If you’re a sourdough baker, you know the struggle of dealing with leftover sourdough discard. Instead of tossing it out, you can turn that tangy leftover starter into something delicious, like Sourdough Brownies!
These brownies are everything you want: fudgy, rich, and just the right amount of tang, speaking of rich and delightful tang, I recommend trying my Cheesecake Brownies!
Whether you’re a seasoned baker or just starting, this recipe will show you how to make the best sourdough brownies while making use of your discard.
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In this guide, you’ll learn everything you need to know to bake these incredible brownies. From why they work so well with sourdough discard, to the step-by-step instructions and pro tips I recommend, this article will cover it all. Ready to get baking? Let’s dive in!
Why Make Sourdough Brownies?
If you’ve been baking sourdough bread for any amount of time, you’ve probably wondered what to do with all the extra sourdough starter you have left over.
While many opt to toss it, there’s a much better and tastier solution: Sourdough Brownies!
Using sourdough discard in desserts, particularly brownies, is a clever way to avoid food waste and create something completely unique.
But why exactly should you choose sourdough discard for your brownies? Here’s why:
No More Waste: Instead of tossing your sourdough discard, you’re giving it new life in a sweet treat.
Extra Moisture: The sourdough starter adds moisture to the batter, which helps achieve that perfect fudgy texture in your brownies.
A Unique Flavor: The mild tang of sourdough adds complexity to the chocolate flavor, making your brownies taste richer and more sophisticated.
A Healthier Option: While not exactly “healthy,” sourdough discard is fermented, which means it contains beneficial bacteria and can be easier to digest than traditional flour-based recipes.
If you’re still not sure, think of it this way: sourdough brownies are the perfect balance of tangy and sweet, offering a flavor profile that’s much more exciting than your regular brownies.
What Makes These Brownies the Best?
Fudgy Texture (Not Cake-like)
One of the best things about these sourdough brownies is their fudgy texture. Many brownie recipes end up too cakey, but not this one. The sourdough discard adds moisture that gives the brownies that perfect melt-in-your-mouth consistency. No dry, crumbly brownies here!
Rich, Deep Chocolate Flavor
These brownies are not shy about their chocolate flavor. By using dark chocolate and cocoa powder, you get that bold, rich flavor that is essential for a great brownie. Plus, the sourdough discard enhances the chocolate by adding a touch of tanginess.
Easy to Make
This recipe keeps things simple, skipping complicated techniques and hard-to-find ingredient. You can whip up a batch of these brownies with just a few common pantry staples.
Flexibility
This recipe is wonderfully adaptable, inviting you to add your own flair and create something truly one-of-a-kind. Whether your sourdough discard is active or inactive, this recipe will work perfectly. You can adjust the level of tanginess depending on the hydration of your starter, so you can customize the flavor to your liking.
Ingredients You’ll Need for Sourdough Brownies
Before we dive into the baking process, let’s take a look at the key ingredients that make these sourdough brownies so special.
- Sourdough Discard: The star ingredient in this recipe is, of course, the sourdough discard, it brings moisture, a gentle tang, and a nuanced depth that elevates the chocolate’s richness.
- Butter: Butter is the heart of any brownie recipe. It adds richness and helps create that smooth, fudgy texture that everyone loves. Be sure to use unsalted butter to have better control over the salt content in your brownies.
- Dark Chocolate: I highly recommend using dark chocolate, because it gives these brownies their deep, rich flavor. Aim for at least 60% cocoa content to get that perfect balance of sweetness and bitterness. You can use chocolate bars that you chop up (like I did), or chocolate chips for convenience.
- Cocoa Powder: is an essential ingredient that intensifies the chocolate flavor. It also helps give the brownies a nice, dark color. Be sure to use high-quality cocoa powder for the best results.
- Sugar: is needed to sweeten the brownies and help achieve that signature crust on top. The combination of granulated sugar and brown sugar works wonders for flavor and texture.
- Eggs: for structure and binding. They help the brownies hold their shape while still being fudgy and soft.
- Flour: provides the necessary structure for the brownies. For ideal texture and structure, stick with all-purpose flour. Too much flour will make the brownies dry, while too little can make them too gooey, so be sure to measure properly.
- Vanilla Extract: adds a warm, aromatic flavor that complements the chocolate and sourdough.
Note: this is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to the recipe card!
Step-by-Step Instructions
Now that you know your ingredients, it’s time to start baking! Follow these simple steps to create the best sourdough brownies.
Preheat the Oven and Prepare Your Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent the brownies from sticking.
Melt the Butter and Chocolate
Take a heatproof bowl, gently melt the butter and your favorite dark chocolate together, creating a rich, velvety base. Stir frequently and use low heat to prevent the chocolate from scorching, ensuring a smooth, glossy mixture that blends perfectly without burning.
Mix Wet Ingredients
Now I want you to take a bowl and start whisking (gently) together the sugar, eggs, and sourdough discard until fully combined. Don’t forget to make sure the mixture is looking smooth and well-mixed. Add the vanilla extract for extra flavor.
Incorporate Dry Ingredients
Now, go ahead and add the melted chocolate butter mixture to the wet ingredients, and give it a gentle mix. Afterward, sift the flour, cocoa powder, and salt into the mixture for a smooth, even blend. Be careful not to overmix, as it can impact the texture and consistency of your brownies.
Bake the Brownies
Place the brownie batter into the prepared pan, then use a spatula to spread it evenly for a smooth layer, go ahead and start Baking your brownies for around 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs, which is a sure sign of that rich, fudgy texture we’re aiming for.
If you want more fudgier brownies, try baking them for a few minutes less than the suggested time.
Let the Brownies Cool
Yes! always let the brownies cool a little in the pan before slicing them. This helps them set perfectly and guarantees clean, neat slices.
Enjoy your fudgy sourdough brownies!
Pro Tips for Perfect Sourdough Brownies
- Add a Pinch of Sea Salt on Top: For an extra flavor boost, sprinkle a pinch of flaky sea salt on top of the brownies just before baking. The salt enhances the chocolate flavor and gives the brownies a sophisticated, sweet-salty contrast.
- Always try to use Quality Chocolate for the Best Flavor: The type of chocolate you use makes a big difference. Opt for high quality dark chocolate. that’s because it enhances the complexity and depth of the flavor.
- Adjust the Tang: If you prefer a more pronounced tang, use an active sourdough starter with a higher hydration level.
- Use Brown Sugar for Extra Moisture and Flavor: For a deeper, richer flavor and extra moisture, substitute some of the granulated sugar with brown sugar. Brown sugar adds a slight molasses flavor and helps keep the brownies extra soft and fudgy.
Creative Variations of Sourdough Brownies to Try
While this recipe is already delicious on its own, you can always play around with different variations to make these sourdough brownies your own. Here are a few creative twists you can try to add a personal touch:
Espresso-Infused Brownies
If you’re a coffee lover, adding a tablespoon of instant espresso powder to the batter can enhance the chocolate flavor and give your brownies a subtle, deep coffee undertone. It’s the perfect pairing with dark chocolate!
Swirl in Nut Butter
For an extra creamy texture and a nutty flavor, swirl in your favorite nut butter (like peanut butter, almond butter, or hazelnut spread) into the brownie batter before baking.
Gluten-Free Sourdough Brownies
For a gluten-free alternative, swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the ingredients in the blend to ensure it’s suitable for brownies. Keep in mind, the texture might change a bit, but the taste will still be irresistibly good!
FAQ About Sourdough Brownies
Is it okay to use active sourdough starter instead of sourdough discard?
Yes, you can. Active sourdough starter will still work, but the flavor may be slightly less tangy than when using discard. It’s perfect if you have extra starter on hand that needs to be used up.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with buttermilk or yogurt. However, the signature sourdough flavor won’t be present.
How Do I Store These Brownies?
Keep your brownies stored in an airtight container at room temperature to maintain their freshness and flavor for up to three days. If you want to keep them longer, they freeze well for up to 2 months.
Conclusion
There you have it, the ultimate sourdough brownies recipe, perfect for using up your discard. These brownies are rich, fudgy, and have the perfect mix of chocolate and a hint of tangy sourdough. You’ll never think of sourdough discard the same way again!
So next time you have sourdough discard in your kitchen, don’t toss it. Use it to make the best brownies you’ve ever tasted. Happy baking and enjoy every bite.
Did you try making this recipe? It will make me so HAPPY if you rate it and share your thoughts in the comments section below!
Thank you
The Best Sourdough Brownies: Perfect for Discard
If you’re a sourdough baker, you know the struggle of dealing with leftover sourdough discard. Instead of tossing it out, you can turn that tangy leftover starter into something delicious, like sourdough brownies!
Ingredients
- ½ cup sourdough discard
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 1 cup dark chocolate
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 3 large eggs (Room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it to prevent the brownies from sticking.
- Take a heatproof bowl, gently melt the butter and your favorite dark chocolate together, creating a rich, velvety base. Stir frequently and use low heat to prevent the chocolate from scorching, ensuring a smooth, glossy mixture that blends perfectly without burning.
- Now I want you to take a bowl and start whisking (gently) together the sugar, eggs, and sourdough discard until fully combined. Add the vanilla extract for extra flavor.
- Now, go ahead and add the melted chocolate butter mixture to the wet ingredients, and give it a gentle mix. Afterward, sift the flour, cocoa powder, and salt into the mixture for a smooth, even blend.
- Place the brownie batter into the prepared pan, then use a spatula to spread it evenly for a smooth layer, go ahead and start Baking your brownies for around 30 minutes,or until a toothpick inserted into the center comes out with just a few moist crumbs, which is a sure sign of that rich, fudgy texture we’re aiming for.
- When the brownies are baked perfectly, give them a little rest for about 10 minutes, so you can get neat and clean slices when you start cutting them. Enjoy!
Notes
- For a gluten-free alternative, swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the ingredients in the blend to ensure its suitable for brownies.
- Always try to use Quality Chocolate for the Best Flavor: The type of chocolate you use makes a big difference. Opt for high quality dark chocolate. That's because it enhances the complexity and depth of the flavor.
- If you prefer a more pronounced tang, use an active sourdough starter with a higher hydration level.
Nutrition Information:
Amount Per Serving:Calories: 290Total Fat: 17gSaturated Fat: 10gCholesterol: 75mgSodium: 210mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 4g
