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sourdough discard chocolate fudge brownies

Best Sourdough Discard Brownies With Cocoa Powder

Jamie Saechao
These are the best sourdough discard brownies made with cocoa powder! These triple chocolate fudge brownies feature cocoa powder, chocolate chips, and sourdough discard.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 9 brownies
Calories 535 kcal

Equipment

  • 1 Medium Sized Sauce Pot
  • 1 Spatula
  • 1 9x9 aluminum pan or glass pan, see notes
  • Parchment paper

Ingredients
  

  • 1 cup all purpose flour spooned + leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cocoa powder I used Hershey's
  • 3/4 cup unsalted butter
  • 2 tbsp oil avocado or canola
  • 1/4 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 1.5 tsp vanilla extract
  • 1/3 cup sourdough discard flat + runny sourdough starter
  • 3/4 cup semi sweet chocolate chips
  • 3/4 cup mini chocolate chips optional

Instructions
 

  • Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper.
  • In a medium bowl, sift together the flour, baking powder, salt, and cocoa powder.
    1 cup all purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 cup cocoa powder
  • In a medium saucepan, combine the butter, oil, and 1/4 cup of the sugar. Heat over medium heat on a stovetop, stirring frequently, until butter is completely melted, then remove from heat.
    3/4 cup unsalted butter, 2 tbsp oil
  • In a large mixing bowl, combine the vanilla, eggs, egg yolk, and 1 cup sugar. Whisk very well, about 1 minute.
    2 large eggs, 1 large egg yolk, 1.5 tsp vanilla extract
  • Slowly pour the warm butter mixture into the egg mixture, whisking until combined.
  • Add in the dry ingredients, chocolate chips, and sourdough discard. Mix until just combined, using a rubber spatula. Use care to make sure you do not over mix!
    1/3 cup sourdough discard , 3/4 cup semi sweet chocolate chips
  • Scoop the batter into the prepared pan (it will be very thick), and smooth it with a spatula.
  • Bake for 27-30 minutes or until the edges are firm and a toothpick inserted comes out clean. Liberally sprinkle mini chocolate chips all over the top of the warm brownies, if using.
    3/4 cup mini chocolate chips
  • Let cool, then slice and enjoy!

Notes

  • To measure the flour, scoop it out with a spoon and pour it into the measuring cup, and then level off with the back of a butter knife. 
  • Don't overbake these brownies: remove them when the edges are firm but the center is still slightly soft.
  • You can bake these brownies in a glass pan. You will need to increase the bake time by 5-10 minutes. 
  • Line your baking pan with parchment paper for easy removal of your brownies.
  • Add a sprinkling of sea salt or chopped walnuts for a gourmet twist.
  • Use sourdough discard that is no longer active and bubbly, it should be runny and flat.

Nutrition

Calories: 535kcalCarbohydrates: 63gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 106mgSodium: 185mgPotassium: 201mgFiber: 4gSugar: 43gVitamin A: 601IUVitamin C: 0.1mgCalcium: 62mgIron: 3mg
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