Fudgy Sourdough Brownies
These sourdough brownies are ultra-fudgy with a perfect crackly top and gooey center. A delicious and clever way to use sourdough discard.
Equipment
- Mixing bowls
- - Hand/stand mixer
- Saucepan
- - 9"x9" baking pan
- Parchment paper
Ingredients
- - 8 tbsp 113g unsalted butter
- - 12 oz 340g semi-sweet chocolate chips
- - ½ cup 40g Dutch-process cocoa powder *(or regular)*
- - 2 tsp vanilla extract
- - 2 large eggs + 1 egg yolk
- - 1 cup 200g granulated sugar
- - ½ cup 110g dark brown sugar
- - ½ cup 125g sourdough starter discard
- - 1 cup 120g all-purpose flour
- - 1 tsp 5g salt
Instructions
- Preheat oven to 350°F. Line a 9"x9" pan with parchment paper.
- Melt butter in saucepan. Stir in chocolate chips, cocoa, and vanilla until smooth. Cool slightly.
- Beat eggs, egg yolk, and both sugars for 7–10 minutes until fluffy.
- Add sourdough discard and chocolate mixture. Mix on low.
- Fold in flour and salt gently until just combined.
- Pour into pan and smooth top. Bake for 35–40 minutes.
- Cool completely before slicing.
Notes
- Beat eggs and sugar thoroughly for that classic brownie crust.
- Brown sugar adds richness; all-white sugar works too.
- Don't overbake—they finish setting as they cool.
- Brown sugar adds richness; all-white sugar works too.
- Don't overbake—they finish setting as they cool.