Sourdough Discard Brownies
These Sourdough Discard Brownies are rich, fudgy, and enhanced with a subtle tang from sourdough, making them a delicious zero-waste dessert.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup sourdough discard (unfed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup unsweetened cocoa powder Use high-quality for deeper flavor
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips (optional) Can enhance chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the sourdough discard, eggs, and vanilla extract, mixing until fully combined.
Combining
- Sift in the cocoa powder, flour, salt, and baking powder. Gently stir just until combined—avoid overmixing to keep the brownies tender.
- Fold in the chocolate chips if using.
Baking
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 25–30 minutes, until the edges are set and the center is slightly fudgy.
Cooling
- Allow the brownies to cool completely in the pan before slicing.
Notes
Slightly underbake for extra fudgy brownies. Let brownies cool fully before cutting. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Brownies can also be frozen for up to 2 months.