Making Tasty Sourdough Discard Brownies is a fun and easy way to use sourdough discard. These brownies are rich, fudgy, and full of flavor, making them perfect for any occasion.
I remember my dad, James, always sneaking a brownie from the pan when my mom, Eva, made them. He would smile and say they were the best. Now, I love sharing this recipe with my family, especially with my sister, Jennifer, who devours these brownies in no time!
Your Ingredients List
- 1 cup sourdough discard
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
My Go-To Equipment
I recommend using a medium saucepan, an 8×8 inch baking pan, and mixing bowls. Make sure to have a spatula and measuring cups ready too. They will help you mix and pour easily.
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a medium saucepan, melt the butter over low heat.
- Once melted, remove the saucepan from heat and stir in the sugar, eggs, and vanilla until well combined.
- Stir in the sourdough discard until smooth.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow the brownies to cool in the pan before cutting into squares and serving.
Healthy Twists on a Classic
If you want to make these brownies a bit healthier, consider using coconut oil instead of butter. You can also reduce the sugar by half and swap some all-purpose flour with whole wheat flour. These changes still keep the brownies delicious but make them a bit lighter.
Serving Suggestions From My Table
I love serving these brownies warm with a scoop of vanilla ice cream on the side. They are also wonderful on their own or dusted with powdered sugar. For an extra touch, you can top them with fresh berries or nuts for added flavor.
Getting It Just Right
To ensure your brownies are perfectly fudgy, check them at the lower end of the baking time. Every oven is different, and baking a little less can make a big difference in texture. Keep an eye on them and trust your toothpick!
How to Store Leftovers
If you have any leftovers (which is rare!), store the brownies in an airtight container at room temperature. They stay fresh for up to three days. You can also refrigerate them if you want them to last longer, but be sure to warm them up for a yummy treat!
Enjoy Every Moment
Baking these brownies is not just about the end product; it’s about the joy of sharing and enjoying them with loved ones. Whether it’s a casual family gathering or a cozy night in, these brownies can bring a smile to anyone’s face.
A Few Common Questions
How can I use sourdough discard in Tasty Sourdough Discard Brownies?
Sourdough discard adds a unique flavor and moisture to the brownies. It helps create a fudgy texture and uses something you might otherwise throw away.
Can I make Tasty Sourdough Discard Brownies gluten-free?
Yes, you can substitute all-purpose flour with gluten-free flour. Just make sure it has a 1:1 ratio for baking to ensure the best results.
What can I add to Tasty Sourdough Discard Brownies for more flavor?
You can add nuts like walnuts or pecans, or stir in some caramel bits for a sweet touch. Experiment with different flavors to make these brownies your own!
Print
Tasty Sourdough Discard Brownies
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich and fudgy brownies made with sourdough discard, perfect for any occasion.
Ingredients
- 1 cup sourdough discard
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a medium saucepan, melt the butter over low heat.
- Once melted, remove the saucepan from heat and stir in the sugar, eggs, and vanilla until well combined.
- Stir in the sourdough discard until smooth.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow the brownies to cool in the pan before cutting into squares and serving.
Notes
For a healthier twist, use coconut oil instead of butter and reduce the sugar. They pair well with ice cream or fresh berries.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownies, sourdough discard, dessert, baking, fudgy brownies