Sourdough Discard Brownies
Fudgy, rich brownies with a subtle tang from sourdough discard. The secret to the chewiest texture.
These brownies are impossibly fudgy with a crackly top and a deep chocolate flavor enhanced by the subtle tang of sourdough. The discard adds moisture and creates an incredibly chewy texture.
Once you try these, you will never go back to boxed brownies.
Instructions
- 1
Prepare Pan
Preheat oven to 175°C (350°F). Line a 20cm (8-inch) square pan with parchment paper, leaving overhang for easy removal.
- 2
Melt Chocolate
In a medium saucepan over low heat, melt butter and chocolate together, stirring frequently until smooth. Remove from heat and let cool for 5 minutes.
- 3
Add Sugars
Whisk both sugars into the chocolate mixture until combined.
- 4
Add Eggs
Add eggs one at a time, whisking well after each. Then whisk vigorously for about 1 minute - this creates the shiny, crackly top.
- 5
Add Discard
Stir in the sourdough discard and vanilla until smooth.
- 6
Add Dry Ingredients
Sift in flour, cocoa powder, and salt. Fold gently until just combined - do not overmix.
- 7
Bake
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- 8
Cool
Let cool completely in the pan before cutting. This is crucial for the fudgy texture - at least 1 hour, or refrigerate for faster cooling.
Tips & Notes
- For extra fudgy brownies, underbake slightly and refrigerate before cutting
- Use good quality chocolate - it makes a huge difference
- The sourdough tang balances the sweetness beautifully
- Add walnuts or chocolate chips for extra texture
- Store at room temperature for 3 days or refrigerate for up to a week
Why Sourdough Makes These Brownies Special
The acidity in sourdough discard does two things: it tenderizes the brownies and cuts through the richness with a subtle tang. You will not taste sour, but you will notice these brownies taste more complex and less cloying than standard recipes.
Variations
Double Chocolate Brownies
Fold in 100g chocolate chips after mixing the batter.
Peanut Butter Swirl
Dollop spoonfuls of peanut butter over the batter before baking. Swirl with a knife for a marbled effect.
Mint Chocolate
Add 1/2 tsp peppermint extract with the vanilla. Top with crushed candy canes after baking.
Salted Caramel
Drizzle caramel sauce over the batter before baking. Sprinkle with flaky sea salt after removing from the oven.
The Science of Fudgy Brownies
Fudgy brownies have more fat and less flour than cakey brownies. The sourdough discard adds moisture without excess flour, contributing to that dense, chewy texture everyone loves.