Fudgy Sourdough Brownies
Rich, fudgy, gooey, and dense - all the best brownie adjectives. The sourdough discard gives these brownies a fun little hint of tartness that helps balance the richness.
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Rich, fudgy, gooey, and dense - all the best brownie adjectives. The sourdough discard gives these brownies a fun little hint of tartness that helps balance the richness.
4 ounces unsalted butter
12 ounces semisweet chocolate, chopped
3/4 cup sugar
3/4 cup powdered sugar
1/2 cup sourdough discard
2 eggs
1 egg yolk
1 teaspoon vanilla
1 teaspoon coffee extract or additional vanilla
1 cup flour
1/2 cup cocoa powder
1 1/4 teaspoon salt
3/4 cup mini chocolate chips
flaky sea salt, for topping (optional)
1. Butter an 8x8 inch or 9x9 inch baking dish. Preheat oven to 350°F.
2. Place butter and chopped chocolate in a metal bowl. Set bowl over a pot with an inch or two of water and bring it to a low simmer. Melt chocolate mixture slowly, stirring often. Once butter and chocolate are fully melted, remove from heat.
3. Whisk in sugars, whisking vigorously until well combined and shiny, about 3 minutes. Whisk in sourdough discard.
4. Add eggs, egg yolk, and vanilla and coffee extracts; whisk well to combine.
5. In a medium bowl, whisk together flour, cocoa powder, and salt. Add flour mixture to chocolate mixture and fold together gently with a spatula.
6. Fold in about 1/2 cup of the chocolate chips. Pour batter into prepared pan and sprinkle with remaining chocolate chips.
7. Bake until toothpick inserted in center comes out clean, about 30-40 minutes (time will vary based on material and size of baking pan). Top with flaky sea salt, if desired.
8. Allow to cool completely before slicing and eating.
