This recipe presents a delightful twist on traditional brownies by incorporating sourdough discard, ensuring a deliciously unique treat that’s both rich and fudgy. With gooey centers and crackly tops, these brownies are a testament to the potential of repurposing ingredients.
Instead of discarding sourdough starter, transform it into a decadent chocolate dessert that’s sure to satisfy your cravings. Easy to make and requiring only a handful of pantry staples, these brownies are a perfect balance of simplicity and indulgence.
Duration
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Key Features:
- Utilizes Sourdough Discard: Reduce food waste by repurposing sourdough discard in a delightful dessert.
- Fudgy Texture: Indulge in the ooey, gooey goodness of thick and fudgy brownies with crackly tops.
- Intense Chocolate Flavor: Experience the rich chocolatey goodness that satisfies even the most intense chocolate cravings.
- Simple Preparation: With straightforward instructions and common pantry ingredients, whipping up these brownies is a breeze.
Ingredients:
- 8 tablespoons (113 g) unsalted butter
- 12 oz. (340 g) semi-sweet chocolate chips
- One-quarter cup (40 grammes) of dutched (or ordinary) cocoa powder
- 2 teaspoons (10 g) vanilla extract
- 2 large eggs
- 1 egg yolk
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) dark brown sugar
- ½ cup (125 g) sourdough starter discard
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (5 g) salt
Instructions:
- Preheat the oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper.
- In a small saucepan over low heat, melt the butter. Stir in the cocoa powder, vanilla essence, and chocolate chips. After stirring until smooth, remove and let cool.
- Use an electric mixer to beat the eggs, brown sugar, and granulated sugar for seven to ten minutes in a sizable mixing bowl.
- In the bowl, add the chocolate mixture and the sourdough refuse. Beat on low until well blended. Add the flour and salt and stir until barely incorporated.
- Smooth the top after adding the batter to the baking dish that has been ready. Bake for 35-40 minutes.
- Allow the brownies to cool completely in the pan before removing and cutting into squares.
Storage and Serving:
To Store: Cool completely and store in an airtight container for up to 7 days at room temperature.
To Freeze: Once cooled, wrap individual brownies in plastic wrap and freeze for up to three months.
To Reheat: Thaw if frozen and microwave on high for 10-15 seconds.
Nutrition Information:
- Calories: 302kcal
- Carbohydrates: 39g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 52mg
- Sodium: 208mg
- Potassium: 178mg
- Fiber: 3g
- Sugar: 27g
- Vitamin A: 236IU
- Calcium: 24mg
- Iron: 2mg
