Dessertsbiggerbolderbaking5.0
Sourdough Discarsd Brownies
My fudgiest sourdough brownies use discard for deep flavor, luxe texture, and mild tang—an easy, hour-ready treat for true chocolate lovers.
👥 9 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- microwave
📝 Preparation Steps
1
To Make the Sourdough Brownie Batter
2
Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20 cm) square baking pan with parchment paper. Set aside.
3
In a medium microwave safe bowl melt 2 cups (12 oz/340 g) of chocolate, butter and cocoa powder in the microwave for ⏱️ 60 - 90 seconds, or until melted. Whisk to bring the mix together and set aside to cool.
4
In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and a large bowl) whip the eggs, yolk, granulated sugar and brown sugar for ⏱️ 4 - 5 minutes on high speed, until thick and pale.
(12 oz/340 g) plus ⅓ cup (2 oz/57 g) chopped bittersweet chocolate2 cupslarge eggs (, at room temperature)2(8 oz/225 g) granulated sugar1 cup
5
Lower the speed to medium-low and mix in the chocolate mixture, sourdough starter, vanilla extract and salt.
(12 oz/340 g) plus ⅓ cup (2 oz/57 g) chopped bittersweet chocolate2 cups(8 oz/225 g) granulated sugar1 cupvanilla extract2 teaspoonssalt1 teaspoon
6
Lastly, add in the flour until just combined, then spread into your prepared pan. Sprinkle on the remaining ⅓ cup (2 oz/57 g) chopped chocolate.
7
To Bake the Sourdough Brownies
8
Bake for ⏱️ 35-40 minutes, or until just barely set in the center.
9
Let cool completely before cutting into 9 squares. Store in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 8 weeks.
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