Sourdough Brownies
Rich, and fudgy, these sourdough brownies are the perfect way to use a sourdough discard. Packed with deep chocolate flavor and a crackly top, they’re irresistibly gooey and delicious!
Ingredients
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough discard (100% hydration)
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup all-purpose flour
- ½ cup chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla, beating until the mixture is light and slightly thickened (about 1–2 minutes).
- Stir in the sourdough discard until fully combined.
- Sift in cocoa powder, salt, and baking powder. Mix until just incorporated.
- Fold in the flour gently, being careful not to overmix.
- Stir in the chocolate chips or chunks.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan before cutting into 10 squares.
Notes
For extra fudgy brownies, slightly underbake them (remove at 30 minutes).
For a more pronounced sourdough tang, let the batter rest for 20–30 minutes before baking.
Storage: Keep in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.