Homemade Sourdough Discard Brownies

Ditch the waste! Use sourdough discard for AMAZING Sourdough Brownies. Fudgy, tangy, and easy to make – these brownies are irresistible.

Turn your “waste” into a decadent treat! Sourdough discard brownies are rich, fudgy squares with a delightful tang. The sourdough starter adds a unique depth of flavor that elevates classic brownies. They’re easy to make and perfect for using up leftover starter. Enjoy the crackly top and melt-in-your-mouth texture – these brownies will surely become a new favorite!

HOW DO I MAKE MY SOURDOUGH DISCARD BROWNIES? STEP BY STEP INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.

2. Melt the butter over medium heat In a saucepan. Once it melted, remove it from the heat and let it cool slightly.

3. Whisk together the melted butter, granulated sugar, and brown sugar in a large bowl until well combined.

4. Add the eggs and vanilla extract, and whisk until smooth.

5. Stir in the sourdough starter until fully incorporated.

6. Sift the flour, cocoa powder, baking powder, and salt in a separate bowl.

7. Then add your dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

8. Fold in the chocolate chips, if using.

9. Pour and distribute the dough evenly in the prepared baking tray.

10. Then bake for 25 to 30 minutes.

11. Before cutting your brownies into squares Let the brownies cool in the pan. Enjoy!

INGREDIENTS:

• 1/2 cup sourdough starter (fed or discard)
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. Melt the butter over medium heat In a saucepan. Once it melted, remove it from the heat and let it cool slightly.
3. Whisk together the melted butter, granulated sugar, and brown sugar in a large bowl until well combined.
4. Add the eggs and vanilla extract, and whisk until smooth.
5. Stir in the sourdough starter until fully incorporated.
6. Sift the flour, cocoa powder, baking powder, and salt in a separate bowl.
7. Then add your dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
8. Fold in the chocolate chips, if using.
9. Pour and distribute the dough evenly in the prepared baking tray.
10. Then bake for 25 to 30 minutes.
11. Before cutting your brownies into squares Let the brownies cool in the pan. Enjoy!

TIPS:

• Ensure eggs are at room temperature.
• For extra tang, long ferment the dough overnight.

STORAGE:

• Keep in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or freeze for up to 3 months.