Sourdough Brownies with a Chewy Crackly Top
A delicious fusion of rich chocolate and tangy sourdough, these brownies are a perfect way to use up your sourdough discard.
Equipment
- 1 9-inch square baking pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1/2 cup sourdough discard room temperature
- 1 tsp vanilla extract
Extras
- 1 cup semisweet chocolate chips
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sourdough discard and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Pour the brownie batter into a greased and floured 9-inch square baking pan. Smooth the top with a spatula and bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Allow the brownies to cool completely in the pan before cutting into slices. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Notes
Pro Tips: Measure your ingredients accurately and avoid overmixing the batter to maintain a tender texture. Ingredient Substitutions: Use gluten-free flour for a gluten-free version. How to Serve: Pair with vanilla ice cream or coffee. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: These brownies can be made a day in advance and stored in the refrigerator until serving.