Ingredients
Dry Ingredients
1 cup all-purpose flour
½ cup cocoa powder
1 cup sugar (you can adjust slightly to taste)
½ teaspoon salt
Wet Ingredients
½ cup sourdough discard (unfed starter)
½ cup melted butter (or oil)
2 large eggs
1 teaspoon vanilla extract
Optional Add-ins
½ cup chocolate chips or chopped chocolate
½ cup chopped nuts (walnuts or almonds, optional)
Step 1: Prepare your oven and pan
Preheat your oven to 180°C. Grease a baking pan or line it with parchment paper so the brownies don’t stick.
Step 2: Mix the wet ingredients
In a large bowl, add melted butter and sugar. Mix well until smooth. Then add the eggs one at a time and whisk until the mixture becomes slightly thick and glossy. Add vanilla extract and mix again.
Step 3: Add sourdough discard
Stir in the sourdough discard. Mix until fully combined. This gives the brownies a slight tang and extra depth of flavor.
Step 4: Combine dry ingredients
In a separate bowl, mix flour, cocoa powder, and salt. Make sure there are no lumps.
Step 5: Mix everything together
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix, as this can make the brownies dense.
Step 6: Add extras
Fold in chocolate chips or nuts if you are using them.
Step 7: Transfer to pan
Pour the batter into your prepared pan and spread it evenly.
Step 8: Bake
Bake in the preheated oven for about 20 to 30 minutes. The edges should be set, and the center should still be slightly soft.
Step 9: Check doneness
Insert a toothpick into the center. It should come out with a few moist crumbs, not completely clean.
Step 10: Cool completely
Let the brownies cool in the pan before cutting. This helps them set properly and improves texture.
Step 11: Serve
Cut into squares and serve. They taste rich, slightly tangy, and very chocolatey.
Extra Tips
Use good quality cocoa powder for better flavor.
Do not overbake if you want fudgy brownies.
Sourdough discard should not be too sour for best taste.
