Why make this recipe
Tasty Sourdough Discard Brownies are a delightful way to use your sourdough discard, turning what might be waste into a delicious treat. Not only do they create an excellent chocolate dessert, but they also help reduce food waste in a fun and tasty way. These brownies are rich, fudgy, and perfect for any occasion, making them a hit with family and friends.
How to make Tasty Sourdough Discard Brownies
Ingredients:
- 1 cup sourdough discard
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a saucepan, melt the butter over low heat.
- Remove from heat and stir in sugar, eggs, and vanilla.
- Mix in the sourdough discard until well combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool before cutting into squares and serving.
How to serve Tasty Sourdough Discard Brownies
These brownies are great on their own or served with a scoop of vanilla ice cream. You can also dust them with powdered sugar or drizzle with chocolate sauce for added sweetness. They make for a fantastic dessert at parties, picnics, or cozy family gatherings.
How to store Tasty Sourdough Discard Brownies
Store these brownies in an airtight container at room temperature for up to four days. If you want to keep them longer, you can refrigerate them for up to a week. For freezing, wrap them tightly in plastic wrap and then aluminum foil. They will keep well for up to three months.
Tips to make Tasty Sourdough Discard Brownies
- Make sure your butter is fully melted but not boiling when mixing with the other ingredients.
- Sifting the cocoa powder can help avoid lumps in the batter.
- Don’t overmix the batter after adding the dry ingredients. Mix just until combined for fudgy brownies.
- Feel free to add nuts or swap chocolate chips for your favorite candy or dried fruit for a unique twist.
Variation
You can add a touch of espresso powder to enhance the chocolate flavor. For a minty version, consider adding a few drops of peppermint extract. This can give a refreshing taste to your brownies.
FAQs
Can I use any type of sourdough discard?
Yes, you can use any sourdough discard, whether it’s white, whole wheat, or rye. Each will bring a different flavor and texture.
How can I tell when the brownies are done baking?
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. If it comes out clean, they may be overbaked.
Can I make these brownies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all your other ingredients are gluten-free as well.
Tasty Sourdough Discard Brownies
Ingredients
Brownie Ingredients
- 1 cup sourdough discard Make sure it's active and bubbly
- 1/2 cup unsalted butter Melted
- 1 cup sugar
- 2 large eggs At room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder Sifted
- 1/4 teaspoon salt
- 1/2 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a saucepan, melt the butter over low heat.
- Remove from heat and stir in sugar, eggs, and vanilla.
- Mix in the sourdough discard until well combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool before cutting into squares and serving.