Description
These Easy Sourdough Brownies are rich, fudgy, and a perfect use for sourdough starter discard, making them a cozy treat for any day.
Ingredients
Scale
- 1 cup sourdough starter discard
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Combine the melted butter and sugar in a large mixing bowl, whisking until smooth.
- Add the eggs and vanilla extract, mixing well.
- Stir in the sourdough starter discard until fully incorporated.
- Sift together the flour, cocoa powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined. If desired, fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool before slicing into squares and serving.
Notes
Leftover brownies can be stored at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg