Do you like brownies? Then make sure to try these Sourdough Brownies: they are a quick and decadent way to use up some of your sourdough discard!

Since making my own Sourdough Starter and refreshing every day, I have realised that I end up with a lot of discard. And I mean, A LOT. So, I am always looking out for ways to put it to good use, as I really hate wasting food, especially during these difficult times.

My youngest daughter is a chocoholic and adores brownies. She can make her own now that she is 10 and she has been using this recipe very successfully. So, I thought I should introduce her to a new brownie recipe and help her increase her repertoire.

These Sourdough Brownies are very easy to make and not very sweet, unlike many other brownies I have eaten. This for me is a total plus because I am not fond of very sweet desserts.

For more cake-like brownies, use the full amount of sourdough discard. For denser, chewier brownies, use less – up to half the full amount.

Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!

5 from 1 vote

Sourdough Brownies

Sourdough Brownies – a quick and decadent way to use up some of your sourdough discard! So good!

Course Dessert

Cuisine American

Keyword baking, brownies, chocolate, Sourdough

Servings 12 pieces

Author Recipe adapted from The Gingered Whisk

Ingredients

130 gms – ¾ cup dark chocolate chopped
115 gms – ½ cup butter or vegetable spread
100 gms – ½ cup granulated sugar
1 tsp salt
1 tsp vanilla extract
2 eggs at room temperature
125 gms – ½ cup sourdough discard
25 gms – ¼ cup unsweetened cocoa powder sifted

Instructions

In the microwave, melt the chocolate and butter/spread. Stir it often so it does not burn.
Whisk in the sugar, salt, and vanilla.
Add the eggs one at a time, whisking to combine each addition.
Sift the cocoa powder over the chocolate and stir to combine.
Add the starter and stir gently until it is completely incorporated and you don't see any streaks of starter.
Place the batter into a 20x20 cm (9x9 inches) square baking pan lined with baking paper.
Bake in a pre-heated oven at 165°C – 325°F for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 20 minutes, then lift the baking paper out and allow to cool the rest of the way on a wire rack.
When completely cold, cut into 12 pieces, and enjoy!

Recipe Notes

Make sure you do not overbake these brownies!

For more cake-like brownies, use the full amount of sourdough discard. For denser, chewier brownies, user about 65 grams – ¼ cup instead of the full amount.

Don’t forget to pin this post!