Description
Transform tangy sourdough discard into fudgy chocolate brownies with a rich, deep flavor. These nostalgic, easy-to-make treats combine creamy textures and subtle sourdough notes for a decadent dessert.
Ingredients
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips (12 oz)
1/2 cup cocoa powder (Dutch or regular)
2 tsp vanilla extract
2 large eggs
1 egg yolk
1 cup granulated white sugar
1/2 cup brown sugar (packed)
1/2 cup sourdough discard (unfed)
1 cup all-purpose flour
1 tsp salt
Instructions
Preheat oven to 350°F (176°C)
Line a 9×9-inch baking pan with parchment paper, leaving overhang
Melt butter in saucepan over low heat
Add chocolate chips, cocoa powder, and vanilla extract, stirring until smooth
Cool slightly
In large bowl, whip eggs, egg yolk, white sugar, and brown sugar for 7–10 minutes until creamy
Mix in sourdough discard and cooled chocolate mixture until combined
Fold in flour and salt
Spread batter in prepared pan
Bake for 25–30 minutes or until toothpick inserted in center comes out with few crumbs
Let cool completely before slicing
Notes
Use room-temperature eggs for easier mixing
For halal alternatives, ensure chocolate chips are gluten-free and alcohol-free
Parchment paper ensures easy removal and prevents sticking
Store leftovers in airtight container for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American