Description
These sourdough discard brownies maintain a rich, chocolatey flavor, enhanced by the unique tang of sourdough, making for a delightful dessert that reduces waste.
Ingredients
- 1 cup sourdough starter (discard)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a large bowl, mix the melted butter and sugar until combined.
- Add the eggs and vanilla extract; mix until smooth.
- Stir in the sourdough starter until fully incorporated.
- In another bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- If using, fold in the chocolate chips.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Notes
For added flavor, infuse melted butter with a pinch of espresso powder. Store brownies in an airtight container for up to 5 days or freeze for up to 3 months.