Description
Rich and fudgy brownies made with sourdough discard, elevating this dessert into a delightful treat.
Ingredients
Scale
- 1 CUP (227 GRAMS, 2 STICKS) UNSALTED BUTTER
- 2 ⅓ CUPS (450 GRAMS) GRANULATED SUGAR
- 2 LARGE (100 GRAMS) EGGS
- 2 LARGE (36 GRAMS) EGG YOLKS
- 1 CUP (106 GRAMS) DUTCH-PROCESSED COCOA
- ½ CUP (100 GRAMS) SOURDOUGH STARTER DISCARD
- 1 TABLESPOON VANILLA EXTRACT
- 1 TABLESPOON BREWED COFFEE (OPTIONAL)
- 1 TEASPOON BAKING POWDER
- 1 TEASPOON (3 GRAMS) DIAMOND CRYSTAL KOSHER SALT
- 2 CUPS (340 GRAMS) SEMI-SWEET CHOCOLATE CHIPS
- 1 CUP + 1 TABLESPOON (130 GRAMS) ALL-PURPOSE FLOUR
Instructions
- Preheat oven to 350°F and prepare an 8-inch square baking pan with butter and parchment paper.
- Melt the unsalted butter in a medium saucepan over medium-low heat.
- Add granulated sugar and whisk until glossy, about 2-3 minutes.
- Remove from heat and whisk in eggs and yolks until smooth.
- Add cocoa, sourdough starter, vanilla, brewed coffee (if desired), baking powder, and salt; mix until combined.
- Fold in chocolate chips until mostly melted.
- Gently fold in flour until just combined, careful not to overmix.
- Pour batter into prepared pan and bake for 60-75 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 1 hour, then transfer to a wire rack to cool completely before slicing.
Notes
- Prep Time: 30 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg