These Sourdough Discard Fudgy Chocolate Brownies are rich and tasty. Using sourdough discard means you waste less and create a yummy treat!
Who knew leftover sourdough could make such delightful brownies? Every bite is super fudgy, and they vanish so quickly that I barely get to enjoy them! 🍫
I love how easy it is to whip these up whenever I have sourdough discard. They make for the perfect snack or dessert, and you can even add nuts or chocolate chips for extra fun!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! It adds moisture and a slight tang. If you’re out of sourdough discard, you can substitute it with an equal amount of unsweetened applesauce or yogurt for a similar texture.
Chocolate: Use semisweet or bittersweet chocolate for depth of flavor. If you prefer a little more sweetness, milk chocolate can work too. A fun twist is to replace some chocolate with white chocolate for variation!
Butter: Unsalted butter is the best choice for control over salt levels, but if you only have salted butter, just reduce the salt in the recipe slightly. Coconut oil is a great dairy-free substitute if needed.
Flour: All-purpose flour is the base here, but you could use whole wheat flour for a heartier version. Gluten-free flour options can also work if you’re looking for gluten-free brownies. Just ensure it has a binding agent.
Chocolate Chips: While optional, they add extra chocolatey goodness. You can swap these for nuts like walnuts or pecans for a crunchy texture!
How Can I Ensure My Brownies Are Perfectly Fudgy?
The key to achieving fudgy brownies is not to overbake them! Follow these tips closely:
- Keep an eye on the baking time and check for doneness around the 30-minute mark. The center should still look a bit soft.
- A toothpick should come out with moist crumbs, not completely clean. This indicates they’re wonderfully fudgy.
- Let them cool in the pan before cutting, as they continue to set as they cool.
Trust me; timing can make all the difference between cakey and fudgy brownies!
Sourdough Discard Fudgy Chocolate Brownies
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed, room temperature)
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semisweet or bittersweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (175g) chocolate chips or chunks (optional)
- Flaky sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking time. Then, let the brownies cool for at least 30 minutes before cutting. All in all, you’re looking at a total time of around 1 hour. Perfect for treating yourself or impressing guests with minimal hassle!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Begin by preheating your oven to 350°F (175°C). While your oven heats, take an 8×8 inch baking pan and line it with parchment paper, leaving some paper hanging over the edges for easy removal later. Lightly grease the parchment to ensure the brownies don’t stick!
2. Melting the Chocolate:
Using a heatproof bowl over a pot of simmering water (this is called a double boiler), melt the unsalted butter along with the chopped chocolate. Stir it gently until everything is nice and smooth. When melted, remove it from heat and let it sit for a few minutes to cool slightly.
3. Mixing the Egg Mixture:
In another bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk them together until the mixture is smooth and glossy. This can take a minute or two, so don’t rush—getting air into it will help your brownies be fluffy!
4. Combining the Ingredients:
Pour the slightly cooled melted chocolate mixture into the egg-sugar blend, whisking to blend everything together nicely. Once combined, stir in your sourdough discard until it’s fully mixed in.
5. Preparing the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This step helps to avoid clumps and keeps your brownies nice and smooth.
6. Folding it All Together:
Carefully fold the dry ingredients into the wet ingredients using a spatula. Be gentle with this step—mix until just combined to avoid tough brownies. If you’re adding chocolate chips or chunks, fold those in now too!
7. Pouring and Baking:
Spread the brownie batter evenly into your prepared baking pan. If you like, sprinkle some flaky sea salt on top for a sweet and salty contrast. Pop them into the oven and bake for 30-35 minutes. They’re done when the edges look set, but the middle still appears slightly fudgy. A toothpick inserted should come out with a few moist crumbs!
8. Cooling and Serving:
Take the brownies out of the oven and let them cool in the pan on a wire rack. After they’ve cooled completely, use the parchment overhang to lift them out and cut them into squares. Enjoy them plain, or go all out with a scoop of ice cream or whipped cream on top!
Your fudgy chocolate brownies have now made a delicious journey from sourdough discard to a delightful treat. Enjoy every bite!
Can I Use Other Types of Sugar in This Recipe?
Absolutely! You can substitute brown sugar with coconut sugar for a more natural option, or use all granulated sugar if that’s what you have. Just keep in mind that this might change the flavor and moisture slightly.
What’s the Best Way to Store Leftover Brownies?
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to wrap them well if freezing!
Can I Make These Brownies Gluten-Free?
Yes! You can easily swap the all-purpose flour for a 1:1 gluten-free flour blend. Just be sure to check that your baking powder is gluten-free as well!
How Can I Tell When the Brownies Are Done?
The brownies are done when the edges are set, but the center still looks slightly underbaked. A toothpick inserted into the center should come out with moist crumbs but not wet batter. Baking time can vary, so keep an eye on them in the last few minutes!
