Fudgy Sourdough Brownies
These sourdough brownies check every box: rich chocolate flavor, a gooey center, and a sweet icing on top. They're easy to make, freezer-friendly, and the perfect way to use up sourdough discard. Your whole family will love them!
Servings: 16 brownies
Ingredients
Sourdough Discard Brownies
- 227 grams chocolate see recipe notes, about 8 oz
- 113 grams unsalted butter about 8 Tablespoons
- 35 grams cocoa powder see recipe notes, about 1/3 cup
- 140 grams brown sugar about 2/3 cup
- 150 grams granulated sugar about 2/3 cup
- 2 large eggs about 100 grams
- 6 grams vanilla extract about 2 teaspoons
- 120 grams sourdough discard, 100% hydration see recipe notes, about 1/2 cup
- 150 grams all purpose flour about 1 cup
- 2 grams baking powder about 1/2 teaspoon
- 4 grams salt about 1/2 teaspoon
Brownie Frosting
- 55 grams unsalted butter, melted 1/4 cup
- 25 grams cocoa powder see recipe notes, 1/4 cup
- 3 grams vanilla extract about 1 teaspoon
- 30 grams milk about 2 Tablespoons
- 110 grams powdered sugar about 1 cup
- pinch of salt to taste
Instructions
Sourdough Discard Brownies
- Preheat the oven to 350 degrees F.
- To a liquid measuring cup, add the chopped chocolate (or semi-sweet chocolate chips), butter and cocoa powder. Microwave in 30 second increments until the chocolate is melted and the mixture is stirred smooth. Set aside to cool slightly. You can also do this on the stovetop if desired.
- To a small bowl, add the brown sugar, white sugar and eggs. Using a hand mixer, mix the sugar and eggs together until light and fluffy. Add the vanilla extract and the sourdough discard and mix for a minute or two until completely combined.
- Add the chocolate mixture to the sugar/egg mixture and mix again until completely mixed.
- To a small bowl add the flour, baking powder and salt and fluff together with a fork. Add the flour mixture to the chocolate mixture and use a wooden spoon to combine completely.
- Line an 8 by 8 metal pan with parchment paper. Pour the mixture in the pan and spread to the edges. Bake for about 50-55 minutes until set. The middle may still be a little gooey, but will set up as the brownies cool.
- While the brownies cool, prepare the frosting. Mix together melted butter, cocoa powder, vanilla extract, milk, powdered sugar, and a pinch of salt until smooth. Spread on the lukewarm or cooled brownies. Enjoy!
Notes
This recipe makes a thick brownie. If you want thinner brownies use a 9 by 9 baking pan instead.
Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. I always use 100% hydration sourdough discard.
Dutch Processed Cocoa Powder: Using a dark/dutch processed cocoa powder gives these sourdough brownies a delicious chocolate flavor. You can use a regular cocoa powder, but the final result will not be quite as rich.
Chocolate: Use a good quality semi-sweet or dark chocolate bar. Most chocolate chips will work, but can be a little less stable. I've found semi-sweet or bittersweet chocolate chips to work well in this recipe.
Nutrition
Calories: 305kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 127mg | Potassium: 135mg | Fiber: 2g | Sugar: 32g | Vitamin A: 299IU | Calcium: 33mg | Iron: 2mg
