Description
Delicious brownies made with sourdough starter discard, combining rich chocolate and a hint of tanginess for a unique flavor experience.
Ingredients
- 1 cup (227 grams, 2 sticks) unsalted butter
- 2 ⅓ cups (450 grams) granulated sugar
- 2 large (100 grams) eggs
- 2 large (36 grams) egg yolks
- 1 cup (106 grams) Dutch-processed cocoa
- ½ cup (100 grams) sourdough starter discard
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee (optional)
- 1 teaspoon baking powder
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- 2 cups (340 grams) semi-sweet chocolate chips
- 1 cup + 1 tablespoon (130 grams) all-purpose flour
Instructions
- Preheat the oven to 350°F and position a rack in the middle of the oven.
- Butter and line an 8-inch aluminum square baking pan with parchment paper.
- In a medium saucepan, melt the butter over medium-low heat.
- Once the butter has melted, add the granulated sugar and whisk for 2-3 minutes until well combined and shiny.
- Remove the saucepan from the heat, and whisk in the eggs and egg yolks one at a time until smooth.
- Add the cocoa powder, sourdough discard, vanilla extract, coffee (if using), baking powder, and salt. Mix until well combined.
- Fold in the chocolate chips until they’re mostly melted.
- Gently fold in the all-purpose flour until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the pan for 1 hour before removing them, then finish cooling on a wire rack.
- Once fully cooled, slice into 16 squares and serve.
Notes
For a special twist, turn these brownies into a sundae with a scoop of sourdough ice cream.
