These Sourdough Discard Fudgy Chocolate Brownies are rich, gooey, and oh-so-chocolatey! The best part? You get to use sourdough discard, so nothing goes to waste!
Making these brownies is a piece of cake, or should I say brownie? Just mix, pour, and bake! I love serving them warm with a scoop of ice cream on top—pure bliss! 🍦
Key Ingredients & Substitutions
Unsalted Butter: Fresh, unsalted butter is best for a creamy texture. If you’re out, use margarine or coconut oil, though that will change the flavor slightly.
Chocolate: Semi-sweet or bittersweet chocolate creates a rich taste. If you prefer, dark chocolate will work, and you can swap in milk chocolate for a sweeter result. Chocolate chips are also perfectly fine!
Sourdough Discard: The discard adds moisture and a slight tang. If you don’t have sourdough, try plain yogurt or applesauce as a substitution for a similar texture.
Flour: All-purpose flour is the standard here. Gluten-free flour can work too but make sure it’s a blend that mimics regular flour for the best results.
What’s the Best Way to Melt Chocolate Without Burning It?
Melted chocolate can be tricky if you’re not careful. To avoid a burnt mess, here’s the best method:
- Use a microwave-safe bowl and chop the chocolate into small pieces. This helps it melt evenly.
- Heat in short bursts of 20-30 seconds, stirring in between until completely melted.
- Alternatively, use the double-boiler method by placing a bowl over a pot of simmering water. Stir continuously until melted.
These methods keep the chocolate smooth and ready for mixing into your batter!
How to Make Sourdough Discard Fudgy Chocolate Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semi-sweet or bittersweet chocolate, chopped or chips
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/4 cup (60g) sourdough discard (unfed, at room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chunks (for extra fudgy texture)
- Optional: flaky sea salt for topping
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time, and then you’ll bake it for 25-30 minutes. After baking, let the brownies cool for about 30 minutes before cutting. In total, you can enjoy these fudgy brownies in about 1 hour, including prep and cooling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare an 8×8 inch (20×20 cm) square baking pan by lining it with parchment paper or greasing it lightly. This will prevent the brownies from sticking and make for easy removal.
2. Melt the Butter and Chocolate:
In a microwave-safe bowl, combine the unsalted butter and chopped chocolate. Heat in the microwave in 20-30 second intervals, stirring between each interval until the mixture is smooth and glossy. Be careful not to overheat it! Once melted, set it aside to cool slightly.
3. Mix the Sugar and Eggs:
In a medium mixing bowl, whisk together the granulated sugar and eggs until they are well combined and slightly frothy. This step helps to create a nice texture in your brownies.
4. Add Sourdough Discard and Vanilla:
To the sugar and egg mixture, add the sourdough discard and vanilla extract. Whisk until everything is smooth and combined.
5. Combine Chocolate Mixture:
Pour the cooled chocolate and butter mixture into the wet ingredients. Stir until everything is fully incorporated and looks shiny.
6. Add Dry Ingredients:
Sift together the all-purpose flour, cocoa powder, and salt into a separate bowl. Gently fold these dry ingredients into the wet chocolate mixture until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
7. Fold in Chocolate Chips (Optional):
If you’re using chocolate chips or chunks, fold them into the batter for extra richness and gooeyness.
8. Pour and Spread the Batter:
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
9. Add Toppings:
For a touch of flavor, sprinkle a pinch of flaky sea salt over the top of the batter if desired.
10. Bake the Brownies:
Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter.
11. Cool and Cut:
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This will help them set and make cutting easier.
12. Serve and Enjoy!
Once cooled, cut the brownies into squares. Serve them warm or at room temperature, and enjoy the rich, fudgy chocolate goodness with a hint of tang from the sourdough discard!
These brownies are sure to become a favorite in your home. Happy baking! 🍫
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is designed for baking to achieve a similar texture.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or unsweetened applesauce. They’ll provide moisture and a bit of tang, similar to the sourdough.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Nuts or Other Mix-ins?
Absolutely! Feel free to fold in nuts like walnuts or pecans, or even dried fruits or white chocolate chips for a fun twist. Just make sure not to overload the batter too much, so it remains fudgy!
