Fudgy Sourdough Brownies

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4.56 from 122 reviews

Eileen Gray

The perfect fudgy brownie with a crusty top is made even better with a cup of sourdough discard.

Prep Time30

Bake Time20

Total Time50

Servings:24 brownies

Ingredients

9 oz semi-sweet chocolate (chopped)
8 oz unsalted butter (cut into 1" chunks)
8 oz granulated sugar (1 cup)
4 oz brown sugar (½ cup)
½ teaspoon salt
1 tablespoon vanilla extract
3 large eggs
8 oz sourdough discard (1 cup)
2 ½ oz all purpose flour (½ cup, see note)

Instructions

Preheat the oven to 350 °F. Butter a 13"x9" inch baking pan. Line the pan in one direction with parchment paper.
Combine 9 oz semi-sweet chocolate and 8 oz unsalted butter in a large microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
Add 8 oz granulated sugar, 4 oz brown sugar, ½ teaspoon salt and 1 tablespoon vanilla extract, stir to combine. Add 3 large eggs, stir until combined then stir vigorously for 30 seconds.
Fold in8 oz sourdough discard. Add 2 ½ oz all purpose flour and stir just until combined. Spread the batter evenly into the prepared pan.
Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (30 minutes).
Cool in the pan to room temperature then refrigerate until the brownies are firm. Use the parchment paper to lift the brownies out of the pan onto a cutting board.
Cut into 24 portions.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

This recipe can be halved and baked in a 9x9 square pan.

Nutrition