These fudgy chocolate brownies are a real treat! Made with sourdough discard, they bring a rich texture and a hint of tang that makes them unique and delicious.
Honestly, who knew sourdough could be this fun? I love how easy they are to whip up—just mix, bake, and enjoy a gooey brownie. Perfect for chocolate lovers like me! 🍫
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt in your brownies. You can substitute it with coconut oil or vegan butter for a dairy-free version!
Chocolate: I love using bittersweet chocolate for a rich flavor. If you don’t have any, semi-sweet or even milk chocolate can work. Chocolate chips are an easy option too!
Sourdough Discard: This is the star of the recipe! It adds a nice tang. If you’re out, you can replace it with plain yogurt or applesauce in the same amount, but the flavor will differ a bit.
Sugars: Instead of brown sugar, you can use all granulated sugar. Some like to mix in a bit of maple syrup for a deeper taste.
Cocoa Powder: Dutch-process cocoa gives a smoother taste, but regular unsweetened cocoa is perfectly fine. Just be sure to sift it with the dry ingredients!
How Do I Fold Ingredients Without Overmixing?
Folding ingredients is key to keeping your brownies soft and fudgy. Here’s how to do it right:
- Use a rubber spatula or large spoon to gently cut into the batter from the side of the bowl.
- Lift the batter from the bottom and fold it over the top, rotating the bowl as you go.
- Keep folding until no large flour streaks remain. It’s okay if there are a few lumps!
Take your time with this step. Overmixing can lead to dense brownies, and we want them deliciously fudgy!
Sourdough Discard Fudgy Chocolate Brownies
Ingredients You’ll Need:
- 1/2 cup unsalted butter (1 stick)
- 8 oz bittersweet or semisweet chocolate, chopped (or chocolate chips)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard (unfed, at room temperature)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: 1/2 cup chocolate chips or chunks for extra melty chocolate
- Flaky sea salt for sprinkling on top
How Much Time Will You Need?
The total time for this recipe is about 45-50 minutes. This includes 10-15 minutes of prep time and 25-30 minutes of baking time. Once baked, allow the brownies to cool completely before cutting into squares. Trust me, the wait is so worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring to leave some overhang on the sides. This makes it super easy to lift out the brownies later. Lightly grease the parchment paper to avoid any sticking.
2. Melt the Butter and Chocolate:
In a microwave-safe bowl or over a double boiler, melt the butter and chocolate together until smooth. Stir everything to combine, then let it cool slightly to avoid cooking the eggs when added.
3. Mix the Sugars, Eggs, and Vanilla:
In a large mixing bowl, use a whisk to combine the granulated sugar, brown sugar, eggs, and vanilla extract. You want this mixture to be smooth and slightly thickened—this step really builds flavor!
4. Add the Sourdough Discard:
Next, add the sourdough discard to your sugar and egg mixture. Whisk until just combined—no need to overdo it!
5. Combine the Chocolate Mixture:
Pour the melted chocolate and butter mixture into the bowl and stir until it’s fully mixed in. You should have a lovely, glossy mixture at this point.
6. Sift and Mix the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. This step helps to avoid lumps and ensures even mixing. Now, gently fold these dry ingredients into your wet mixture until there are no large streaks remaining. Be cautious not to overmix, as this will affect the texture of your brownies.
7. Add Extra Chocolate (Optional):
If you want ridiculously gooey brownies, fold in the optional chocolate chips or chunks. They add an extra layer of chocolate goodness!
8. Bake the Brownies:
Scrape the batter into your prepared pan, smoothing the top with a spatula. Sprinkle a few flakes of sea salt on top to elevate the chocolate flavor. Now, pop them in the oven and bake for 25-30 minutes. The edges should be set, and a toothpick inserted near the center should come out with a few moist crumbs, but not wet batter.
9. Cool and Serve:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift them out. Cut into squares and serve. Enjoy your rich, fudgy, sourdough-infused chocolate brownies!
These brownies will have a decadent chocolate flavor with a chewy, fudgy texture, and that special tang from the sourdough discard—absolutely irresistible!
Can I Use Different Types of Chocolate?
Absolutely! While bittersweet chocolate gives the best flavor, you can use semi-sweet or even milk chocolate if you prefer a sweeter brownie. Just make sure to adjust your sugar levels accordingly, especially with milk chocolate.
What If I Don’t Have Sourdough Discard?
If you’re short on sourdough discard, you can substitute it with plain yogurt or applesauce in the same amount. The flavor will differ slightly, but it will still produce moist brownies!
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 2 months. Just make sure they’re well wrapped to prevent freezer burn!
Can I Make These Brownies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 ratio blend, and your brownies will be just as fudgy and delicious!
