- 4 oz semisweet chocolate chopped into small pieces, 60% or
- ½ cup Dutch process cocoa powder
- 1 ½ cups granulated sugar
- 2 egg room temperature, large
- ½ cup sourdough starter discard
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and arrange a rack to the center of the oven. Line a 9x9” square baking pan with parchment paper. Set aside.
- Combine butter and chopped chocolate in a large microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until butter and chocolate are melted and mixture is smooth (alternatively you may melt on the stovetop over a double boiler).
- Immediately add cocoa powder and stir well.
- In a separate bowl, combine sugar and eggs. Use a whisk to beat vigorously for about 2-3 minutes (or use an electric mixer on high speed for 1 minute).
- Add sourdough discard and vanilla extract and stir well.
- Drizzle melted chocolate mixture into egg mixture and stir until well-combined.
- Add flour and salt and stir until completely combined and batter is uniform.
- Stir in chocolate chips, if using.
- Spread evenly into prepared baking sheet and bake in center rack of oven for 30 minutes or until a toothpick inserted in the center comes out with moist fudgy crumbs (or clean).
- Allow brownies to cool in pan before cutting and serving.
Notes
- Dutch process cocoa powder is preferred for optimal flavor, though natural cocoa powder can be substituted.
- Store baked brownies in an airtight container at room temperature for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 266kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 84mg | 4% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 256IU | 5% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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