These sourdough brownies are perfect for using up sourdough discard! They are fudgy, super chocolatey, and have gorgeous crackly tops. Only 10 ingredients and 12 minutes to prep! Recipe includes a how-to video.
Preheat oven to 350°F (175°C) and arrange a rack to the center of the oven. Line a 9x9” square baking pan with parchment paper. Set aside.
Combine butter and chopped chocolate in a large microwave-safe mixing bowl and heat in the microwave in 25-second intervals, stirring well in between, until butter and chocolate are melted and mixture is smooth (alternatively you may melt on the stovetop over a double boiler).
10 Tablespoons unsalted butter, 4 oz 60% or semisweet chocolate bar
Immediately add cocoa powder and stir well.
½ cup Dutch process cocoa powder
In a separate bowl, combine sugar and eggs. Use a whisk to beat vigorously for about 2-3 minutes (or use an electric mixer on high speed for 1 minute).
1 ½ cups granulated sugar, 2 large eggs
Add sourdough discard and vanilla extract and stir well.
½ cup sourdough discard, 2 teaspoons vanilla extract
Drizzle melted chocolate mixture into egg mixture and stir until well-combined.
Add flour and salt and stir until completely combined and batter is uniform.
⅔ cup all-purpose flour, ½ teaspoon salt
Stir in chocolate chips, if using.
¾ cup semisweet chocolate chips
Spread evenly into prepared baking sheet and bake in center rack of oven for 30 minutes or until a toothpick inserted in the center comes out with moist fudgy crumbs (or clean).
Allow brownies to cool in pan before cutting and serving.
Video
Notes
Cocoa powder
May substitute natural cocoa powder, but Dutch process works best with this recipe for best flavor.
Storing
Store in an airtight container at room temperature for up to 5 days.