Sourdough Discard Brownies with Melted Chocolate Chips

Look at that delicious brownie with just the right crispy top and fudgy center.

Ingredients

• 1 cup (240g) sourdough discard (unfed, 100% hydration)

• 1 cup (170g) semi-sweet chocolate chips, melted

• ½ cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• ¾ cup (90g) all-purpose flour

• ½ cup (45g) unsweetened cocoa powder

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup (85g) chocolate chips (optional, for extra chunks)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.

2. Melt Chocolate and Butter: In a microwave-safe bowl or double boiler, melt the 1 cup of chocolate chips and butter together, stirring until smooth. Let cool slightly.

3. Mix Wet Ingredients: In a large bowl, whisk together the melted chocolate-butter mixture, granulated sugar, and brown sugar until combined. Add the eggs, vanilla extract, and sourdough discard. Mix until smooth.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. If using extra chocolate chips, fold them in now.

6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool and Serve: Let the brownies cool in the pan for at least 15 minutes before cutting. Serve warm or at room temperature.

Notes

• Sourdough Discard: The discard should be at 100% hydration (equal parts flour and water by weight). If your discard is older, it may add a stronger tangy flavor.

• Storage: Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

• Variations: Add nuts, swirl in peanut butter, or top with flaky sea salt for extra flavor.

BULK SUPPLIES: Having a sourdough starter can be an amazing investment improving your gut biome and confidence in baking. Getting bulk supplies makes the process easier and more cost effective ensuring you can always make baked goods at a moments notice.

• 900 year old organic sourdough starter

• 25 lb bag of organic, non gmo, unbleached flour

• 32 oz organic madagascar vanilla bean extract

• 15 lb bulk pure baking soda (sodium bicarbonate) for baking or cleaning.

• 1 gallon (7 lbs) bucket of shelf stable organic Ghee (can be used in the same measurements as butter in any recipe)

Disclaimer: I am an active amazon affiliate marketer so your purchases on here help me to continue to do what I enjoy without bogging you down with advertisements, subscriptions or other unnecessary clutter. Purchasing bulk supplies for your next sourdough project or stopping by the donation page to send a little something my way to help out is a little way you can say thank you. Have a lovely day.

Check out other similar recipes:

• Banana bread sourdough discard recipe - 2 bananas and 1 cup of discard

• Freezer friendly Sourdough discard recipes