Description
This rich and fudgy brownies recipe features a luscious blend of semi-sweet chocolate, cocoa powder, and a unique twist of sourdough starter discard for added moisture and texture. Perfectly baked to achieve a dense, chewy center with a slightly crisp top, these brownies make a delightful treat for any chocolate lover.
Ingredients
Chocolate Mixture
- 8 tablespoons unsalted butter
- 12 oz. semi sweet chocolate chips
- 1/2 cup dutched cocoa powder (or regular cocoa powder)
- 2 teaspoons vanilla extract
Batter
- 2 large eggs
- 1 egg yolk
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup sourdough starter discard
- 1 cup all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper to prevent sticking and for easy removal of the brownies.
- Melt Chocolate Mixture: In a small saucepan over low heat, melt the butter. Add the semi-sweet chocolate chips, vanilla extract, and dutched cocoa powder. Stir continuously until the chocolate chips have completely melted and the mixture is smooth. Remove from heat and allow it to cool slightly.
- Mix Sugars and Eggs: In a large mixing bowl, use an electric mixer to beat the 2 large eggs, 1 egg yolk, dark brown sugar, and granulated sugar together for 7-10 minutes. This aerates the batter to build structure and sweetness.
- Combine Ingredients: Add the sourdough starter discard and the cooled chocolate mixture to the bowl with the beaten eggs and sugars. Beat on low speed until fully combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt using a spatula until just combined. The batter will be very thick, which is typical for fudgy brownies.
- Prepare for Baking: Pour the batter into the prepared baking dish and smooth the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 35-40 minutes. To check doneness, the top should be set and a toothpick inserted in the center should come out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper and cut into 16 squares for serving.
Notes
- Using sourdough starter discard adds moisture and a subtle tangy flavor to the brownies, enhancing the depth of taste.
- Be careful not to overbake to maintain a fudgy texture.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure chocolate chips are dairy-free.
- Letting the batter rest briefly after mixing can improve texture but is optional.
- Store brownies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American