Sourdough Brownies

Tammy Smith

Leftover sourdough starter goes straight into the batter of these fudgy chocolate brownies, adding a subtle tang that deepens the overall chocolate flavor. They bake in about 25 minutes and are a practical, tasty way to use up starter rather than discard it.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings pieces

Calories 434 kcal

Equipment

8x8-inch baking pan
Mixing Bowls
Whisk
Spatula
Oven

Ingredients

1 cup unsalted butter preferably organic
10 ounces bittersweet chocolate good quality, 70% cocoa
¾ cup granulated sugar
¾ cup brown sugar packed
3 large eggs at room temperature
1 cup sourdough starter discard or fed
1 teaspoon vanilla extract
½ cup all-purpose flour sifted
¼ cup cocoa powder unsweetened
½ teaspoon salt

Instructions

Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan, and line it with parchment paper, allowing some overhang for easy removal.
In a mixing bowl, melt the butter and bittersweet chocolate over a simmering water bath. Stir consistently until smooth, ensuring the chocolate doesn't seize.
Remove the bowl from heat and whisk in both sugars until fully integrated and the mixture appears glossy.
Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next.
Stir in your sourdough starter and vanilla extract until the batter is smooth.
Incorporate the flour, cocoa powder, and salt into the wet ingredients. Fold the dry ingredients using a spatula, taking care not to over-mix.
Pour the batter into the prepared pan, smoothing the top with your spatula.
Bake in the preheated oven for 25-30 minutes. The brownies should appear set on top with a slight crackling. To ensure doneness, insert a toothpick which should come out with a few moist crumbs.
Remove from the oven and let cool completely in the pan before lifting out and cutting into 12 pieces.

Notes

Tammy’s Tips

For a creative twist, add 1 cup of chopped nuts or chocolate chunks to the batter before baking.
To adapt for a gluten-free option, swap the all-purpose flour with almond or coconut flour, adjusting for moisture as needed.
Enhance flavors by using a hint of espresso powder in the brownie batter.

Nutrition

Calories: 434kcalCarbohydrates: 47gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 124mgPotassium: 208mgFiber: 3gSugar: 35gVitamin A: 552IUCalcium: 41mgIron: 2mg

Keyword Baking, Chocolate, sourdough brownies

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