Fudgy, Rich Sourdough Discard Brownie

This recipe combines the tang of sourdough discard with the richness of chocolate, creating the perfect fudgy brownie. Walnuts are optional but add a nice crunch and flavor contrast!

Ingredients:

• 1/2 cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1/2 cup (120g) sourdough discard (unfed, at room temperature)

• 1 teaspoon vanilla extract

• 1/2 cup (65g) all-purpose flour

• 1/3 cup (35g) unsweetened cocoa powder (I use Hershey's)

• )1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (90g) semi-sweet chocolate chips (or more if you like it extra chocolaty)

• 1/2 cup (60g) chopped walnuts (optional)

Instructions:

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).

• Grease a 9x9-inch square baking pan or line it with parchment paper for easy removal later.

Step 2: Mix the Wet Ingredients

• In a large bowl, melt the butter in the microwave or on the stovetop.

• Once melted, whisk the granulated sugar into the butter until smooth.

• Add the eggs, one at a time, beating well after each addition.

• Stir in the sourdough discard and vanilla extract until fully combined.

Step 3: Add the Dry Ingredients

• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.

Step 4: Add the Chocolate Chips and Walnuts

• Gently fold in the chocolate chips and chopped walnuts (if using). The chocolate chips will melt slightly into the batter, adding extra gooeyness.

Step 5: Bake the Brownies

• Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

• Bake for 20-25 minutes, but check with a toothpick. Insert it into the center of the brownies—if it comes out with just a few moist crumbs (not wet batter), they are done.

• The brownies should still be soft and fudgy in the center.

Step 6: Cool and Slice

• Allow the brownies to cool completely in the pan on a wire rack. Once cool, lift them out using the parchment paper (if used) and cut into squares.

Tips for Perfect Fudgy Brownies:

• Don’t overbake: For fudgy brownies, err on the side of underbaking slightly. If the toothpick comes out with a few moist crumbs, that’s perfect.

• Use room-temperature eggs and sourdough discard for better incorporation into the batter.

• Customize: You can mix in additional mix-ins like peanut butter chips, toffee bits, or marshmallows if you want to play around with flavors.

These fudgy sourdough brownies are rich, decadent, and have a slight tang from the sourdough discard, giving them a unique flavor. The chocolate chips create gooey pockets of chocolate, and the optional walnuts add a delightful crunch. Perfect for satisfying your chocolate cravings! Enjoy!