Easy Sourdough Discard Brownie Recipe
In our journey to reduce food waste and savor the delicious flavors of sourdough, we’ve uncovered a hidden gem: Sourdough Discard Brownie. These chewy, rich chocolate brownies not only satisfy your sweet tooth but also help you make the most of your sourdough discard, making this recipe an eco-friendly and budget-friendly delight. Sourdough discard recipes area great way to utilize the excess discard from either making a sourdough starter from scratch, or simply when you have excess from your starter. In this article, I’ll guide you through the process of creating these mouthwatering treats!
Sourdough Discard Brownies
Equipment
- Stand Mixer whisk, paddle attachment
- Cast Iron Pan or similar
Ingredients
- 8 tablespoons butter
- 10 oz semi sweet chocolate chips
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs + 1 egg yolk
- 3/4 cup cane sugar
- 1/2 cup brown sugar
- 1/2 cup sourdough discard
- 1 cup all-purpose flour
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
- In a cast iron pan on low, melt the butter and semi-sweet chocolate chips together, stirring until smooth.8 tablespoons butter, 10 oz semi sweet chocolate chips
- Add the cocoa powder and vanilla extract to the melted chocolate mixture, stirring until well combined.1/2 cup cocoa powder, 2 teaspoons vanilla extract
- In a stand mixer with the whisk attachment, whisk together the eggs and egg yolk, cane sugar, brown sugar, and sourdough discard for 8 minutes.2 large eggs + 1 egg yolk, 3/4 cup cane sugar, 1/2 cup brown sugar, 1/2 cup sourdough discard
- Use the paddle attachment and add the chocolate mixture into the egg mixture and mix on low until fully incorporated.
- Gradually add the all-purpose flour and a pinch of salt, mixing until the batter is smooth.1 cup all-purpose flour, pinch of salt
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
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Why Make Sourdough Discard Brownie
There are many reasons why you should use your sourdough discard to make these delicious brownies, in case you need an excuse to make brownies.
- Utilizing Sourdough Discard: Many avid sourdough bakers can relate to the guilt of discarding excess sourdough starter during the feeding process. Sourdough discard often ends up in the trash because people are unsure what to do with it. By incorporating sourdough discard into your brownie recipe, you’re giving this leftover starter a new purpose. This not only minimizes food waste but also adds a unique and complex flavor to your brownies.
- Cost-Efficient Baking: Baking from scratch is often more cost-effective than purchasing pre-packaged baked goods. When you utilize sourdough discard in your brownies, you’re making the most of the ingredients you already have on hand. This means you’re saving money by using what might otherwise go to waste, and you’re less likely to buy commercial baked goods, which can be pricey.
- Complexity of Flavor: Sourdough discard is a treasure trove of unique flavors, developed during the fermentation process. By introducing it into your brownie recipe, you infuse your brownies with an intriguing depth of taste that goes beyond the typical chocolatey sweetness. The subtle tanginess from the sourdough discard complements the richness of the chocolate, creating a more complex and satisfying flavor profile.
- Moisture and Chewiness: One of the key attributes of a great brownie is its texture – moist, fudgy, and chewy. Sourdough discard contributes to the moisture content, making the brownies exceptionally moist without being overly dense. This results in a soft and gooey interior that’s balanced with a slightly crispy top, offering the best of both worlds for brownie enthusiasts.
- Natural Leavening Agent: Sourdough discard also functions as a natural leavening agent. It helps the brownies rise and attain a lighter texture without the need for excessive baking powder or baking soda. This contributes to the brownies’ desirable structure, leaving them neither too cakey nor too flat.
You Will Need
Before we dive into the recipe, let’s break down the essential ingredients and understand why they’re crucial in creating the perfect brownie.
- 8 tablespoons of butter: Adds richness and moisture to the brownies. Salted butter is best but if you use unsalted you’ll want to increase the salt content.
- 10 oz semi-sweet chocolate chips: Provides the foundation for the brownies’ deep chocolate flavor.
- 1/2 cup cocoa powder: Enhances the chocolate intensity and contributes to the brownies’ chewy texture.
- 2 teaspoons vanilla extract: Infuses a delightful aroma and depth of flavor.
- 2 large eggs + 1 egg yolk: Contribute to the brownies’ fudgy texture.
- 3/4 cup cane sugar and 1/2 cup brown sugar: Sweetens the brownies while creating a delightful contrast between the molasses flavor of brown sugar and the clean sweetness of cane sugar.
- 1/2 cup sourdough discard: Adds complexity and depth of flavor to the brownies while reducing food waste.
- 1 cup all-purpose flour: Provides structure and a bit of chewiness to the brownies.
- Pinch of salt: Balances the sweetness and enhances the chocolate flavor.
Recommended Equipment
To make this recipe easier, consider investing in the following equipment:
- Square baking pan (9×9 inches)
- Parchment paper
- Stand Mixer
- Wire rack for cooling
More Discard Recipes
Sourdough Discard Brownies
Equipment
- Stand Mixer whisk, paddle attachment
- Cast Iron Pan or similar
Ingredients
- 8 tablespoons butter
- 10 oz semi sweet chocolate chips
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs + 1 egg yolk
- 3/4 cup cane sugar
- 1/2 cup brown sugar
- 1/2 cup sourdough discard
- 1 cup all-purpose flour
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
- In a cast iron pan on low, melt the butter and semi-sweet chocolate chips together, stirring until smooth.8 tablespoons butter, 10 oz semi sweet chocolate chips
- Add the cocoa powder and vanilla extract to the melted chocolate mixture, stirring until well combined.1/2 cup cocoa powder, 2 teaspoons vanilla extract
- In a stand mixer with the whisk attachment, whisk together the eggs and egg yolk, cane sugar, brown sugar, and sourdough discard for 8 minutes.2 large eggs + 1 egg yolk, 3/4 cup cane sugar, 1/2 cup brown sugar, 1/2 cup sourdough discard
- Use the paddle attachment and add the chocolate mixture into the egg mixture and mix on low until fully incorporated.
- Gradually add the all-purpose flour and a pinch of salt, mixing until the batter is smooth.1 cup all-purpose flour, pinch of salt
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Storing Your Sourdough Discard Brownies
To maximize the lifespan of your Sourdough Discard Brownies:
- On the Counter: Store brownies in an airtight container at room temperature for up to 7 days.
- In the Freezer: Wrap individual brownies in plastic wrap and store them in an airtight container in the freezer for up to 3 months.
- Reheating: To enjoy that fresh-out-of-the-oven goodness, simply microwave a brownie for a few seconds or warm it in a preheated oven at 350°F for 5-10 minutes.
Sourdough Discard Brownies are a delightful and sustainable way to enjoy a classic treat while reducing food waste. By incorporating your sourdough discard, you’ll savor the added depth of flavor and help save the environment one brownie at a time. With these easy-to-follow instructions and tips on storage and equipment, you’ll be well on your way to becoming a brownie-making pro. Enjoy your brownies and relish the knowledge that you’ve contributed to a more sustainable kitchen!
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Your recipe does not print well as far as format goes. There is a giant add at the top of the printed version and ads on the sides and it just looks messy. I like to print recipes and keep the ones I like in a 3 ring binder and page protectors. This one unfortunately wont make it into my binder strictly because the formatting is terrible.
Oh my I didn’t even notice that ads were popping up there! I’ll look into getting that fixed. Thanks for letting me know
Absolutely AMAZING such a rich flavor definitely not your average brownie flavor!!!
Came out great! Made them 2 nights in a row. Thank you.
Soooo good and easy!
SOOOOOO GOOOD!!!!
Absolutely loved these brownies! I think next time, I will bake in a 9×13 for thinner ones, though; they are super rich! Thanks so much for the recipe!!
Glad you loved them Dani!
My batter isn’t “pourable” and feels like I’m missing some liquid somewhere. I double checked and I followed all measurements and ingredients. I’m gonna bake them so we’ll see what happens. LOL
The batter will be on the thicker side after everything is mixed, this is what makes them so fudgy. 🤤
Same! It was like cookie dough thick, right? Not just a thick liquid, but almost a solid! They baked ok but it didn’t seem right.
Do the eggs need to be room temp?
It doesn’t really matter. They get quite a beating before being added to the butter so they warm up enough to not cause any issues
Thick rich chocolaty and fudgy. Even better the next day!! 🍫
Can you make these in a muffin tin?
I don’t see why not! You’ll just have to adjust the time