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Easy Sourdough Discard Brownies Recipe

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4 from 8 reviews

These Easy Sourdough Discard Brownies are a rich and chewy treat that cleverly uses sourdough starter discard to add depth of flavor and moist texture. With a luscious chocolate blend made from semi-sweet chocolate chips, butter, cocoa powder, and vanilla, combined with a perfectly balanced wet and dry ingredient mix, these brownies bake to a fudgy perfection. Whether you’re looking to reduce waste or simply enjoy a delicious dessert, these brownies are simple to make and satisfyingly decadent.

Ingredients

Chocolate Blend

  • 2 tsp vanilla essence (pure vanilla extract recommended)
  • 12 oz semi-sweet chocolate chips (or dark chocolate for less sweetness)
  • 1/2 cup unsalted butter (preferably Kerrygold)
  • 1/2 cup cocoa powder

Wet Ingredients

  • 1/2 cup sourdough starter discard (active or unfed works well)
  • 1/2 cup packed brown sugar
  • 1 cup white sugar
  • 1 egg yolk
  • 2 large eggs

Dry Ingredients

  • 1 cup plain flour
  • 1 tsp salt

Instructions

  1. Prepare the Baking Dish and Oven: Preheat your oven to 350°F (176°C). Line a 9″x9″ baking dish with parchment paper, covering the bottom and sides completely to prevent sticking and allow easy removal of the brownies after baking.
  2. Melt the Chocolate Mixture: In a small saucepan over low heat, melt 1/2 cup unsalted butter. Add 1 1/2 cups semi-sweet chocolate chips, 1/2 cup cocoa powder, and 2 teaspoons vanilla essence. Stir continuously until the chocolate chips are fully melted and the mixture is smooth. Remove from heat and set aside to cool slightly.
  3. Prepare the Batter: In a large mixing bowl, beat 2 large eggs, 1 egg yolk, 1/2 cup brown sugar, and 1 cup white sugar with an electric mixer for 7-10 minutes until the mixture becomes light and creamy. Add 1/2 cup sourdough discard and the cooled chocolate mixture, then beat on low speed until well combined. Gently fold in 1 cup plain flour and 1 tsp salt using a spatula just until incorporated. The batter will be thick.
  4. Pour and Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  5. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, lift the brownies out using the parchment paper, transfer to a cutting board, and slice into squares. Enjoy your rich and chewy brownies!

Notes

  • Using pure vanilla extract enhances the flavor over artificial vanilla essence.
  • Make sure not to overmix the flour to keep brownies tender.
  • Baking time can vary slightly depending on your oven; check with a toothpick starting at 35 minutes.
  • The sourdough discard can be active or unfed starter – both work well.
  • For fudgier brownies, slightly underbake and allow to cool fully.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://flavorspath.com/easy-sourdough-discard-brownies-recipe/