Turn your sourdough discard into delicious chocolaty sourdough brownies. They have a wonderful texture and great depth of flavor.
I will be honest for a second. I love the idea of making sourdough bread.
The videos make it look so enticing and the bread is so good. However, it just seems like such a process with all of the stretches, and folds, and waiting.
So, I keep my sourdough starter alive but never actually make boules of bread. Maybe someday, but today still isn’t the day.
Don’t worry, though. That start still gets used for all kinds of fun sourdough recipes.
It’s just that I tend to make more recipes with the discard than with the starter itself. We love making sourdough pizza crust and I have a whole collection of sourdough muffins that we love. (Delicious sourdough chocolate chip muffins anyone?)
So bits of the starter frequently make appearances and breakfast and dinner. There is no reason it can’t be enjoyed for dessert as well.
These brownies are an excellent option. So are sourdough chocolate chip cookie bars if you are in the mood for something different.
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This brownie recipe is super simple to make. It has big chocolate flavor from melted chocolate, chocolate chips, and cocoa powder.
It has the rich fudgy brownie texture you want in a good brownie and just a bit of sourdough undertones.
You can make them pretty quickly or you can assemble the batter a day ahead of time and let it ferment in the refrigerator overnight.
Either way you will end up with a fabulous treat. Serve them plain or top with a scoop of vanilla ice cream and a drizzle of hot fudge for the best sundae you’ve ever had.
Storage
Brownies can be stored in an airtight container at room temperature for several days. Stick them in the freezer for longer storage, up to three months.
Sourdough Brownies
Ingredients
- 1 cup chocolate chips
- 1 cup unsalted butter
- 1½ cups granulated sugar
- 1 cup light brown sugar packed
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons kosher salt
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
- 1 cup chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350℉ and grease a 9×13-inh pan or line it with parchment paper.
- In a medium microwave safe bowl, melt the chocolate chips and butter in 30 second increments on high heat. Stir between each trip to the microwave until both the butter and chocolate are melted.1 cup chocolate chips, 1 cup unsalted butter
- Stir the sugar into the melted chocolate until smooth. Set aside to cool.1½ cups granulated sugar, 1 cup light brown sugar
- In a separate bowl, stir together the flour, salt, and cocoa powder.1 cup all-purpose flour, ¾ cup cocoa powder, 2 teaspoons kosher salt
- When the chocolate mixture has cooled to lukewarm, stir in the eggs and vanilla.5 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the bowl and stir to just incorporate. Then stir in the discard until the batter is uniform.1 cup sourdough discard
- Fold in the chocolate chips, then spread the batter in the prepared pan.1 cup chocolate chips or chopped chocolate
- Baked or about 40 minutes or until done to your liking.
- Allow to cool completely before cutting and enjoying.
Notes
Video
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Recipe adapted from Karen’s Kitchen Stories
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This was great. I’m not sure if you have made sourdough bread yet but you can just use your starter straight from fridge without having to feed it before hand. I never make boules only sandwich bread using the tangzhong method to make it softer and a sprinkle of ginger to keep mold at bay which you can’t taste. I make 2-4 loaves a week.
That’s awesome! I will have to find a recipe and give it a try.