Fudgy Sourdough Discard Brownies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup (227 grams) unsalted butter
02 -
2 large eggs
03 -
2 large egg yolks
04 -
1/2 cup (100 grams) sourdough starter discard
05 -
1 tablespoon vanilla extract
06 -
1 tablespoon brewed coffee (optional)
→ Dry Ingredients
07 -
2 1/3 cups (450 grams) granulated sugar
08 -
1 cup (106 grams) Dutch-processed cocoa powder
09 -
1 teaspoon baking powder
10 -
1 teaspoon kosher salt
11 -
1 cup plus 1 tablespoon (130 grams) all-purpose flour
→ Mix-ins
12 -
2 cups (360 grams) semi-sweet chocolate chips
# Instructions:
01 -
Heat your oven to 350°F with the rack in the middle. Butter an 8-inch aluminum pan and line it with parchment paper. The aluminum pan is key for even baking.
02 -
Melt your butter in a medium saucepan over medium-low heat. Whisk in the sugar until it gets nice and shiny (about 2-3 minutes), then take it off the heat.
03 -
Whisk in eggs and yolks one at a time until smooth. Add cocoa, sourdough discard, vanilla, coffee if using, baking powder, and salt. Mix until well combined.
04 -
Fold in those chocolate chips until they're mostly melted, then gently fold in the flour just until everything comes together.
05 -
Pour your batter into the pan and spread it evenly. Bake for 60-75 minutes until a toothpick comes out clean. If the top starts getting too dark, cover loosely with foil.
06 -
Let the brownies cool in the pan for an hour, then move to a wire rack to finish cooling. Once completely cool, cut into 16 squares.
# Notes:
01 -
Using a food scale gives you the most accurate measurements for perfect brownies every time.
02 -
These brownies stay fresh in an airtight container for 5 days, or freeze them for up to 3 months.
03 -
If you're using a bigger pan, they'll need less time in the oven.