Rich Sourdough Chocolate Brownies
Indulge in the decadence of these rich sourdough chocolate brownies, where a velvety blend of melted semi-sweet chocolate and buttery goodness meets the tangy undertone of sourdough starter discard. Perfect for repurposing leftover sourdough, this recipe combines the moist, fudgy texture of a classic brownie with a uniquely tangy twist that elevates every bite. A seamless balance of granulated and brown sugars provides depth, while a touch of unsweetened cocoa powder intensifies the chocolatey flavor. Quick and easy to prepare, these brownies take just 15 minutes to mix before baking to perfection in under 30 minutes. Ideal for chocoholics and sourdough enthusiasts alike, serve these crowd-pleasers as a sophisticated snack or decadent dessert. Freshly baked or chilled, these sourdough brownies promise irresistible gooey goodness!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 120 grams Sourdough starter (discard)
- 70 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan, melt the butter over low heat. Once melted, stir in the semi-sweet chocolate chips until the mixture is smooth and fully combined. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly frothy.
Gradually mix the melted chocolate mixture into the egg mixture, whisking constantly until fully incorporated.
Add the sourdough starter discard to the wet mixture and gently stir until combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice into 12 squares and serve. Enjoy your rich sourdough chocolate brownies!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 34.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
