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Ultimate Sourdough Chocolate Brownies Recipe

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3.8 from 8 reviews

  • Author: Chef
  • Total Time: 1 hour 0 minutes
  • Yield: 16 servings

Description

This rich and fudgy brownies recipe combines the deep flavor of semi-sweet chocolate and cocoa powder with the unique addition of sourdough starter discard for extra moisture and a subtle tang. Smooth melted chocolate and butter create a luscious base, while a blend of sugars and eggs ensure a perfect, chewy texture. Baked to perfection in a 9×9-inch pan, these brownies are easy to make and ideal for any chocolate lover seeking a decadent treat.

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

  1. Preheat Oven: Preheat your oven to 350°F (176°C) and line a 9″ x 9″ baking dish with parchment paper to ensure easy removal of the brownies.
  2. Melt Chocolate Mixture: In a small saucepan over low heat, melt the unsalted butter. Add the semi-sweet chocolate chips, vanilla extract, and dutched cocoa powder, stirring until all the chocolate has melted and the mixture is smooth. Remove from heat and let it cool slightly.
  3. Mix Eggs and Sugars: In a large mixing bowl, beat the two large eggs, egg yolk, dark brown sugar, and granulated sugar with an electric mixer on medium-high speed for 7-10 minutes until the mixture is pale and fluffy.
  4. Combine Mixtures: Reduce the mixer speed to low and add the sourdough starter discard and the cooled chocolate mixture to the eggs and sugar. Beat gently until just combined.
  5. Add Dry Ingredients: Using a spatula, fold the all-purpose flour and salt into the wet ingredients until just combined. Be careful not to overmix; the batter will be thick.
  6. Pour and Bake: Pour the batter evenly into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the Brownies: Allow the brownies to cool completely in the baking dish on a wire rack. This cooling step helps them set fully.
  8. Cut and Serve: Once cooled, lift the brownies out of the pan using the parchment paper and cut into 16 squares. Serve and enjoy.

Notes

  • For a more intense chocolate flavor, use dutched cocoa powder if available.
  • You can substitute the sourdough starter discard with an equal amount of applesauce if you prefer.
  • Do not overbake; check at 35 minutes to avoid dry brownies.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a fudgier texture, slightly underbake and allow to cool completely before cutting.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/ultimate-sourdough-chocolate-brownies-recipe/