Simple Sourdough Discard Fudgy Brownie Recipe
Simple, fudgy and the perfect dessert for any chocolate lover. These sourdough brownies will have you wanting to make them on repeat! No more need for grocery store boxed mix brownies.
Ingredients
- 1 cup (145g) all-purpose flour
- 1 cup (90g) baking cocoa
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar
- 1 tsp (3g) baking powder
- ½ tsp (3g) salt
- 2/3 cup (135g) cooking oil
- 4 large eggs room temperature
- 2 tsp (6g) pure vanilla extract
- ½ cup (120g) sourdough starter discard or active
- 1 cup semi-sweet chocolate chips optional
Instructions
Instructions:
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine the dry ingredients, the flour, cocoa, sugars, baking powder and salt. Set the dry ingredients aside.
- In a medium bowl combine the wet ingredients, the cooking oil, eggs, vanilla, and starter. Mix this with a Danish dough hook or whisk until well incorporated.
- Next, add the wet ingredients to the dry ingredients that are in the large bowl and mix until just combined. Don’t overmix!
- With a rubber spatula fold in the chocolate chips if desired.
- Grease a 9”x13” pan, we prefer using a Nordic aluminum pan for best results, but you can use a glass pan as well. If using glass, make sure to lessen the oven temperature to 325 degrees and increase the bake time by 5-10 minutes as they will bake up slower in a glass dish.
- Spread out the brownie batter into the prepared pan. It will be thick in consistency.
- Place the pan in the preheated oven and bake for 24-28 minutes.
- Remove to a wire rack and let cool for 20 minutes before cutting into the brownies! Enjoy!!
Notes
Notes about baking:
You don’t want to overbake (or underbake for that matter) your brownies. It is best to watch them the last few minutes of baking to ensure they are well baked. Here are a couple of things to look for:-
- Shiny and baked looking on top.
- When you touch the center, they seem set.
- The edges have come away from the pan some.