Sourdough Discard Brownies

5 from 2 votes

Sourdough discard brownies are soft and fudgy, and take 35 minutes to bake! Uses ½ cup unfed sourdough discard and are super easy!

Prep Time5

Cook Time35

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 193kcal

Preheat oven to 350 ℉. Line 9x9 inch baking pan with parchment paper.
In a small bowl or glass measuring cup, melt butter and mix in cocoa powder to let it "bloom". Set aside.
¾ cup salted butter, melted, ¾ cup cocoa powder
In a mixing bowl, combine white sugar, eggs, sourdough discard, and vanilla and mix for 2-3 minutes until white and sugar is dissolving. You can whisk or use an electric mixer.
1 ½ cups white sugar, 2 eggs, ½ cup sourdough discard, unfed, 1½ teaspoons vanilla
Add in the butter/cocoa powder mixture and mix well.
Add in the flour and salt and mix well until all the flour pockets are gone.
½ cup all purpose flour, ¼ teaspoon salt
Fold in chocolate chips last.
½ cup semi-sweet chocolate chips, plus extra to sprinkle on top
Transfer to prepared 9x9 inch baking pan and bake for 35-40 minutes until inserted knife comes out clean. Let cool for 30 minutes before slicing for neater slices. Enjoy!

Sourdough discard substitution: this recipe calls for ½ cup, so use ¼ cup (34g) of flour and ⅓ cup water (80 g).

TIP: Wait for at least an hour before cutting for neater slices, and use a plastic knife. Trust me.

Can be stored in an airtight container at room temperature for up to 3 days. If they last that long!

Freeze for up to 3 months, separate with parchment paper to prevent sticking together.