Sourdough discard brownies are a great way to use up that extra sourdough starter you might have! The sourdough adds a little extra tang to the flavor and makes the brownies super moist. Here’s a simple recipe you can try:
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sugar (granulated or a mix of granulated and brown)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sourdough starter discard (room temperature)
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- Mix wet ingredients: In a medium bowl, whisk together the melted butter, sugar, egg, vanilla extract, and sourdough starter discard until well combined.
- Combine dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix.
- Optional chocolate chips: If you’re using chocolate chips, fold them into the batter now.
- Bake: Pour the batter into the prepared pan and smooth it out. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool: Allow the brownies to cool in the pan before cutting them into squares.
Enjoy the perfect balance of tangy sourdough flavor and chocolatey goodness! Do you usually use sourdough discard for baking, or is this a new experiment?