These fudgy chocolate brownies are a real treat! Made with sourdough discard, they are rich, chocolatey, and super easy to whip up. No one will know there’s sourdough in them!
I love how using leftover sourdough makes these brownies a clever way to reduce waste. Plus, they’re perfect for satisfy that chocolate craving anytime! 🍫
Key Ingredients & Substitutions
Chocolate Chips: Semi-sweet or dark chocolate works best for a rich taste. If you prefer milk chocolate for sweetness, that’s fine! You can even use chopped chocolate bars or white chocolate chips for a fun twist.
Sourdough Discard: This recipe calls for unfed sourdough discard, which adds moisture and flavor. If you don’t have sourdough, you could use plain yogurt or mashed banana as a substitute, but the texture and taste will differ a bit.
Butter: Unsalted butter is used here for precise control over salt levels. You can replace it with coconut oil or a dairy-free butter alternative if needed. Just note that the flavor profile may change slightly.
What’s the Best Way to Ensure Gooey Brownies?
To achieve that perfect gooey texture, it’s crucial to keep an eye on the baking time. Brownies continue to cook a little after coming out of the oven, so aim for a slightly underbaked finish.
- Set a timer for 25 minutes and check the center with a toothpick. If it comes out with moist crumbs, they are done!
- Allow the brownies to cool completely in the pan—this helps them set up nicely.
- If you like a crispy top, consider baking a couple of minutes longer, but watch closely to avoid overcooking!
How to Make Sourdough Discard Fudgy Chocolate Brownies
Ingredients You’ll Need:
- 1 cup (170g) semi-sweet or dark chocolate chips (plus extra for topping, optional)
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120g) sourdough discard (unfed)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp (70g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1/4 tsp salt
- Flaky sea salt, for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes for baking. To get the best texture, let the brownies cool completely before slicing, which will take about 30 minutes. So, plan for about 1 hour total before you can indulge!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). While it heats up, grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper. This helps with easy removal of the brownies once they are baked!
2. Melt the Chocolate and Butter:
In a microwave-safe bowl or using a double boiler, melt the butter and 1 cup of chocolate chips together until smooth. Mix well to combine and let it cool down a bit so it’s not too hot when you add it to the mixture later.
3. Combine Wet Ingredients:
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, sourdough discard, eggs, and vanilla extract. Continue whisking until the mixture is smooth and well combined.
4. Mix in Chocolate:
Now, slowly pour the melted chocolate and butter mixture into your wet ingredients. Stir constantly as you pour to ensure everything comes together nicely.
5. Mix the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. This helps to break up any lumps and ensures even distribution in the brownie batter.
6. Combine Wet and Dry Ingredients:
Carefully fold the dry ingredients into the wet mixture until everything is just combined. Be careful here; overmixing can lead to tough brownies!
7. Prepare for Baking:
Pour the thick brownie batter into your prepared pan. Smooth out the surface with a spatula, and feel free to sprinkle a few extra chocolate chips on top for that extra gooey goodness.
8. Bake:
Place the pan in the preheated oven and bake for 25-30 minutes. Keep an eye on it! The edges should be set, but the center can be just slightly gooey. A toothpick inserted should come out with moist crumbs, not wet batter.
9. Sprinkle with Sea Salt:
As soon as you take the brownies out of the oven, sprinkle some flaky sea salt over the top if you want an extra burst of flavor!
10. Cool and Slice:
Let the brownies cool completely in the pan on a wire rack. This will help them firm up for easier slicing. Once cooled, lift out using the parchment overhang and cut into squares.
11. Serve and Enjoy:
These brownies are perfect on their own, but you can also serve them with a scoop of ice cream for an indulgent dessert. Enjoy that rich, fudgy texture with the unique flavor that the sourdough discard adds!
Can I Substitute the Sourdough Discard?
Yes! If you don’t have sourdough discard, you can use plain yogurt or unsweetened applesauce instead. Keep in mind that the flavor and texture may vary slightly, but they will still yield delicious brownies!
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, you can freeze them wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.
Can I Make These Brownies Gluten-Free?
Absolutely! To make them gluten-free, just substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture!
What’s the Best Way to Reheat Brownies?
The best way to reheat brownies is in the microwave. Place a brownie on a microwave-safe plate and heat for about 10-15 seconds until warmed through. For an extra treat, pair it with a scoop of ice cream!
