Don’t throw out that sourdough discard! These sourdough discard brownies are rich, fudgy, and have the perfect crackly top. The sourdough adds extra flavor that makes this recipe a crowd favorite.
Adding sourdough discard to your brownies is not only a great way to use something you might otherwise throw out, the subtle tanginess it adds to these brownies is absolutely incredible. These are definitely not your mama’s brownies! They are fudgy, tangy, and full of flavor.
Not only does the sourdough add richness to the chocolate, it also is full of healthy probiotics that help your body digest. It’s also full of fiber, vitamins, omega-3 fatty acids, and enzymes.
Sourdough discard is what you remove from your starter and usually discard (hence the term) before you feed the remaining sourdough starter. The starter is what you use to make bread, but the discard can also be used in a ton of different ways.
As long as the discard doesn’t have a weird smell, yes! However, I recommend you don’t use the discard from your starter for the first week since it’s possible the natural bacteria can be unsafe. Once that first week is over, you should be good to go!
You just fold it in! Just kidding… When you “fold” in baking, it just means to mix gently, usually with a whisk or rubber spatula. You typically do this when you’re mixing two fluffy or light ingredients, or one light one with a heavier one. This methods helps keep any light mixtures don’t lose any air when mixing.
Whipping the eggs will help ensure they have a meringue-like crackle on top. Also making sure your eggs and sugar are well combined.
How To Make These Delicious Sourdough Discard Brownies
Start by preheating your oven and lightly greasing a baking dish or lining one with parchment paper. I use a 9″x9″ baking dish for fudgier brownies, but you can use 9″x13″ for chewier brownies.
Melt all the butter in a saucepan over low heat. Once it’s melted, add the dark and milk chocolate, cocoa powder, and vanilla. Stir until everything is melted and well combined. Take it off the heat and let it cool.
This next step is super important for that gorgeous, crispy, crackly topping! Add all three eggs to a stand mixer bowl (or just a large bowl if you’re using a hand mixer) and whip them on medium/high with a whisk attachment until the eggs double or even triple in size.
Add both sugars, the espresso, and the salt to the meringue you just whisked and whip it on low until everything is combined. Add the chocolate and sourdough discard to the bowl and mix until everything is fully incorporated.
Fold the flour into the bowl and mix until you can’t see any more dry flour. Pour everything in the the baking dish and sprinkle with the sea salt.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Once you’ve removed it from the oven, make sure to let the brownies completely cool before you cut them. Letting the brownies cool will help the top crackle.
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Sourdough Discard Brownies
- 9×9 baking pan
- 10 tbsp butter
- 3/4 cup dark chocolate chips or chopped
- 3/4 cup milk chocolate chips or chopped
- 1/2 cup dutch cocoa powder
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp sea salt, plus more for topping
- 1 tsp espresso powder
- 150 grams sourdough discard
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- Preheat oven to 350°F. Lightly grease a 9"x9" baking dish and or line with parchment paper Melt butter in a small saucepan over low heat. Add both dark and milk chocolate, dutch cocoa, and vanilla and stir until melted and well combined. Remove from heat and allow to cool.
- To make the crispy crackly top, place all 3 eggs in a stand mixer bowl (or large bowl with hand mixer) and whip on medium/high with whisk attachment until it doubles or triples in size.
- Add granulated sugar, brown sugar, espresso and salt and whip on low until combined for about 3 minutes. Add the chocolate mix, sourdough discard and vanilla. Mix until incorporated.
- Fold flour into the mix and mix until there are no dry flour pockets left. Pour into prepared 9"x9" baking dish. Sprinkle with sea salt.
- Bake 30-35 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely before trying to cut, this part is crucial for the crackle top!
- Whipping the eggs will help ensure they have a meringue-like crackle on top. Also making sure your eggs and sugar are well combined.
- You *can* use all dark or all milk chocolate, I just like a bit of both for a more complex flavor!