Tasty Sourdough Discard Brownies

why make this recipe

Tasty Sourdough Discard Brownies are a delicious way to use up your sourdough starter. Instead of tossing your discard, you can create these rich and fudgy brownies. They are easy to make and perfect for satisfying your chocolate cravings. Plus, they add a unique flavor that regular brownies might lack.

how to make Tasty Sourdough Discard Brownies

Ingredients :

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

Directions :

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. In a large bowl, melt the butter and mix in the sourdough starter until well combined.
3. Add the sugar, eggs, and vanilla extract, and mix until smooth.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the chocolate chips if using.
7. Pour the batter into the prepared baking pan and spread evenly.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
9. Let cool before cutting into squares and serve.

how to serve Tasty Sourdough Discard Brownies

Serve these brownies warm with a scoop of ice cream on top or drizzle with chocolate sauce for extra indulgence. They are also great on their own with a glass of cold milk or a steaming cup of coffee.

how to store Tasty Sourdough Discard Brownies

Store any leftover brownies in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. For even longer storage, freeze the brownies in a sealed container, and they will keep for up to three months.

tips to make Tasty Sourdough Discard Brownies

• Use room temperature ingredients for better mixing.
• Don’t overmix the batter after adding the dry ingredients, as this can lead to tough brownies.
• Experiment with different types of chocolate chips, like dark chocolate or white chocolate, for varied flavors.
• For extra texture, try adding nuts or dried fruit to the batter.

variation

You can make these brownies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Additionally, you can add a pinch of espresso powder to enhance the chocolate flavor.

FAQs

1. Can I use an active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but the texture may be slightly different, and the flavors might be more pronounced.

2. How can I tell when the brownies are done?
The brownies are done when a toothpick inserted into the center comes out mostly clean, but you might still see some moist crumbs.

3. Can I make these brownies without chocolate chips?
Absolutely! You can omit the chocolate chips and still enjoy fudgy brownies. They will be delicious even without the extra chocolate.

Tasty Sourdough Discard Brownies

Delicious brownies made using sourdough starter, rich and fudgy with a unique flavor that distinguishes them from regular brownies.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 9 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Brownie Base

• 1 cup sourdough starter (discard) Use room temperature starter for better mixing.
• 1/2 cup unsalted butter Melted.
• 1 cup sugar
• 2 large eggs Room temperature.
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour Can substitute with gluten-free flour.
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup chocolate chips (optional) Use any type of chocolate chips for varied flavors.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. In a large bowl, melt the butter and mix in the sourdough starter until well combined.
3. Add the sugar, eggs, and vanilla extract, and mix until smooth.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the chocolate chips if using.
7. Pour the batter into the prepared baking pan and spread evenly.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
2. Let cool before cutting into squares and serve.

Notes

Serve warm with a scoop of ice cream or drizzle with chocolate sauce. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. For longer storage, freeze in a sealed container for up to three months.