These sourdough chocolate brownies are rich, fudgy, gooey, and completely chocolate-y.
If you are looking for recipes for using your sourdough starter, add these brownies to your list.
These brownies are loaded with three kinds of chocolate - melted extra dark chocolate, dark chocolate chunks, and cocoa powder. Plus, you top them with a sprinkling of chunks of chocolate near the end of baking for extra gooey chocolate goodness.
The sourdough starter adds a hint of a tang too.
This recipe is meant for a 13 inch by 9 inch pan. I cut these brownies into 15 pieces, about 2 1/2 inches by 3 inches each, but you can easily cut them into brownie bites, depending how many you are feeding and how many desserts you are serving.
These are great for taking to potlucks or for gifting to your neighbors.
Ingredients:
Chocolate: You will need extra dark chocolate chips or chunks, extra dark chocolate, that you will chop yourself, and unsweetened cocoa powder. The cocoa powder can be either natural or Dutch process.
From the Refrigerator: Eggs and unsalted butter.
Sugar: Both granulated and light brown sugar.
From the Pantry: All purpose flour, salt, and vanilla extract.
Sourdough Starter: You can use either freshly fed or unfed sourdough starter.
I dusted the top of the finished brownies with a little bit of confectioners' sugar, but this step is optional.
How to Make These Sourdough Brownies:
First, line you pan with good quality parchment paper. Be sure to leave some overhang so that you can lift the baked brownies from the pan all in one piece. I used a couple of metal binder clips to hold the overhanging parchment to the sides of the pan so that they wouldn't curl into and over the batter while baking.
Next, melt the chocolate chips and butter together in a double boiler until smooth, whisk in the sugars, and then let it cool. As it's cooling, whisk together the flour and cocoa in a medium bowl.
Once the chocolate mixture has cooled, whisk in the eggs, one at a time, and then whisk in the vanilla. Fold in the flour mixture and the sourdough starter and then half of the chopped chocolate.
Finally, bake the brownies for about 40 minutes, sprinkling the top with the rest of the chopped chocolate during the last two to three minutes.
Be sure to let the brownies cool completely in the pan before cutting them.
Variations:
You can easily halve the recipe using an 8 x 8 inch square pan. To measure 2 1/2 eggs, whip the eggs and weigh out 125 grams.
Feel free to add about a cup of toasted nuts to the batter.
Tips for Success:
To measure the starter, use a scale if possible, because your starter could be in various stages of expansion or collapse.
Wait until the brownies cool completely before slicing. Remove them from the pan by lifting them out of the pan using the parchment paper. Place them onto a cutting board, leaving the parchment underneath. Cut the brownies with large chef's or granton knife, wiping it clean between cuts.
These brownies are a great make-ahead dessert and can be stored in an airtight container for at least three to four days.
More Sourdough Discard Recipes:
Crackers:
Discard Crackers, Crackers with Gruyère and Thyme
Muffins:
Banana Chocolate Chip Muffins, Cranberry Muffins, Tangerine Muffins, Grape Muffins, Maple Pecan Muffins, Tomato and Basil Muffins, Chocolate Muffins, Blueberry Cornmeal Muffins, and Date Nut Cranberry Muffins.
Breakfast:
Belgian-Style Waffles, French-Style Blini, and Pancakes.
Cookies:
Snacks:
Breads:
Flat Bread and French Country Bread.
Best Brownie Recipes
- Brownie Pie from That Recipe
- Easy Lunch Lady Brownies from Jen Around the World
- Pumpkin Cheesecake Swirl Brownies from A Kitchen Hoor's Adventures
- Sourdough Brownies from Karen's Kitchen Stories
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Sourdough Chocolate Brownies
Ingredients
- 170 grams (1 cup) extra dark (63 percent) chocolate chips or chunks
- 227 grams (1 cup) unsalted butter
- 300 grams (1 1/2 cups) granulated sugar
- 220 grams (1 cup packed) light brown sugar
- 125 grams (1 cup) all purpose flour
- 64 grams (3/4 cup) cocoa powder, sifted
- 6 grams (2 teaspoons Diamond Crystal Kosher) salt
- 250 grams (5 large) eggs
- 1 tablespoon vanilla extract
- 251 grams (1 cup) sourdough starter discard
- 256 grams (1 1/4 cups) chopped dark chocolate, divided
Instructions
- Heat your oven to 350 degrees F. Line a 13 inch by 9 inch cake pan with parchment paper, letting some of the parchment overhang in order to lift out the brownies after baking.
- In a medium-large heat proof bowl set over a pan with simmering water (like a double boiler), melt the chips and the butter until smooth. Turn off the heat and add the sugars and whisk until smooth. Set the bowl aside to cool for about 15 minutes.
- Whisk together the flour and cocoa powder in a medium bowl and set aside.
- Whisk in the eggs, one at a time, to the chocolate mixture. Once the eggs are incorporated, whisk in the vanilla.
- Fold in the chocolate and butter mixture until just incorporated, and then fold in the sourdough starter.
- Fold in 1 cup (170 grams) of the chopped chocolate. Pour the batter into the prepared pan and bake the brownies for about 38 minutes. Sprinkle the top with the rest of the chopped chocolate and bake for 2 to 3 minutes more.
- Remove from the oven and let cool in the pan completely.
- Lift the cooled brownies out of the pan onto a cutting board and cut into servings.
Nutrition Facts
Calories
486Fat (grams)
25 gSat. Fat (grams)
16 gCarbs (grams)
61 gFiber (grams)
4 gNet carbs
57 gSugar (grams)
42 gProtein (grams)
7 gCholesterol (grams)
95 mgRecipe adapted from Bake From Scratch Magazine.
Yum! You have been knocking it out of the park with these sourdough recipes lately. I can't wait to try these brownies.
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