These fudgy brownies are a chocolate lover’s dream! Made with sourdough discard, they are rich and gooey, with a hint of tang from the sourdough that makes them extra special.
Every bite melts in your mouth, and trust me, it’s hard to eat just one! I love to share them with friends, but sometimes I hide a batch just for myself. 😜
Plus, using sourdough discard means you’re reducing waste while treating yourself. It’s a win-win for your taste buds and the planet!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt in your brownies. If you’re out, you can use margarine or coconut oil, but the flavor may differ slightly.
Chocolate: Bittersweet or semisweet chocolate gives a rich taste. If you only have cocoa powder, you can substitute 1/4 cup of cocoa for every ounce of chocolate, but it’s best to use a combination for the ultimate fudginess!
Sourdough Discard: The discard adds moisture and a unique flavor. You can swap it with plain yogurt or applesauce if you don’t have any. Just remember, the flavor will change a bit.
Chocolate Chips: These are optional, but they enhance the texture. You can use white chocolate or butterscotch chips for a fun twist.
How Do I Get the Perfect Fudgy Texture?
Achieving the ideal fudgy texture is all about how you mix and bake. Here are some tips:
- Don’t overmix your batter once you combine dry and wet ingredients. A few streaks of flour are okay to keep them fudgy.
- For baking, keep an eye on them. Use a toothpick; it should come out with a few moist crumbs, not clean, which means they are baked just right.
- If you like a chewier brownie, you can bake them a couple of minutes longer, but be careful not to overdo it.
Let them cool completely before cutting for the best texture! Enjoy in squares or straight from the pan if you can’t resist!
How to Make Sourdough Discard Fudgy Chocolate Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) bittersweet or semisweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60g) sourdough discard (unfed, 100% hydration)
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: 1 cup chocolate chips or chunks
How Much Time Will You Need?
This delightful brownie recipe will take about 15 minutes to prepare, plus an additional 30-35 minutes to bake. Allow for cooling time (about 20-30 minutes) before slicing and indulging in your chocolatey treat. Overall, you’re looking at just under 1 hour to enjoy these fudgy brownies!
Step-by-Step Instructions:
1. Preheat oven and prepare pan:
First things first! Preheat your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, making sure to leave some overhang on the sides. This makes it super easy to lift the brownies out later!
2. Melt butter and chocolate:
Next, in a heatproof bowl set over a pot of simmering water, or using the microwave in short bursts, melt the unsalted butter and chopped chocolate together. Stir gently until the mixture is completely smooth. Once melted, set it aside to cool a bit.
3. Mix sugars and eggs:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Mix until everything is well combined and the mixture starts to lighten in color—this should take just a minute or two!
4. Add sourdough discard and chocolate mixture:
Stir the slightly cooled chocolate-butter mixture into the egg and sugar mix. Then, add in your sourdough discard and mix until everything is nicely blended. This is where the magic happens!
5. Sift dry ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting helps to keep your brownies light and fluffy.
6. Combine wet and dry ingredients:
Now, gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix gently—just until no streaks of flour are seen. If you chose to include chocolate chips or chunks, go ahead and fold those in too!
7. Bake the brownies:
Pour the brownie batter into the prepared pan, spreading it evenly. Bake in your preheated oven for about 30-35 minutes. Keep an eye on it—the brownies should look set on the edges and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
8. Cool and serve:
Once baked, allow the brownies to cool completely in the pan on a wire rack. When they’re cool, use the parchment overhang to lift them out. Cut into squares, and enjoy! These brownies are perfect for sharing—or keeping all to yourself!
With their shiny, crackly top and rich, fudgy center, you’ll love the subtle tang from the sourdough discard that takes these brownies to the next level. Happy baking! 🍫
Can I Use Other Types of Chocolate for This Recipe?
Absolutely! You can use milk chocolate for a sweeter brownie or dark chocolate for a richer flavor. Just remember that different chocolates will affect the sweetness and overall taste of the brownies.
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard on hand, you can use plain yogurt or applesauce as a substitute. This will keep the moisture level similar, but the distinctive tang flavor from the discard will be lost.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months—just wrap them tightly in plastic wrap and foil. Thaw in the fridge before enjoying!
Can I Make These Brownies Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it contains xanthan gum, or add some if your blend does not, as it helps with texture and binding.
